This easy recipe for Homemade Ranch Dressing shows you exactly how to make ranch dressing from scratch without mayonnaise. It’s the perfect condiment for dipping chips, vegetables, and wings and makes a great dressing for any salad!
I do not think that it is a secret that I do not like mayonnaise. I do not even allow it into my house. It’s a problem. I usually steer clear of anything creamy which can be surprising with all my southern recipes.
On the other hand, my husband and children love to put creamy ranch dressing on just about anything. It pains me to buy it in a bottle, but there are some fights not worth fighting, you know?
After getting an assignment for Betty Crocker, I was determined to make a dressing for fried pickles that even I could dip into and I’m happy to say I’ve succeeded in the best way.
This homemade ranch dressing has a fresh flavor coming from an abundance of fresh herbs and it gets its creamy base from sour cream and buttermilk which means NO MAYONAISSE!
It can be used as a dip for crackers, carrots, chicken wings, or fresh vegetables. You can use it as a marinade for protein or as a dressing for your favorite salad. This highly versatile creamy ranch has completely changed my thoughts about creamy dressings.
Ranch Dressing Ingredients //
- Sour Cream – Gives the dressing a creamy texture and base.
- Buttermilk – Adds a classic tangy twist to the creamy dressing.
- Fresh Garlic – Infuses the dressing with fresh garlic flavor.
- Worcestershire Sauce – Adds a salty umami bite to the dressing.
- Apple Cider Vinegar – Gives a tangy and sweet twist that brings everything together.
- Cayenne Pepper – Adds a pop of heat to the dressing but is completely optional.
- Salt & Pepper – Balances and enhances all of the flavors.
- Fresh Herbs – You’ll need some fresh parsley, dill, and chive to flavor the dressing and give a pop of green color.
How to Make // The Steps
Step 1: Mix together the sour cream, buttermilk, garlic, Worcestershire, vinegar, cayenne, salt, and pepper.
Step 2: Add the fresh herbs.
Step 3: Stir well. Check for seasoning. I find that it needs a lot of salt and pepper. If the dressing is too thick, thin it with a little more buttermilk.
Step 4: Put in a jar, and keep in the fridge, it should keep for about a week. It just tastes better and better as it chills.
Tips & Tricks //
- For a thick ranch dressing, try using slightly less buttermilk if you’d like to use it as a dip.
- For a thinner ranch dressing, add more buttermilk until the desired consistency is met for salad dressing.
- The best flavor comes from a homemade ranch dressing that has had time to sit and marinate. Once you make the dressing, it will get better over time as it sits in the fridge. Let it sit for at least 30 minutes before serving.
- The cayenne pepper in this dressing is completely optional. You can completely omit it for those who don’t enjoy spice or add as much as you want for those that can handle the heat!
- Taste as you go to get the best flavor. I find that this dressing needs a lot more salt and pepper than you would think to season it properly.
Use dried herbs in this dressing if you can’t find fresh herbs. It will still taste delicious!
Why is this Homemade Ranch Dressing So Good? //
- A great dressing for those who don’t enjoy mayonnaise.
- You can spice it up with a pinch of cayenne for those who like a kick of heat.
- It can be used as a dressing or a dip making it super versatile.
- Uses fresh garden herbs which gives it a pop of color and a deliciously fresh flavor.
- Blend this dressing with a ripe avocado for some healthy fats and a light green color.
- Use cilantro in the herb blend for a unique herb twist.
- A tablespoon or two of salsa makes a great salsa ranch dressing.
- A different level of spice can be achieved by chopping up some freshly diced jalapeno or pickled jalapeno and folding it into the prepared dressing.
- Add a sprinkle of smoked paprika for a zesty smoky ranch flavor.
How to Store //
Storing: Store leftover ranch dressing in an airtight container or sealed jar with a lid in the fridge for up to one week.
Make-Ahead and Freezer Options //
Freezing: Buttermilk and sour cream do not freeze well, therefore freezing are not recommended.
If ranch dressing in a restaurant tastes superior to the bottled kind, chances are it’s made from scratch! Using fresh ingredients such as the ones in this recipe makes a big impact on taste and flavor.
If you are looking for a creamy ranch dressing that is high in protein, swap out the buttermilk and sour cream for Greek yogurt and adjust the thickness with a bit of water as necessary.
This highly depends on your personal definition of health. Ranch dressing made from scratch can be a much healthier alternative than store-bought dressing because it does not contain any outside chemicals or preservatives.
More Recipes to Use with Homemade Ranch Dressing //
Homemade Ranch Dressing
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 garlic clove minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- pinch cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flat leaf parsley chopped
- 2 tablespoons fresh dill chopped
- 1 tablespoons fresh chive chopped
- Mix together the sour cream, buttermilk, garlic, Worcestershire, vinegar, cayenne, salt, and pepper.
- Add the fresh herbs.
- Stir well. Check for seasoning. I find that it needs a lot of salt and pepper. If the dressing is too thick, thin it with a little more buttermilk.
- Put in a jar, and keep in the fridge, it should keep for about a week. It just tastes better and better as it chills.