This Homemade Ranch Dressing Recipe is quick and easy to make with simple, affordable, and delicious ingredients and without preservatives or MSG. Perfect for salads or served as a dip, it’s so good you’ll never want to buy store-bought again.
The Best Ranch Dressing Recipe
I am a big-time ranch dressing lover. At my house, it’s one of many must-have condiments, but definitely a favorite (if not the favorite). I will literally put ranch on everything.
Perfectly creamy, smooth, salty, and tangy, I love this all-American condiment on more than just salads. It’s the perfect dip for pizza, chicken nuggets, French fries, or (one of my personal favorites) sauteed zucchini. Unfortunately, not all ranch dressings taste amazing, or even good. Store-bought, shelf-stable bottles in particular.
So today I’m going to show you how to make your own. It’s so easy to make and so delicious you’ll never want to buy those plastic bottles of grocery store ranch dressing ever again.
Who Invented Ranch Dressing?
Ranch dressing was developed by Steve Hensen in the early 1950s while he worked as a plumbing contractor in Alaska. In 1956 Hensen and his wife purchased Sweetwater Ranch in the San Ynez Mountains in Southern California and renamed it Hidden Valley Ranch.
What’s in Ranch Dressing?
- Mayonnaise
- Greek yogurt (or sour cream)
- Half-and-Half (or whole milk, buttermilk, or Kiefer)
- White vinegar (or fresh lemon juice)
- Garlic
- Onion powder
- Salt and Pepper
- Fresh herbs (fresh chives, fresh parsley, fresh dill – optional)
Frequently Asked Questions
- Do I need to add buttermilk? No. It is not necessary to purchase a big thing of buttermilk just for this recipe. Instead, add a little white vinegar. The white vinegar, when mixed with the half and half (or regular milk), creates buttermilk. If you prefer to use buttermilk in place of the half and half, that will also work.
- Is ranch dressing keto? This recipe, as written, is keto.
- Is ranch dressing gluten-free? This recipe, as written, is gluten free. To be on the safe side, confirm that the mayonnaise and any dried seasonings (onion powder in this case) are certified gluten-free.
How to Make Homemade Ranch Dressing
To make homemade ranch dressing, simply place all of the ingredients in a mixing bowl and whisk well to combine.
Recipe Tip
Just because you can make exact measurements doesn’t mean you have to. One of the many beautiful things about this recipe is that exact measurements are not necessary. Instead, use the measuring cups as a guide, starting with the amount listed in the recipe and adding more as needed. Some people may prefer more mayo, while others may prefer more Greek yogurt. Others may prefer a thick ranch dressing dip, while others may prefer a thinner dressing more suitable for salads.
How to Serve Homemade Ranch Dressing
Veggies! One of the best ways to enjoy this delicious recipe is by dunking super healthy vegetables (carrots, radish, celery, cucumber, tomatoes, broccoli) into a big bowl of this yummy dressing. It’s also an easy way to get kiddos who hate vegetables to eat more greens.
Of course, there are the other classic ranch dressing dunkers- chicken tenders and chicken wings. And buffalo chicken dip just would be the same without a little ranch dressing.
And let’s not forget ranch-covered iceberg lettuce. American diners everywhere would not be the same without them.
Storage and Leftovers
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.
Have you tried making this Ranch Dressing Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen
RECIPE CARD
Homemade Ranch Dressing
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
- 1 tablespoon fresh dill - minced
- 1 tablespoon fresh parsley - minced
- 2 tablespoon chives - finely chopped
- 3 cloves garlic - minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to a medium bowl and mix well to combine. Season with additional salt, pepper, and fresh herbs to suit your own personal preference. If the dressing is too thick, simply add additional half-and-half, milk, or water to the bowl, one tablespoon at a time, until the desired consistency is reached.
- Transfer your homemade ranch dressing to a mason jar or storage container with a tight-fitting lid. Store in the refrigerator for up to 5 days.
Jessica’s Notes
- For best results, use full-fat mayo and Greek yogurt. However, you may substitute with low-fat versions of both or just one.
- You may substitute the fresh garlic for 1/2 teaspoon garlic powder.
- Serving size is approximately 2 tablespoons.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Oh, man, help me stop eating this! 😆 I feel like one important note is to not eat it until it has rested in the fridge for several hours/overnight. Immediately after making it (specifically for your “Best Buffalo Chicken Dip,” which was so yummy) I was disappointed, swearing I’d never take the time to make it again (I hate dealing with dill and peeling garlic because they stick to my fingers). I could mainly only taste the avocado oil mayo and dill. However, the next day, I was thoroughly impressed. The garlic flavor developed, and the yogurt overtook the avocado oil mayo flavor. It is just bursting with deliciousness. I will absolutely be making this regularly. Just snacked on some pastrami wrapped celery sticks dipped in it. SO good.
Oh, I totally get it—I have the exact same problem! Once it’s in the fridge and had time to work its magic, it’s nearly impossible to stop eating. I agree, the wait is crucial. It’s like a culinary trust exercise: you’re not sure it’ll work at first, but after a little fridge time, BAM—flavor explosion! As for the dill and garlic sticking to your fingers, I feel your pain. They’re like clingy little herbs and bulbs that just want to be part of the action. But hey, if that’s the price of perfection, I guess we’ll keep peeling and chopping, right? Pastrami-wrapped celery sticks dipped in it sounds like genius-level snacking, by the way—I might have to “accidentally” make a batch just to try that out! 😄
This recipe is very good, second weekend in a row making this ranch, this time I’m doubling it. I use sour cream instead of Greek yogurt and it turns out great. I like a thick ranch for dipping, so I’ll probably play with it and work on making it a little thicker!
Thanks for the good feedback and rating, Olivia 🙂
this recipe is rated 5 stars for sure!
i prefer to just buy hidden valley ranch.
can’t wait to try this!! i made it for the buffalo chicken dip. i will be putting it all together later today for new year’s eve! mine came out a little runny. i added a touch more mayo. i did use nonfat greek yogurt (it’s what i could find in a pinch). maybe that’s why??
I did the same thing first time! I couldn’t find geek yogurt and it was on the thinner end of the spectrum. But once I used the Greek yogurt, I used whole milk Greek yogurt (I had to buy one of those gigantic containers) it turned out great
I came across this recipe when I was looking for a buffalo chicken dip recipe. I love doing homemade stuff as components for other recipes and I really don’t like the fake flavor of store-bought ranch. This ranch dressing was incredibly easy to make and was super delicious. I can’t wait to use it in the Buffalo chicken dip. I will 100% make this again when I need it. I did sub the Greek yogurt for sour cream.
Thanks for the generous feedback Ken 🙂
My husband is a ranch fan of your ranch! Thank you for sharing!
Can you use sour cream instead of Greek yogurt?
Hi Barbara,
I haven’t tried using sour cream, but I don’t see why not. It may be a bit sourer 🙂
This will be my go to ranch dressing whenever needed. Creamy and flavorful!!
Thank you for the recipe.
Greetings from Greece.