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The best homemade ranch salad dressing tastes better than anything store-bought and only takes a few minutes to make. Ranch dressing is delicious on salads and as a dip for fresh vegetables.
Homemade Ranch Dressing
There aren’t all that many recipes here on the blog that I label as “the best.” With nearly 1,500 recipes here, there are less than 20 that have truly earned that label.
I figure that everyone’s tastes are different and who knows if someone else’s opinion on the “best recipe ever” is going to match mine? These recipes though? They really are the best of the best.
And this ranch salad dressing? It is hands down the BEST Ranch Salad Dressing that I have ever tasted. Without fail, the people who try it, have all agreed. Just scroll through the comments to see how everyone raves over it.
Ranch Dressing Recipe
Plenty of garlic, dill, and other spices make this a memorable ranch dressing. Just thin enough to pour smoothly, without becoming too liquid or watered down: the creaminess of the dressing is well balanced by the tang of the fresh lemon.
This dressing has had a permanent place in my refrigerator for almost five years now. My kids reach for this ranch dressing or our homemade ranch dip at least once, if not twice, a day to eat with fresh vegetables.
Most nights, I set out our produce boxes and a bowl of this ranch dressing each day as I am getting ready to make dinner. The kids happily snack on vegetables for half an hour or more while we chat and cook dinner.
Ranch Dressing
This is easily the most popular salad dressing I make. We have friends that insist I bring this Homemade Ranch Salad Dressing along every time we get together for a meal.
Everyone who has tasted this dressing has been convinced at first bite that they need to make it for themselves. This recipe has become not only the most popular salad dressing on this website but one of the most popular recipes overall.
After all, what’s not to love about the BEST ranch dressing you’ll ever taste?
How To Make Ranch Dressing
Combine the mayonnaise, sour cream, and milk in a small bowl or jar, and whisk until smooth. Add the dill, parsley, chives, onion powder, garlic powder, salt, and pepper, and fresh lemon juice. Whisk again to combine.
Taste the ranch, I recommend dipping fresh vegetables into it for the perfect taste test. Adjust the spices or add more lemon juice for extra tang. Pour into a jar and refrigerate until ready to serve. This will keep well in the fridge for as long as the dairy ingredients are good, usually at least a week.
Salad Dressing Recipes
For more great dressing recipes to try, Honey Lime Jalapeno Vinaigrette, Creamy Poppyseed Dressing, and these Balsamic Vinaigrettes are a few more of my go-to homemade dressings.
If you love ranch but want to bump it up, Pepper Dill Ranch is packed full of crushed pepper and loaded with fresh dill, this dressing is a great addition to our usual dressings and dips for our raw vegetables.
I have this Avocado Lime Salad Dressing by Inside BruCrew Life and this Green Goddess Salad Dressing by Kalyn’s Kitchen on my future recipes to try list.
The Best Homemade Ranch Salad Dressing
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk or regular milk
- 3/4 – 1 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon finely cracked pepper
- freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
Instructions
- Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/15/11 – recipe notes and photographs updated 7/15/21}
Love this! We like a very herby taste so we double the herbs! We also make it with no milk, chill and thin with milk right before serving. We make this so often we have considered making packets of herbs to have on hand for the kids to make when we run out!
We make the spice packets ahead too! I love having it ready to go.
I think I added a little too much vinegar (2 tsp) for my taste. How do I balance this out so it doesn’t ruin the dressing?
If it’s too tangy for your tastes, I’d just add a bit more mayo and sour cream and then adjust the seasonings to make sure it works for you. It’s super adjustable!
Great recipe! Thank you! I added one small serrano pepper finely diced, and fresh dill because I am obsessed with fresh dill for some reason. I also added one whole green onion finely diced because I also enjoy fresh green onions. I followed everything else though! Thanks again!
Oh ya, I forgot to say I didn’t add milk because it was the right texture for me 🙂
I’m so glad that you love it, Amanda!
Can you turn the seasoning portion of this into a dry ranch mix to store in a jar for convenience? I can’t find a dry recipe for dry ranch storage without dry buttermilk. Great recipe here. Thank you!
Sure thing, Kristina. I often package up the seasoning mix to take with us when we’re traveling.
Do chives make a difference? and what can i substitute buttermilk for?
I like the dressing with the chives, Gaby. You can use buttermilk or milk in this recipe. You’ll want to adjust the acid (vinegar or lemon juice) to taste depending on how tangy the buttermilk is.
J’ai fait cette recette ce soir pour accompagner ma salade, j’ai beaucoup aimé, Je garde la recette précieusement car elle va devenir un classique chez-moi. J’ai utilisé du lait d’amande et c’était très bon. Je vais sûrement l’essayé sans lait aussi pour voir la différence. Merci bcp pour cette belle et bonne recette.
Je suis tellement content que vous l’ayez apprécié et qu’il ait fonctionné avec le lait d’amande.
Has anyone tried substituting nonfat Greek yogurt for sour cream? I do that in Mexican cooking a lot but don’t know how it would hold up with a ranch recipe.
That should taste fine, however it will likely be thinner with the yogurt, Grace.
We love this! I make it at least once a week, it so easy and so so yummy! Thanks so much for such a great recipe.
I’m so glad that you enjoyed the ranch, Gwen.
Amazing and quick to make, perfect!?
I’m so glad that you like the dressing, Cree.
Can you freeze this dressing?
I have no idea, Vickie. I’ve never tried that.
No, you cannot freeze this. Don’t even try…
This our go to recipe for ranch dressing. Thank you.
I’m glad to hear that you’re enjoying the ranch, Laura!
Best homemade ranch dressing. Make it all the time.
I’m so glad that you like it, Judy!
absolutely delicious!!!!! Thank you.
I’m so glad that you are enjoying the dressing, Emma!
Thanks for the great recipe! I will remember this for years to come! 🙂
I’m so happy that you love the ranch, Gideon!
This is not homemade. It is mixing a bunch of store bought ingredients together.
I suppose you could make your own mayonnaise and sour cream for this recipe, Melissa, though I’ve never felt that doing so made something more “homemade.” I do happen to have recipes for sour cream and mayonnaise here on the website – because sometimes it’s fun to try making everything yourself. If you’re feeling ambitious, feel free to dry your own herbs and source your own salt and peppercorns as well. However, most people seem to think that mixing everything in this recipe adds up to a delicious homemade ranch dressing.
GREAT answer! There’s always someone that has a problem for the solution. You knocked this one out of the ballpark. Loved it!!!
Thanks, Clarence. I hope you enjoying the dressing too!
Got to agree with Clarence! 👍
I’m glad you like it, Grace!
Omg sooooo good except it’s a little too watery for me! My friend suggested substituting the milk for heavy cream and oh my gosh it’s thick and PERFECT!!!! Best ranch ever!
I’m so happy to hear that you love the ranch! I’ve never tried it with heavy cream as it typically thickens nicely in the refrigerator. That said, you can reduce the milk by as much as half and slightly increase the mayo and sour cream to get a thicker dressing, if that’s your preference.
The ranch usually thickens up if you leave it in the refridgerator for a good 15-20 minutes.
That is correct.
Families likely won’t have this problem, but I cook for only myself and often don’t finish store bought bottles of ranch before they expire. How long would you say this can safely be stored in the fridge before going bad?
It’s good in the fridge for a couple weeks, Jordan. You could try making a half batch or smaller recipe if you don’t think you’ll finish a bottle of ranch yourself.
The ratings are true – first time I made it my entire family and I agree it’s our favorite! Thank you!
I’m so glad that you love the ranch, Jenny!
Thanks, can’t wait to try it! I can’t eat the commercial varieties because of the msg, it keeps me up half the night for some reason.
I hope that you love it, Michelle.
I absolutely love this recipe. Best dill/ranch dip I have ever had! Cucumbers and mini sweet bell peppers with this dip is my favorite go to snack! I make it about twice a week! Thank you!
I’m so glad to hear that you’re enjoying the recipe, Jenna!