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This quick + easy homemade ranch dressing recipe tastes infinitely better than anything store-bought. It’s rich, creamy, and filled with fresh herbs like parsley, dill, and chives. This ranch dressing recipe is endlessly versatile; serve it as a dip, on salads, or mixed into this fan-favorite buffalo chicken dip recipe.
Ranch dressing is my favorite dipping sauce, by far. It’s cool, rich, tangy, and comforting, and the sauce I would take with me if I were stranded on a hypothetical desert island.
That being said, I do not love every version of Ranch dressing out there (looking at you Hidden Valley). So ranch dressing gets sorted into two categories: good and bad. For example, as kids my sister and I would determine where to order pizza based solely on the quality of their ranch dressing. It didn’t matter what the pizza tasted like, the place with the best tasting ranch dressing would always win because store-bought, shelf-stable bottles? A hard pass.
Today I’m showing you how to make the absolute BEST homemade ranch dressing. Featuring a delicious combination of fresh herbs and garlic with simple pantry ingredients, you’ll find this homemade ranch dressing recipe is thin enough to pour over salads or use as a dipping sauce for veggies, French fries, baked buffalo chicken wings, and yes, even pizza.
Table of Contents
Ingredients You’ll Need to Make Ranch Dressing + Substitutions
This easy homemade ranch dressing is made with simple, everyday ingredients, but tastes extra fresh thanks to plenty of garlic and a generous handful of herbs. Here’s what you’ll need to make it plus suggested substitutions:
Mayonnaise
Mayo gives this homemade ranch dressing its classically rich and creamy texture. Substitutes: Use avocado mayo, or swap part of the mayo for more Greek yogurt for a lighter, tangier dressing. I don’t recommend skipping the mayonnaise altogether.
Plain Greek Yogurt
Greek yogurt adds tang and a thicker, protein-rich creaminess that prevents the dressing from tasting too heavy. Substitutes: Use sour cream or plain regular yogurt for a looser consistency.
Half-and-Half
Half-and-half thins the dressing just enough so that it pours smoothly without watering it down. Substitutes: Use whole milk or buttermilk.
White Vinegar
White vinegar adds clean, bright acidity to balance the rich and creamy mayo base, helping it taste taste fresh and zippy. Substitutes: Use apple cider vinegar or fresh lemon juice (not the bottled kind) for a more citrus finish.
Onion Powder, Salt, and Pepper
Onion powder adds depth while salt and pepper help the flavors pop. Garlic powder is a must-have for classic ranch flavor without the sharp bite or texture of raw onion.
Fresh Herbs
Fresh dill, parsley, and chives is the reason why this homemade recipe taste so much better than store-bought. Feel free to add more or less of each of the herbs depending on how herb-focused you like your ranch to taste.
Fresh Garlic
Fresh minced garlic adds a bold and savory bite, helping make the dressing taste homemade instead of flat. Substitute: Use 1/2 to 1 teaspoon of garlic powder (start with less and add more to taste) or try adding roasted garlic for a sweeter, less intense finish.
How to Make Ranch Dressing
- Mix the base: Add the mayonnaise, Greek yogurt, half-and-half, white vinegar, onion powder, minced garlic, salt, and black pepper to a medium bowl. Whisk until smooth and well combined.
- Add the herbs: Stir in the fresh dill, fresh parsley, and chives until evenly distributed.
- Taste and adjust: Add more salt, pepper, or herbs to taste. For a thinner dressing, add more half-and-half (or milk or water) 1 tablespoon at a time until it reaches your preferred consistency.
Chill before serving: I highly recommend refrigerating this homemade ranch dressing for at least 15 to 30 minutes before serving. This gives the garlic and fresh herbs time to infuse the creamy base for more “ranch-like” flavor. It also helps the dressing thicken slightly for a better texture. Remember to stir or shake before serving.
Pro Tip: Adjust the Flavor and Consistency
Use the measurements provided in the recipe card below as a starting point, not a strict rule. Begin with the amounts listed, then adjust to taste and preferred texture:
- Add a little more mayo for richer, more classic ranch flavor, or more Greek yogurt for extra tang.
- For a thicker ranch dip, start with less half-and-half, and for a pourable salad dressing, thin it with an extra splash of half-and-half, milk, or water, one tablespoon at a time.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“Never been a huge fan of ranch but I saw this while looking at the Buffalo chicken dip recipe (that was so good btw) and figured why not give it a try since I needed ranch for that recipe anyways.
So, uh, I think this recipe made me actually like ranch. Making my second batch now after using the first in the dip.
I didn’t have chives or vinegar so I substituted green onions and lemon juice to taste. It was still delicious!” -Lainie
How to Use Ranch Dressing
Ranch dressing occupies a permanent space in my refrigerator. usually make a batch at the beginning of the week so it’s ready for lunches, salads, and quick dinners. It takes just a few minutes to make, keeps well in the fridge, and can be used for so much more than veggie trays and salads.
Here are some of my favorite ways to use it throughout the week:
- Anything buffalo flavored: Use it as a dipping sauce for buffalo chicken meatballs and baked buffalo cauliflower, drizzle it over your next buffalo chicken salad, or serve it alongside buffalo chicken sliders. It’s the perfect cool and creamy contrast to the bold heat of buffalo sauce.
- Create other dips and dressings: Ranch is the perfect base for quick flavor variations. Stir it into buffalo sauce for an easy buffalo ranch sauce, blend chipotle peppers in adobo sauce for a smoky chipotle ranch dressing, or add a little sriracha for heat. You’ll even find it in my crock pot buffalo chicken dip to make it extra creamy and tangy.
- Salads: Ranch is an absolute must for all kinds of salads including this classic wedge salad, everyday house salad, BBQ chicken salad and yes, even taco salad.
- As a dip: Ranch is my go-to dipping sauce for fried finger food faves like buttermilk fried chicken tenders, air fryer French fries, oven-baked sweet potato fries, and mozzarella sticks. I even dip gyoza (Japanese potstickers) into it (it’s delicious, I swear).
Storage Instructions
Store leftovers in a container with a tight-fitting lid. Mason jars with twist on lids work really well here. Since this recipe is made without any preservatives, keep refrigerated and enjoy within 5 days.
Freezing is not recommended.
More Homemade Salad Dressing REcipes
If you try making this homemade ranch dressing recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Ranch Dressing Recipe
Ingredients
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ⅓ cup half-and-half, (or whole milk)
- 3 tablespoon white vinegar
- 1 teaspoon onion powder
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh parsley, minced
- 2 tablespoon chives, finely chopped
Instructions
- Combine the base. Add the mayonnaise and Greek yogurt to a medium bowl and whisk until smooth.
- Thin to the right consistency. Slowly whisk in the half-and-half (or milk) until the dressing looks pourable but still creamy.
- Add tang and seasoning. Whisk in the vinegar, onion powder, salt, and black pepper.
- Stir in the herbs and garlic. Add the dill, parsley, chives, and minced garlic. Stir until evenly combined.
- Taste and adjust. Add an extra pinch of salt or pepper if needed, or a small splash of milk to thin.
- Chill (recommended). Cover and refrigerate for at least 30 minutes to overnight so the flavors can meld before serving.
Notes
- Yield: Approximately 1¼ cups, or 20 tablespoons.
- Use fresh herbs if possible: Fresh dill, parsley, and chives give the brightest ranch flavor. If you need to use dried herbs, start with about 1 teaspoon dried per tablespoon fresh (dried is stronger), then adjust to taste.
- Garlic options: Fresh garlic gives the boldest flavor. For a softer bite, use ½ to 1 teaspoons garlic powder instead.
- Half-and-half swap: Whole milk works great. For a richer ranch, use a splash of heavy cream. For a lighter option, use low-fat milk, adding it slowly so the dressing doesn’t get too thin.
- Vinegar swap: White wine vinegar or apple cider vinegar both work. Lemon juice is also great for a slightly fresher flavor.
- Make it thicker or thinner: For dip-style ranch, reduce the milk/half-and-half. For drizzle-able ranch, add an extra tablespoon or two of milk.
- Storage: Store in an airtight container in the refrigerator for up to 5 to 7 days. Stir before using, as it may thicken slightly as it chills. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never been a huge fan of ranch but I saw this while looking at the Buffalo chicken dip recipe (that was so good btw) and figured why not give it a try since I needed ranch for that recipe anyways.
So, uh, I think this recipe made me actually like ranch. Making my second batch now after using the first in the dip.
I didn’t have chives or vinegar so I substituted green onions and lemon juice to taste. It was still delicious!
I’m so happy this recipe turned you into a ranch fan—what a compliment! Green onions and lemon juice sound like perfect substitutes and probably gave it a great fresh twist. Thanks for trying the recipe and sharing your tasty adjustments; enjoy your second batch!