How to Make Homemade Ranch Dressing
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Chill Time
2 hrs
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Servings
24 1 tbsp servings (makes about 1 1/2 cups total)
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Calories
23 kcal
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Course
Condiments
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Cuisine
American
How to Make Homemade Ranch Dressing
Description
How to Make Homemade Ranch Dressing combines a creamy base of mayonnaise and sour cream or yogurt with buttermilk to create a smooth, slightly tangy dressing. Fresh or dried herbs including dill, parsley, and chives add bright, herbal notes, while onion and garlic powders deepen the flavor profile. Lemon juice adds a touch of acidity to balance the richness. The dressing is whisked together and chilled in the refrigerator for several hours to enhance the taste and texture. It can be used as a salad dressing, dip, or condiment.
The dressing’s texture is creamy and slightly thick but will thin initially due to the buttermilk; chilling helps it thicken. Using fresh herbs will give a more vibrant flavor, but dried herbs are a suitable alternative. Seasoning to taste with salt and fresh ground pepper adjusts the dressing to personal preference.
This ranch dressing is versatile for salads, vegetable dips, or drizzling over meats. Keeping it refrigerated and stored in an airtight container preserves freshness for up to a week.
When substituting ingredients, full-fat yogurt or sour cream can provide more protein and a different tang. Using fresh lemon juice is recommended for the best flavor. Finely chopping fresh herbs ensures even distribution and smooth texture.
Ingredients
- ½ cup mayonnaise light or homemade
- ½ cup sour cream or full-fat yogurt
- ⅓ cup buttermilk or regular milk
- 1 tbsp dill or ¾ tsp dried dill, freshly chopped
- 1 tbsp parsley or ¾ tsp dried parsley, freshly chopped
- 2 tbsp chives or 1 tsp dried chives, freshly chopped
- ¼ tsp onion powder (or 1 tbsp grated onion)
- ½ tsp garlic powder (or 1-2 garlic cloves, minced)
- ¼ tsp salt or to taste, fine sea salt
- ⅛ tsp black pepper or to taste, finely cracked
- 2-3 tsp lemon juice adjust to taste, freshly squeezed
Instructions
- If using fresh herbs, finely chop them using a sharp chef's knife.
- In a large mixing bowl, combine mayonnaise, sour cream, buttermilk and lemon juice.
- Add onion powder and garlic powder, whisk until well incorporated.
- Stir in chopped/dried herbs and season with some salt and pepper, gently mix.
- Transfer the dressing to an air-tight container and chill for a couple of hours before serving. You can keep this in the fridge for up to 1 week.
Notes
- Use either sour cream or full-fat yogurt to adjust the creaminess and protein content of the dressing.
- Buttermilk adds a tangy thickness; regular milk may be used as a milder substitute.
- Fresh herbs provide brighter flavor compared to dried but both are acceptable based on availability.
- Finely chopping fresh herbs ensures an even flavor and smooth texture.
- Store the dressing in an airtight container in the refrigerator for up to one week.
- Use fresh lemon juice for best taste and adjust the amount to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 241 tbsp servings (makes about 1 1/2 cups total)
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 23kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 66mg | 3% |
| Potassium | 11mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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