This homemade ranch dressing recipe is so creamy and easy to make. With plenty of fresh chives, parsley and seasoning (like dried dill, garlic powder and onion powder), it’s absolutely delicious. It’s such a versatile dressing too. Make it once, and you’ll want to make it again and again.
Don’t you just love it when you can make a homemade version of a favourite food? I know I do! Ranch dressing is a staple in our home. It’s creamy, herbaceous, and simply delicious. Plus, it’s so versatile!
Once you make ranch dressing from scratch, there’s no going back to store bought.
Fan of homemade dressing? Check out this chipotle ranch dressing!
Ingredients
- Mayonnaise: I prefer to use full fat mayonnaise to make the dressing thick and rich in flavour.
- Sour cream: Sour cream adds creaminess and a bit of tang to the dressing.
- Fresh herbs: Parsley and chives give those classic ranch dressing flavours. Chop them finely so they blend in nicely with the dressing.
- White vinegar: Thins out the dressing and adds a bit of acidity. Lemon juice is another great option.
- Seasoning: Dried dill weed, garlic powder, onion powder, salt and black pepper all add tons of flavour.
- Milk: Used to thin the dressing to your desired consistency. Not necessarily needed. Some people like a thinner dressing and others like it thicker. When needed, I like to use whole milk but you can use 2% milk fat or buttermilk instead.
How To Make Ranch Dressing
Here is an overview of how to make homemade ranch dressing (full details are in the recipe card below):
- Combine mayonnaise, sour cream, parsley, chives, white vinegar, dried dill, garlic powder, onion powder, salt and black pepper to a bowl.
- Whisk until everything is nicely combined.
Top Tip
Depending on your preference, you may want to thin out the ranch dressing. You can do so by whisking in a little milk. Remember, it’s easier to add than to take away, so add a little at a time until you reach the perfect consistency for you.
How To Use It
Of course, it goes without saying that ranch dressing has an incredible number of uses. And depending on what you are serving it with, it can be enjoyed as a dressing or dip. Some of my favourite ways to use it are:
- Drizzled over garden salad or chef’s salad
- Served with crudité (I love bell pepper strips, carrot, celery, broccoli and cauliflower, but you can use whatever veggies you enjoy best)
- Used as a sauce on a wrap or sandwich
- Served with baked chicken wings or drumsticks.
What’s some of your favourite ways to enjoy ranch dressing?
Tips
- Let the flavours meld: Though you can enjoy this dressing right away, I find it’s best to refrigerate it for a hour or two just so the flavours get a chance to know each other.
- Lighten it up: If you want to make this ranch dressing a little bit lighter, substitute light mayonnaise for the full fat version. Also, you can substitute the sour cream with plain Greek yogurt.
- More flavour: If you want a little more herbaceous flavour or seasoning, feel free to add more parsley, chives, dried dill, onion powder or garlic powder to taste.
If you make this homemade ranch dressing recipe, be sure to leave a comment below!
Homemade Ranch Dressing
Ingredients
- ½ cup mayonnaise, I used a full fat version
- ⅓ cup sour cream, I used 5% milk fat sour cream
- 2 tablespoons finely chopped fresh parsley, flat leaf or curly parsley, whatever you prefer
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon white vinegar
- 1 teaspoon dried dill (dill weed)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Whole milk, if necessary to thin dressing
Instructions
- Add mayonnaise, sour cream, parsley, chives, white vinegar, dill, garlic powder, onion powder, salt and black pepper to a bowl and whisk until combined.
- If needed, whisk in some milk until you've reached the consistency you like best. Remember, use a little at a time (a teaspoon or so) because you don't want to thin the dressing out too much and dilute all those yummy flavours; it's easier to add than to take away.
- Taste for seasoning and add parsley, chives, white vinegar, dried dill, garlic powder, onion powder, salt or black pepper as desired.
- Transfer the dressing to a storage jar, cover and store in the refrigerator until ready to use. Enjoy within 3 to 4 days.
Notes
- Let the flavours meld: Though you can enjoy this dressing right away, I find it’s best to refrigerate it for a hour or two just so the flavours get a chance to know each other.
- Lighten it up: If you want to make this ranch dressing a little bit lighter, substitute light mayonnaise for the full fat version. Also, you can substitute the sour cream with plain Greek yogurt.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Shashi says
Store bought ranch dressings always taste a bit chemically to me so I cannot wait to try this one with some dairy free milk! Thanks for the tip on how to thin this to fit my preference!
Dawn | Girl Heart Food says
Thanks Shashi! I hope you enjoy the recipe!