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Home » Sauce + Dip » Homemade Ranch Dressing Recipe

Homemade Ranch Dressing Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 6, 2022
4.82 from 49 votes


Last Updated June 6, 2022 | 10 Comments

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1.5K shares
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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.

Jar of homemade ranch dressing on a platter filled with raw vegetables.

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.

Bowl filled with mayonnaise, milk, Greek yogurt, garlic, dill, chives, and parsley.

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

  1. 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.
  2. Is ranch dressing keto? This recipe, as written, is keto.
  3. 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.
Homemade ranch dressing being mixed together in a glass bowl.

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.

Platter filled with vegetables and served with a small mason jar filled with homemade ranch dressing.

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.

Large white platter full of vegetables and homemade ranch dressing.

More Delicious Dip Recipes,

  • Velveeta Cheese Dip with Sausage
  • The Best Buffalo Chicken Dip Recipe
  • Hot Crab Artichoke Dip Recipe
  • Tzatziki
  • Classic Hummus Recipe
  • Beet Hummus

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

A bowl of salad on a plate with ranch

Homemade Ranch Dressing

4.82 from 49 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This creamy Ranch Dressing Recipe is quick and easy to make with simple, affordable, and delicious ingredients. Perfect for salads or served as a dip, it's so good you'll never want to buy store-bought again.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Total Time 5 mins
Course Condiment, Sauce
Cuisine American
Servings 12 servings (2 tbsps)
Calories 80 kcal

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
Prevent your screen from going dark

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

Calories: 80kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 162mg | Potassium: 23mg | Fiber: 0g | Sugar: 0g | Vitamin A: 80IU | Vitamin C: 0.9mg | Calcium: 18mg | Iron: 0mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Homemade Ranch Dressing, How to make ranch dressing, Ranch Dressing Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. scott sproat says

    July 1, 2022 at 4:41 am

    i prefer to just buy hidden valley ranch.

    Reply
  2. Amanda Johnson says

    December 31, 2021 at 8:16 am

    5 stars
    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??

    Reply
    • Alex says

      February 18, 2022 at 2:54 pm

      5 stars
      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

      Reply
  3. Ken says

    February 7, 2021 at 9:06 am

    5 stars
    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.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 7, 2021 at 1:38 pm

      Thanks for the generous feedback Ken 🙂

      Reply
  4. Valerie says

    November 23, 2020 at 11:16 am

    5 stars
    My husband is a ranch fan of your ranch! Thank you for sharing!

    Reply
  5. Barbara says

    January 10, 2020 at 9:25 pm

    Can you use sour cream instead of Greek yogurt?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 11, 2020 at 9:16 am

      Hi Barbara,

      I haven’t tried using sour cream, but I don’t see why not. It may be a bit sourer 🙂

      Reply
  6. Loni W. says

    May 25, 2019 at 7:21 am

    5 stars
    This will be my go to ranch dressing whenever needed. Creamy and flavorful!!

    Reply
  7. Anastasia says

    April 25, 2019 at 9:51 pm

    5 stars
    Thank you for the recipe.
    Greetings from Greece.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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