I love how this homemade ranch dressing transforms simple meals into something special. I get a rich, creamy texture with a tangy kick and a fresh herb flavor that bottled versions never deliver. Every time I make it, I’m reminded how easy it is to upgrade salads, veggies, and snacks with just a few pantry staples.
Why You’ll Love This Recipe
I like this recipe because it gives me full control over flavor and freshness. I can keep a dry ranch mix ready for months and turn it into dressing whenever I need it. I also enjoy how versatile it is, since I use it as a dip, a dressing, or even a spread. The ingredients are simple, the process is quick, and the result tastes better after chilling.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Dry Ranch Mix (makes about 3 ½ cups)
¼ cup black pepper
1 ½ cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 tablespoons dill weed
Ranch Dressing
2 cups mayonnaise
2 cups buttermilk
1 ½ cups sour cream
1 teaspoon lemon juice
2 tablespoons dry ranch mix
Directions
I start by making the dry ranch mix. In a large bowl, I whisk together the black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed until everything is evenly combined. I transfer the mix to an airtight container and store it in a cool, dry place.
To make the dressing, I whisk the mayonnaise, buttermilk, sour cream, and lemon juice in a mixing bowl until smooth. I add two tablespoons of the dry ranch mix and whisk again until fully incorporated. I refrigerate the dressing for at least two hours so the flavors can meld and deepen.
Servings And Timing
I usually get about 3 servings of dressing from this recipe. Preparation takes around 10 minutes, and I plan on at least 2 hours of chilling time before serving. The total time comes to about 2 hours and 10 minutes.
Variations
I like thinning the dressing with extra buttermilk when I want a pourable salad dressing. For a thicker dip, I reduce the buttermilk slightly. When I want more tang, I add extra lemon juice or a splash of vinegar. For heat, I mix in cayenne pepper, hot sauce, or minced jalapeño. I sometimes swap dried herbs for fresh ones, using about three times the amount for a brighter flavor.
Storage/Reheating
I store the prepared dressing in an airtight jar in the refrigerator for up to one week. The dry ranch mix keeps well in a sealed container for up to six months. If separation happens, I simply stir or shake before serving. Since this is a cold dressing, I don’t reheat it.
FAQs
Can I Make This Ranch Dairy-Free?
I can make it dairy-free by using dairy-free mayonnaise and sour cream, then replacing buttermilk with almond or soy milk mixed with lemon juice.
Why Does Homemade Ranch Taste Better The Next Day?
I notice the herbs hydrate fully and the flavors blend together after chilling, which makes the dressing taste richer the next day.
Can I Use Greek Yogurt Instead Of Sour Cream?
I sometimes use Greek yogurt, and it gives the dressing a tangier taste and slightly lighter texture.
How Do I Adjust The Thickness?
I add more buttermilk to thin it out or reduce the amount for a thicker consistency, depending on how I plan to use it.
Can I Double The Recipe?
I often double it without issues, especially when I’m serving a crowd or want extra dry mix on hand.
Conclusion
I keep coming back to this homemade ranch dressing because it’s simple, customizable, and far better than anything store-bought. I enjoy having a fresh, creamy condiment ready to elevate everyday meals, and once I make it, I never miss bottled ranch again.
This homemade ranch dressing blends creamy ingredients with a flavorful dry herb mix for a rich, tangy, and customizable condiment. Perfect as a salad dressing, dip, or sandwich spread, it’s easy to make and tastes even better after chilling.
Total Time:2 hours 10 minutes
Yield:3 servings (dressing)
Ingredients
¼ cup black pepper
1 ½ cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1 ½ cups sour cream
1 teaspoon lemon juice
2 tablespoons dry ranch mix
Instructions
In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Whisk thoroughly to create dry ranch mix.
Transfer dry mix to an airtight container and store in a cool, dry place for up to six months.
To make the dressing, whisk together mayonnaise, buttermilk, sour cream, and lemon juice in a medium bowl until smooth.
Add 2 tablespoons of the dry ranch mix and stir until fully combined.
Refrigerate the dressing for at least 2 hours before serving to allow flavors to meld.
Notes
Use Greek yogurt instead of sour cream for a tangier flavor and lighter texture.
Adjust thickness by adding more or less buttermilk depending on your preference.
Mix in fresh herbs for added brightness—use 3x the amount of dried herbs.
Stir or shake the dressing if it separates in the fridge.
The dry ranch mix can be doubled and stored for future use.
