5.0 from 27 votes
How to Make Homemade Ranch Dressing
Homemade Ranch Dressing is fast, flavorful, and very easy! It's healthier than store-bought, packed with protein, and a refreshing way to enjoy salads, fresh veggies, and more!
Prep Time
5 mins
Cook Time
5 mins
Chill Time
2 hrs
Servings: 24 1 tbsp servings (makes about 1 1/2 cups total)
Calories: 23 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- ½ cup light or homemade mayonnaise
- ½ cup sour cream or full-fat yogurt
- ⅓ cup buttermilk or regular milk
- 1 tbsp freshly chopped dill (or ¾ tsp dried dill)
- 1 tbsp freshly chopped parsley (or ¾ tsp dried parsley)
- 2 tbsp freshly chopped chives (or 1 tsp dried chives)
- ¼ tsp onion powder (or 1 tbsp grated onion)
- ½ tsp garlic powder (or 1-2 garlic cloves, minced)
- ¼ tsp fine sea salt or to taste
- ⅛ tsp finely cracked pepper or to taste
- 2-3 tsp freshly squeezed lemon juice adjust to taste
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.
Cup of Yum
Notes
- Sour Cream or Full-Fat Yogurt: For a more protein-rich dressing use full-fat or Greek yogurt.
- Mayo: For those who aren't fond of mayonnaise can use cool whip or more plain/Greek yogurt
- Buttermilk or Regular Milk: Buttermilk will add a slight tang and thicker consistency. However, regular milk is a good substitute.
- Dill: Fresh dill adds significantly more vibrant flavor, but dried can definitely be used in a pinch.
- Parsley: Cut off the long, stalky ends and just chop the leaves. Or substitute dried.
- Sea Salt: Sea salt brings out the flavors in the dressing, but kosher salt can be used as well.
- Lemon Juice: We recommend using fresh lemon juice rather than store-bought lemon juice.
- Chop the herbs very finely for even distribution and smooth texture.
- The dressing will be thin but will thicken as it chills in the refrigerator.
Nutrition Information
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%)
Nutrition Facts
Serving: 241 tbsp servings (makes about 1 1/2 cups total)
Amount Per Serving
Calories 23
% 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.