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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!
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}
I found this recipe a few months ago and now I make it almost weekly. This is so good! It is helping me eat more veggies during the week instead of reaching for chips! Thank you!
You’re welcome, Courteney. I’m glad you’ve been loving the ranch dressing so much!
Great recipr. Not that it lasts very long before it’s all used, but how long is it good in fridge if I want to make ahead?
It will keep nicely for a week or two – however long the dairy ingredients used are good for, Gina.
Could miracle whip be substituted for mayo
If Miracle Whip is your preference, it will work fine in this recipe, Diana.
Hi Mary, Yum, and thank you! What quantities would you use if you had fresh parsley, dill, and chives on hand?
Actually, I have some fresh tarragon in the fridge, as well, and was curious about it in Ranch. What are your thoughts on that?
I typically triple (or more) the quantity of herbs when using fresh. Tarragon could be a nice addition as well. Enjoy!
This sounds delicious! Can it be frozen?
I don’t think it will freeze well, Shara.
I was excited to make this, especially after reading so many positive comments and I made it exactly as the recipe reads. It’s ok for a veggie dip but is not that good house made restaurant salad dressing. I don’t like bottled ranch and that’s what this tasted like. It wasn’t super thin like some people commented. The consistency was perfect. The taste just wasn’t there.
The beauty of homemade dressings and dips is how versatile they are, Julie. You can tweak the herbs and spices to your tastes and adjust the consistency as well.
If you want it to taste like the restaurant ranch, add a little Worcestershire sauce. Most restaurants just use Uncle Dan’s or the refrigerated kind by the gallon you can buy at a restaurant supply. I don’t know how this recipe could ever taste like a shelf stable bottle of ranch. It upsets me they even call that stuff ranch, it tastes like cheap coleslaw dressing, sweet and bland.
I made this recipe today. I used yogurt in place of mayonnaise. And added some mixed Italian herbs. I crushed the dry herbs to release more flavour.
I’m glad the dressing was a hit, Kathy.
i never had ranch because u cannot really find it in Europe (at least where I live). i tried this, i don’t know how close it is to the “authentic” recipe, but nevertheless it was a good sauce. made it with home made mayo and lactose free milk instead of buttermilk and it turned out delicious. thanks!
I’m so glad you enjoyed it, Andrei!
It was ok. Nothing special. If you only eat bottle ranch, you’ll probably love it. I still love the ranch at a couple restaurants near here way better, still trying to find their recipes…
The beauty of making your own ranch is being able to adjust things to your taste. Here’s hoping you find the ranch recipe of your dreams, Jen.
My daughter and I made this today. So yummy. This is our new go to ranch.
I’m thrilled you love it, Nikki!
This is exactly like store bought. Actually, even better. I made it with home made yogurt and it still tasted amazing.
I’m glad you like it, Abby!
I love the flavor but mine is too watery…. I measured but it seems different than yours consistency wise. Not sure what I did wrong.
It should thicken a bit in the fridge, but you can also increase the mayo and sour cream or decrease the milk next time you make it. I’m glad you like the flavor!
Can you freeze this?
I’ve never tried that, Susanne. Dairy products don’t always freeze well.
❤️ wonderful!!! I may just as the recipe directed.
I’m glad you loved it!
This truly is the best ranch dressing! I make it quite often!
I’m glad the ranch dressing has become a favorite, Terry.
Your website has to be one of the most annoying platforms I’ve ever used
Sorry to hear that, Monique. What about using the website bothered you?
I’ve tried making ranch several times and all failed the test with my neurodivergent child.
This passed! She cannot stop talking abour how it is better than her “safe” ranch. Thank you!
YAY! I’m thrilled to hear it, Julie.
Love this dressing. Can’t buy it anymore. Thank you!
I’m glad the dressing is a win for you, Robbin!
I tried this as presented: excellent. But I wanted a low fat version, so, I substituted 1% milk with two teaspoons of vinegar (I used cider, but white will work) as the buttermilk substitute, low fat sour cream, and non-fat greek yogurt for the mayonnaise (tried low fat , but it seems to add some undesired sweetness). Deleted the lemon juice because I used vinegar for the buttermilk substituted. Spices all the same.
It is wonderful, has the right texture, enough tang (you can always add more lemon juice or vinegar if you was more tang), and there is enough fat in the low fast sour cream and 1% (or 2% if you want a bit more fat) to blend the spices, especially over night.
If you wanted a simulated cheesy dressing, I added non-fat Feta cheese, or goat cheese would work, too).
I’m glad you enjoyed the dressing, Edward. I love how adaptable it is!
This recipe is so good. I use vegan hellmans mayo, unsweetened soy milk with a little lemon juice to create a buttermilk substitute and earth’s own sour cream. I have not been able find a good vegan ranch dressing on the shelves that tastes as great as this! Thank you for this!
I’m so happy to hear that it’s a hit for you, Lynds.