A family tested, kid-approved homemade ranch dressing made with real food ingredients that you mix up in a jar in just minutes. Who needs bottles and packets with something this simple and delicious?
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After many years of trying all kinds of recipes for homemade ranch dressing - both dry mixes and the complete dressing - and being disappointed, I finally came up with my own recipe for the best ranch dressing that our whole family likes!
I know that next to a basic vinaigrette, ranch salad dressing is probably the other bottle of dressing in most family refrigerators. And since we know how easy it is to make your own vinaigrette salad dressing (i.e., "Italian dressing"), and pretty much any dressing, I know you are going to LOVE this easy and flavorful homemade ranch dressing, too.
When making all those other recipes I tried, there was always something that just wasn't "right" about them.
There was too much dill.
Or not enough garlic.
Too salty.
Or too bland.
Then I'd find a coupon for a bottle of organic ranch dressing and I'd forget about the homemade for awhile. But even on sale and with a coupon, organic dressings are not cheap. And I knew that ranch dressing is just sour cream (or mayo), buttermilk and some spices. Hardly expensive stuff.
So I went back to my recipes and combined and adapted to come up with something that was simple, tasty, frugal (a batch costs about $1.35), and REAL.
And when it passed the taste test with our family's ranch-aholic son I knew we had a winner! Whew.
How to Make Homemade Ranch Dressing
You can just use a pint jar to mix everything for this dressing, which is what I like to do–it has a wide enough opening and you can mix it up right in the jar. However, if you'd like to keep it in a smaller-mouth dressing container, feel free to use a whisk and mix it up in a quart measuring cup before pouring into your container.
Start by mixing sour cream, buttermilk, and lemon juice. Don't be tempted to skip the lemon juice- I really think it makes it so much fresher tasting (the lemon might seem a bit strong at first, but after the dressing has sits overnight the flavors mingle and it's no longer as dominate).
Used in this best ranch dressing recipe:
- Glass tablespoon measuring cup (SO much easier than spoons for liquids!)
- Pint glass jar with zinc lid
- Dried parsley
- Onion powder
- Sea salt
- Black pepper
- Dried dill
- Sour cream
- Buttermilk
- Lemon juice
- Fresh garlic
Real Buttermilk and Sour Cream?
A note on buttermilk: few years ago I realized that, for the most part, what they sell in the stores as "buttermilk" is not true buttermilk (the milk extracted during the process of making butter), but a milk with thickeners and often preservatives added to it. Since this is what I'd like to avoid (hello?) and I don't have access to real buttermilk, I always make a "faux buttermilk" with vinegar and regular milk (for this recipe, a 1/2 c. milk mixed with 1-1/2 tsp. vinegar).
Oh, and another note about the sour cream: check the label!
If you don't make your own, you'll want to find a sour cream that contains only cream like the one listed above (which is Daisy Brand, by the way). Compare this with the ingredients on most of the other store brands which list at least 10 ingredients including fillers, preservatives, and thickeners.
Some ranch recipes call for mayonnaise instead of sour cream. We like sour cream for a couple of reasons: it creates a thicker dressing that works for a dip and with just a little thinning with milk can coat lettuce, we like the flavor better, and it seems a bit 'lighter' than oil-based mayo. Plus, since I make my own mayonnaise, we pretty much save it for sandwiches!
Once the wet ingredients are mixed, add the garlic and dry spices, and mix well.
Um, yeah, that's pretty much it. Seems silly that I'd ever take the time to buy this stuff- that was like, what- 5 minutes?
Well, I've mended my ways...
Best Homemade Ranch Dressing & Dip
Ingredients
- 1 cup sour cream
- 1/2 cup buttermilk add 1-1/2 teaspoons vinegar to milk to equal 1/2 cup if you can't find real buttermilk
- 1 tablespoon lemon juice
- 1 large garlic clove minced
- 1 tablespoon dried parsley or 3 tablespoons chopped fresh
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon dried dill to taste or 1 teaspoon fresh
Instructions
- Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
- Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid.
- *NOTE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
- Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
- Shake well before each use.
Notes
Nutrition
Here are a few more of our favorite homemade dressings:
Homemade Honey Mustard Dressing
Basic Vinaigrette Salad Dressing 4 Ways
Mason Jar Gift-Ranch Salad Dressing & Printable Tag (our classic recipe made into a mix with directions)
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
This recipe has been updated - it was originally published in 2011.
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Hilary says
If you can get it where you live "Kate's Buttermilk" is real buttermilk made from cream. It's our go - to for everything from ranch dressing to marinating chicken and pork to grain-free baked goods. It's made in Maine, so maybe it's just a northeast thing.
Jami says
Oh, lucky you! No, I've never seen that around here.
HyeLena says
thank you, Thank You, THANK YOU!!! I didn't grow up eating mayo. I've eaten a few things with mayo, but I won't make anything that requires mayo. So my online search was ranch dressing without mayo and it led me to your page. I bought some dill and buttermilk for the first time and it was so worth it, this was delicious! I no longer can eat the premade Hidden Valley Ranch anymore, that was my favorite back in the days, but it tastes differently now. So happy to have this recipe now, thank you again for sharing!
Jami says
Awesome, HyeLena - so glad this worked well for you!
Beth says
How long does the Ranch dressing keep?
Jami says
We've never had it go bad, but I'll stay on the safe side and say a month. 🙂
Loren says
Most buttermilk sold in the store is "cultured buttermilk". It is essentially a type of yogurt & does not have thickeners, etc. Add 1/4 cup cultured buttermilk to a quart jar, fill the rest with milk. Cover the jar & leave it on top the DVR overnight. You will have a quart of buttermilk. Milk with vinegar added does not approximate cultured buttermilk. It thickens it but does not approach the taste.
Longer ferment times will make it thicker & MUCH more tart.
Jami says
Agree! There are additives in the brand of buttermilk I used to buy, but you're right, the cultured buttermilk is better than the vinegar substitute.
Tiffany says
Finally found a ranch recipe that tastes great!!!! Really don’t like the mayonnaise flavor in ranch. So Thank you!!!!!
Jami says
You're welcome, Tiffany! Happy to know another no-mayo-ranch person 🙂
Rochelle says
Can table salt be used in place of the sea salt.
Jami says
Yes - it's always interchangeable. 🙂
Elya Byrd says
How long can the ranch/ketchup sit in the fridge before it "expires"?
Jami says
Definitely weeks, Elya. It thins a bit, but I'd just add a bit more sour cream and whisk it in. It may last longer, but it's usually gone by that time at our house!
Lorraine says
Jami - I'm so excited to find your site. I recently followed a link to this dressing recipe and I'm hooked! I made it with Greek yogurt as I'm trying to eat more raw veggies. The Greek yogurt adds flavor and protein to a whole food that I already love.
Jane says
I'm sorry....I can't seem to find the measurements.....
Jami says
Click the arrow at the bottom of the page "take me to the recipe" for the printable recipe.
Emily says
This is the best ranch dressing I have ever tried (I have tried and disliked a lot). Even my husband who is a diehard Hidden Valley Fan said this was so good, he would finally quit buying ranch from the store.
We made pasta salad last night and this was the dressing. Amazing.
Jami says
I LOVE it, Emily!! Comments like yours are the reason I do this. 🙂 Thank you for chiming in!!
Pam says
Just made this Ranch dressing. It is the best homemade I have ever made! Thanks for sharing!
Jami says
So glad to hear that, Pam!
Barbara says
Loving the glass measuring cup in tablespoons. Where did you get it?
Jami says
It's one of my favorite kitchen items, Barbara! Here's a link to one on Amazon (my affiliate): http://amzn.to/2904zGi
wendy says
Absolutely love feta! Going on vaca will make some stuff up to take along!
wendy says
Wow 1st the ketchup now the ranch dressing! I am Celiac and corn intolerant, I haven't had ranch dressing in years! Most of the store bought stuff has corn in it! If it doesn't then it just doesn't taste very good. I will try this!
Jami says
Yay! Pretty sure you will like it like we do, Wendy and I'm glad you get to try it again (PS, if you like feta, check out my feta dip that used this as it's base...).
Jennifer says
This looks fantastic! And so much healthier than the shelf-stable with all the preservatives! Thanks for the recipe!
Ellie says
Has anyone tried premixing the dry ingredients? If so how much do you add to a tub of sour cream? I figured one Tablespoon??
I suppose I could just experiment but I figured I'd get some feedback first 🙂 Thanks!!
PS
I've made this before with fresh garlic and found it too bitey, so this time I will just use powdered garlic. But it is THE BOMB! So good.
Jami says
SO glad you like this, Ellie! I did adapt this recipe to be used as a dry mix here for this gift idea:
https://anoregoncottage.com/ranch-salad-dressing-mason-jar-gift/
The dressing mix amounts are included there.:)
Kate says
Just made this - and it was soooo delicious! And, I'm not even a huge ranch dressing fan, but I'm adding this one to my repertoire!
Emily says
I've made your ranch dressing recipe before but it's been awhile. I forget how good it was. Just whipped up a batch-I could drink the whole jar!!!
Carol J says
Just made this to go with my husband's chicken wings. I think it will be perfect.
Brenda Seng says
Greetings!
So glad to have stumbled across your site. I will definitely be trying this recipe!
Do you happen to have a recipe for homemade sour cream?
I live in a country where sour cream is not available.
Thanks in advance! And thanks for all the excellent tips and recipes 🙂
Jami says
I don't have a recipe on this site, but I've read others - if you google it will probably come up.:)
Dee says
I was about to try this ranch dressing/dip recipe when I realized that the lemon juice used was not specific...from concentrate or fresh squeezed? ....or will it make a difference?
Jami says
You can use whatever you have on hand, Dee!
Tonya says
I'm a ranch snob and definitely want to try this, but with any other secrets you may have added/changed since you first posted this. Are there any? Thanks.
Jami says
I have used half greek yogurt and half sour cream, Tonya, which is good. You could probably replace all the sour cream, but I know I'd taste the yogurt too much for me, so I don't. But otherwise I make it as written - we love it!! I always like it with a bit more salt, and I know the store-bought varieties are heavy on salt, so maybe that's what I was used to - the salt is really to taste, though. I hope you like it as much as we do. 🙂
Cori says
How long does the dressing last in the fridge?
Jami says
Quite awhile, Cori, though it does get thinner the longer it sits. If I need to thicken it, I add a tablespoon or so of sour cream and a bit more salt and it's good to go!
Carol says
OR you could just add in some gelatin, and get your dose of that at the same time! ( I mean real gelatin, NOT JELLO stuff...like Great Lakes or Vital Proteins ( has better organic grass fed proof).
Slind says
Can I use garlic powder instead of fresh garlic?
I have everything but fresh garlic & dying to make it!!
Jami says
Of course, use what you have, Slind - I'm always for that. I just like it with fresh garlic better - but there's always next time!
Tara says
I've been making this for a year now. My kids absolutely love it. They dip veggies in it and put it on sandwiches. I leave out the dill, but otherwise I follow the recipe exactly. My 9 year old tells people all the time that I make the best ranch. Even better than the store stuff. Love that!
Jami says
Love hearing this, Tara - thank you!! 🙂
Andee says
I make my own butter as well, I've researched "buttermilk" and found many definitions. I assumed buttermilk meant the milk left over from making butter, but I've determined that it is really a cultured product which can be made from that milk left after making butter, but now-a-days, it can be made from skim milk.
So you just used the milk left from butter making straight from the bowl, right? You didn't culture it first? I will be so happy if you say yes, because I have been struggling to find a use for it without figuring out the whole culturing bit. It usually ends up on the dog's food. :/
Jami says
I didn't, Andee, I just used the lemon or vinegar with milk technique. 🙁 Don't despair, though - if I were you I'd try it with the milk left from making butter and see if you like it!! Or add a bit of vinegar to that for tang if it doesn't have enough. Play with it, but you're right, I wouldn't want to throw it away, either. 🙂
Katie says
I make my own ranch too, and it's similar to yours. I keep the dry ingredients mixed up so I can whip up a fresh batch quickly. It's also nice to have ranch seasoning on hand to shake on popcorn, crackers, or chicken!
Amy B says
This recipe for homemade ranch dressing is amazing!!!!! It's like the ranch of my dreams, fabulous taste, so easy to make, and can make it as low fat/low calorie to fit your diet needs!
Jami says
Glad you like it, Amy!
jessi says
just made this and.....WOW! Every pregnant woman's dream. I only started to think about making my own when i bought a bottle of Hidden Valley and it gave me the WORST heartburn EVER! So I decided to give this recipe a try and all I can say is THANK YOU! It's delicious and what i'll be eating forever. My friend who is also pregnant immediately went to the store to get the ingredients and is hooked just like me!
Jami Boys says
So glad to hear, Jessi! Thanks for taking the time to share.
Michele says
I made this for the third time today, but I didn't have any sour cream, so I used Greek Yogurt. The consistency seemed good and it tastes like real ranch- a little tangy 🙂 Thanks again for great salad dressings!
Erin says
I absolutely LOVE this recipe! I especially love that there's no mayo needed, and you don't even miss it! My entire family loved this recipe, even my 2 picky eaters who are very particular about their Ranch dressing... in my 4-year-old's words, "this ranch is AWESOME" with a big thumbs up. Thank you!!
Jami says
Aww, I love it, Erin! That was when I knew I had a winner, too - when my son gave it the okay. 🙂
Lindy says
can you post this under recipes on your pinterest page. I have tried to pin it and for some reason it won't work. Looks yummy.
Jami says
Done, Lindy! I didn't have a problem pinning it - I pinned to the AOC Favorites - Food board. Hope you like it!
AndiW says
Hi Jami!
I LOVE your approach to instructing. Yours is the only blog (AOC) that I actually take the time to read. Adore the grouping for fresh dressings!! YAY! Very much looking forward to trying and putting less garbage in my/our bodies. Also, a comment about 'faux' buttermilk. Because I've had recipes for cookies and muffins that call for soured milk and have always used apple cider vinegar with milk, recipes that have called for buttermilk received 1/2 and 1/2 with the cider vinegar. Our housemate just made Irish Soda bread yesterday with that soured cream. Yum! Thank you for sharing your lifestyle this way. Talented, practical, creative and frugal. There're more adjectives but I'll quit. 😉 Thanks, Jami. 😀
Jami says
Oooo, using 1/2&1/2 instead of milk? Brilliant! I bet it makes a richer product. I'm definitely going to try that next time - thanks for all your sweet, encouraging words, Andi. 🙂
Teresa says
I love this! Tried it today for a lunch salad and it is very delicious!
Mindy says
This is good...haven't made our salads yet, just letting it marry for a bit. I followed directions and ingredients completely, and at this point, it tastes very garlicky, but I suppose *1 garlic clove* is so subjective...mine was too large I guess! It's still good, too garlicky or not though. Thanks for the recipe. I'll definitely try it with Greek yogurt for my husband though!
Jami says
Yes, we love it garlicky, but you can adjust. Also, it will mellow with time.
Jacqui says
This is the BEST ranch dressing! Use fresh dill!
Desiree says
Thanks! I haven't ever given my kids ranch-don't like the ingredients- but I bet they would love this dip.
Gabby says
Thank you for this! I haven't had processed foods in forever and I do not want to start n
Cheri says
Oh wow, this is AMAZINGly delicious! thank you so much!
Jami says
So glad you liked it!
Anonymous says
can you use kefir?
Curiouser says
Great recipe, you may have stumbled upon another fun thing for kids to do. If you shake the daylights out of a cup of heavy whipping cream you get a very nice butter and I guess you also get butter milk. The cream turns to whipped cream for a minute and as you keep shaking it eventually "breaks" and the two separate. One is a butter - the more you shake the heavier your butter gets and also the butter milk is there as well.
Curiouser says
This sounds fantastic - your little bit about the butter milk being the milk left over from making butter - have you ever made your own butter? Take whipping cream and shake the living daylights out it for about 15 min - voila - your own homemade butter. You can add salt if you want but it is very creamy and I guess then you also have some butter milk as a side
Dianna says
Just made this! LOVE IT!
Anonymous says
This tastes great! Thanks for sharing, even my 4 year old loves it - minus the pepper of course :0)
We just added the vinegar to almond milk, and it worked great, we do that for baking recipes that call for buttermilk, too. We've also tried this recipe with yoghurt instead of sour cream and like it.
For Every Home says
Is there any substitution for buttermilk for people allergic to milk? I have found substitute for everything else except buttermilk, any help is greatly apppreciated.
Jami @ An Oregon Cottage says
I did a quick Google search and found this:
http://www.ehow.com/list_6874198_non_dairy-substitutes-buttermilk.html
Hope that helps!
Cathy says
I'm wondering if I can use my homemade kefir instead of the buttermilk. I always have plenty on hand, but seldom buy buttermilk. After reading your info regarding buttermilk, I don't think I ever want to buy it again!
corner pantry cabinet says
I can't wait to try this - thanks for taking time to post this.
deliciousgoodies says
My grandson loves Ranch - - so this will be something I make this weekend, also shared it on my blog, and a link to your page.
Thanks for sharing!
Anonymous says
I was so thrilled to see your recipe on Pinterest! My son has an egg allergy and we need to steer clear from most dressings, as so many are mayonaise based. I've always felt sorry that he can't experience the joy of ranch dressing, and now he can! God bless you and God bless Pinterest! I'll be making this today!
Jami @ An Oregon Cottage says
Great tip- I SO want to make my own butter one day. 🙂
Katrina says
Ah! You are my hero! We're trying to switch over to a more natural and whole foods kind of diet after my research into some of prepared food's ingredients scared the bejeeves out of me! I'm so glad I found your site -- looks like it will become a new favorite stopping spot!
SO excited to try out this recipe!
Jami @ An Oregon Cottage says
Honored to be called your hero, Katrina! Thanks so much. 🙂
Anonymous says
Wos, thank you for sharing. I have made many other dressings, French, Bleu Cheese, Honey Mustard, Italian, Thousand Island, but could never make a satisfactory Ranch~ will make it and then make it dairy free for myself. Thanks again
Michelle @ Changed By The Maker says
How long does it last in the fridge?
Jami @ An Oregon Cottage says
We've had it for up to a month and it's fine- it does separate, so it needs to be mixed. It may even last longer, but I wouldn't know. 🙂
I have noticed it gets thinner as it ages, so if I want to use it as a dip I'll add another tablespoon of sour cream and then taste for salt.
Hope you like it!
Anonymous says
Just made this and even without letting it marry, it tastes pretty good! thanks for the recipe!
KandisInMi says
Jami, to get your yogurt thicker, put 2 layers of paper towel in a sieve over a bowl, and dump your yogurt into it, then fold the corners and edges of the towels over to cover the yogurt. I usually put a stack of 3 or 4 bowls on top for weight, which speeds up the process of draining out excess whey; I usually get the thickness I desire after 45 minutes to an hour this way. Or, pop the whole set-up into the fridge for several hours or overnight. You may have to experiment to get the exact consistency you're after. And, don't throw out the whey; it's loaded with protein, and you can use it as the liquid in cake or muffin batters, breadmaking, cooking water for potatoes, and many other applications. Or use it to water acid-loving plants!
Jami @ An Oregon Cottage says
Thanks for the tip, Kandis!
Anonymous says
I have moved to the UK from Canada and- shock, horror!- they do not have ranch dressing here! Thanks for the recipe! Incidentally, they do not have graham crackers(no s'mores!) or dill pickles either...I will try to reform this backwards country :o)
Jami @ An Oregon Cottage says
What, no dills? Glad to have you there to help them out. 🙂
Anonymous says
I haven't been able to make a Ranch recpie that I'm satisfied with either ..I will be giving this a try. I think I'll also try using Greek yogurt in place of the sour cream. Thanks for the inspiration ! Also...we have to read ALL the labels on everything these days !
Anonymous says
This was awesome! My search is over. I did make two little Changes due to mine being a little to sour(probably from the lemon and the vinegar
to make the buttermilk). I added two tsp. Sugar and one T mayo. It was heaven!
Jami @ An Oregon Cottage says
So glad you liked it!
Anonymous says
I use lemon juice and milk to make buttermilk, so I wonder how it would turn out if the vinegar was left out?
Jami @ An Oregon Cottage says
Try it! I think it would work well.
Anonymous says
Oh, thanks so much for your recipe! Bottled ranch never tastes "right" to me, or it's way too thick and globby. Globby... is that a word? Anyway, thank you!
Jami @ An Oregon Cottage says
Your welcome- hope you like it as much as we do!
Bonnie says
Mmmm.... I can't wait to make this! Thank you!
Jami @An Oregon Cottage says
Smash- So glad you like this! I'm sorry though, that you're having a hard time with Pinterest- I resisted for awhile (just one more thing to do!), but now it's one of my favorite things to do and a useful tool. It's key to have a "pin it" in your bookmarks bar, so whenever you see something you can hit that button and it will pin to one of your boards you pick. I'd be curious to know what part you're having trouble with- I'd love to help, if I could!
-Jami
SMASH says
I found this on Pinterest and LOVED it. Thanks for sharing. I want to repin on Pinterest for all my friends to make but I can't get the hang of Pinterest(:
Jami @An Oregon Cottage says
Shila- Oh, sure- I often replace sour cream with yogurt. They flavor changes a bit, but probably not as much with Greek yogurt (it's usually more mild to my taste).
How do you get your homemade Greek yogurt as stiff as store-bought? My yogurt is usually runnier than my family likes. 🙁
Aylin says
Strain in a colondar with a cheese cloth overnight in the fridge.
karen says
A mixture of ranch blue cheese ....Home made yogurt drained, white balsamic vinegar or lemon juice I prefer the vinegar , a little bit of olive oil and seasonings to get taste you are desiring , garlic and BLUE Cheese shake well and taste GREAT!
My new go to for pasta salad, green toss salad with hard cooked eggs tomatoes mush,beets onions black beans a GREAT MEAL!
Shila says
Can I replace greek yogurt for sour cream? I make whole milk greek yogurt from scratch 🙂
love2cook&eathealthy says
Shila - Would you be so kind as to share your whole milk greek yogurt from scratch recipe with us? Also, any hints or tips you may have to offer would be greatly appreciated. Thank you!!
rebekkee says
Thank you so much for sharing! I have gone without ranch for a couple of years now, because of all the crazy ingredients. Like the Hidden Valley ranch packet (which I used to consider "homemade' lol, was my favorite, mmm...) but it contains MSG, yuck! So thanks again, I can't wait to try this out!
Jami @An Oregon Cottage says
Extraordinary- I'm not a dill fan myself and usually leave it out of dishes. But when I was researching this, dill seemed to be "the herb" for ranch and since I was trying to get the ranch flavor my son likes, I went with the dill.
As in everything in cooking, it's up to you- that's one of the reasons we make things ourselves: to make them just what WE like. 🙂
Extraordinary Ordinary Life says
Would it be bad if I left out the dill?
Christy says
I can't wait to try this - just need some sour cream. My family loves ranch dressing and I hate buying it!
Gina says
Thanks so much! I have not been totally pleased with any of the Ranch recipes I've tried. So I'm trying yours next!
Gina
Alison says
YUMMY! Thanks for sharing... and doing all the experimenting!!
~Prairie Story
Sandra says
Yum! Looks delicious. 🙂
Jami @An Oregon Cottage says
Coley- Hope this is "the one" for you, too! We've had it for up to a month and it's fine- it separates, so needs to be mixed, but that's all. May even last longer. 🙂
[email protected] says
i'm w/ you all the way w/ store dips/dressings - so full of foreign ingredients. i'm adding this to my favorites!
Jenny says
I make my own ranch dressing too. So much better and less expensive. I agree the lemon juice makes all the difference!
Coley says
Can't wait to try this, we've been on the hunt for "the" recipe too. How long do you think it keeps after mixed?
IAMSNOWFLAKE says
I've always wondered how to replace the buttermilk in recipes (you cannot get in Argentina). Thanks for your "faux buttermilk" recipe. It will surely come in handy not only for this dressing but for a myriad of other recipes in my cooking book.