Ranch Dressing Recipe
This creamy, tangy homemade ranch dressing recipe comes together in minutes with mayo, Greek yogurt, fresh herbs, and garlic. It’s perfect for salads, dipping, and drizzling, and it keeps well in the fridge for easy meal prep.
Servings: 10 servings (2 TBSP each))
Calories: 96kcal
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
Calories: 96kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.1mg
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