Servings & Timing
Makes about 1 ½ cups (serves 6–8 as a dip or dressing)
Prep Time: 10 minutes (active)
Chill Time: 30 minutes minimum (I often do 2 hours for peak flavor)
Total Time: 40 minutes (with 30-minute chill)
Variations
• Spicy Ranch: Stir in 1 teaspoon of Sriracha or chopped jalapeño.
• Avocado Ranch: Blend in half a ripe avocado for a green twist.
• Vegan Ranch: Swap mayo for vegan mayo and buttermilk for unsweetened almond milk + 1 tsp apple cider vinegar.
• Greek-Style Ranch: Add 2 tablespoons crumbled feta and swap parsley for mint.
• Smoky Ranch: Mix in ½ teaspoon smoked paprika for depth.
• Bacon Ranch: Fold in 2 tablespoons crispy bacon bits just before serving.
Storage & Reheating
Store in an airtight container in the fridge for up to 7 days—always use a clean spoon to prevent contamination.
No reheating needed: serve cold or at room temperature.
Make-ahead tip: Whip this up a day in advance and let those flavors get comfortable in the fridge.
Notes
• When I first tested this, I under-chilled it and the garlic tasted raw—lesson learned: patience pays off.
• For a lighter version, half the mayo and use all Greek yogurt—your macros will thank you.
• If your dressing separates slightly, just whisk vigorously or use an immersion blender for a quick rescue.
• Feel free to swap herbs seasonally—tarragon in early spring or cilantro in mid-summer adds a fresh twist.
FAQs
Q: Can I use dried herbs instead of fresh?
A: Yes—use about a third of the amount called for fresh and let them bloom in the dressing during chilling.
Q: Why is my ranch too thick?
A: Thin it with a splash of milk or buttermilk, one teaspoon at a time, until it reaches your ideal consistency.
Q: Can I freeze ranch dressing?
A: I don’t recommend it; freezing can separate the emulsion. Better to make fresh or refrigerate up to a week.
Q: How long does homemade ranch stay fresh?
A: Stored properly, it stays good for 5–7 days in the fridge. Smell and taste before serving just in case.
Q: Is this gluten-free?
A: Absolutely—this ranch dressing recipe contains no wheat. Always check labels if you have strong sensitivities.
Q: Can I pack this for lunch?
A: Yes, just keep it in a tight-sealing jar on ice or in a lunchbox cooler to maintain freshness.
Q: What’s the best tool for chopping herbs?
A: A sharp chef’s knife or herb shears works wonders—tiny pieces disperse flavor more evenly.
Q: Any substitutes for buttermilk?
A: Make a quick DIY by stirring ½ teaspoon lemon juice or white vinegar into ½ cup milk and letting it sit for 5 minutes.
Conclusion
This ranch dressing recipe marries the simplicity of pantry staples with the bright flavor of fresh herbs, delivering a creamy, versatile condiment you’ll reach for again and again. Give it a whirl, tweak it to your taste, and let me know how you jazz it up—drop a comment or star rating below, and don’t forget to peek at my Blue Cheese Dip or Homemade Caesar Dressing next!
Ranch Dressing
Ingredients
- 1 cup mayonnaise Hellmann’s or Duke’s
- 1/2 cup buttermilk whole-milk for extra creaminess
- 1/4 cup sour cream optional swap: Greek yogurt
- 1 tbsp fresh chives finely chopped (dried: 1 tsp)
- 1 tbsp fresh parsley finely chopped (dried: 1 tsp)
- 2 tsp fresh dill chopped (dried: 3/4 tsp)
- 1 clove garlic minced
- 1/2 tsp onion powder (or 1 tbsp finely grated sweet onion)
- 1/4 tsp kosher salt adjust to taste
- 1/8 tsp black pepper freshly cracked
- 1/2 tsp lemon juice for brightness
Instructions
- Whisk together mayonnaise, buttermilk, and sour cream until smooth.
- Stir in chives, parsley, dill, onion powder, salt, and pepper. Add garlic and lemon juice. Mix gently.
- Chill in the fridge for at least 30 minutes. Stir before serving. Adjust consistency with milk if needed.
