Nothing elevates salads, sandwiches, or vegetable platters quite like a creamy, flavorful ranch dressing. While store-bought bottles can be convenient, nothing compares to the freshness, control over ingredients, and superior taste of homemade ranch dressing. This recipe is simple, quick, and perfectly balanced with herbs, garlic, and tangy buttermilk.

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (more if needed for thinner consistency)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried chives
1 tsp fresh lemon juice
Salt and black pepper to taste

Optional for extra flavor: pinch of smoked paprika, a splash of Worcestershire sauce, or fresh herbs finely chopped.

Instructions

Combine the base
In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and creamy.
Add dry seasonings
Mix in garlic powder, onion powder, dried dill, dried parsley, and dried chives. Whisk until evenly distributed.
Incorporate fresh flavors
Add lemon juice and season with salt and pepper to taste. Adjust thickness with additional buttermilk if desired.
Chill for flavor
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serve or store
Transfer to a jar or airtight container. Homemade ranch can be used immediately, but chilling enhances the taste. Keeps in the fridge for up to 1 week.

Tips for Perfect Ranch Dressing

Adjust consistency: For a pourable dressing, add more buttermilk. For a dip, keep it thicker.
Fresh herbs matter: Use fresh parsley, dill, and chives for a brighter flavor.
Make it ahead: Ranch dressing flavors deepen when made a day in advance.
Garlic variation: Roast garlic for a sweeter, milder taste.
Spice it up: Add a dash of cayenne or smoked paprika for a subtle kick.

Variations

Avocado Ranch: Blend 1 small ripe avocado into the base for a creamy, green twist.
Greek Yogurt Ranch: Substitute sour cream with Greek yogurt for a healthier, tangy alternative.
Buttermilk-Free Ranch: Use 1/2 cup milk mixed with 1 tsp vinegar in place of buttermilk.
Buffalo Ranch: Add 2 tbsp hot sauce for a zesty, buffalo-inspired version.

Serving Suggestions

As a salad dressing over crisp greens and roasted vegetables
Dip for fresh vegetable platters: carrots, celery, cucumbers, cherry tomatoes
Sauce for chicken wings or fried chicken
Spread for sandwiches, burgers, or wraps
Drizzle over baked potatoes or roasted sweet potatoes

Fun Facts & Cultural Context

Ranch dressing is an American classic, created in the 1950s by Steve Henson in California. Originally intended as a salad dressing for his workers, it quickly gained popularity nationwide. Its creamy, tangy, and herbaceous profile makes it versatile—not just for salads but for dips, marinades, and sauces. Homemade ranch offers flexibility to experiment with flavors like garlic, smoked paprika, or fresh herbs, making it a staple in modern kitchens.

Why Homemade Ranch Is Better

Fresh ingredients: No preservatives or stabilizers, just clean, flavorful components.
Customizable: Adjust herbs, garlic, tang, and salt to your taste.
Healthier option: Control fat, sugar, and sodium levels.
Better texture: Creamier and thicker than many store-bought options, with a natural richness that clings to salads and veggies.

With this recipe, you can enjoy restaurant-quality ranch dressing from the comfort of your own kitchen. Perfect for weeknight salads, family dinners, or casual gatherings, it’s versatile, easy to make, and sure to impress.