This Homemade Ranch Dressing is hands down the best, most crave-worthy ranch you’ve ever tasted. This recipe can rival any restaurant ranch dressing and is so simple to make at home! With 10 easy flavor variation ideas to make your favorite ranch at home. Plus, you can either make ranch dressing or a ranch dip, with one simple change.
And while I’m not much of a veggie eater – I’ll eat even my least favorite (ahem… carrots) if they’re dipped in ranch. And while I also love this Greek Yogurt Ranch Dip, there’s something about this pourable, drizzly, restaurant-style ranch dressing recipe that I just can’t get enough of.
Which reminds me – I once went to a party where there was a ranch fountain! Basically the hit of the night. I mean… come on. Everyone loves ranch, right?
So why not win some hearts and make this delicious dressing at home?
Why is this the BEST Buttermilk Ranch Dressing?
- It’s super simple.
- The ingredients are ones you may already have on hand – and I’ve included directions for using either fresh or dried herbs.
- It can be made as thick or thin as you like it – so you can serve it as a dip, or a dressing.
- I’ve included variations below – think bacon ranch, cheesy ranch, spicy ranch, etc.
What is ranch dressing made of?
- Sour Cream
- Buttermilk (or regular milk)
- Garlic Powder
- Worcestershire Sauce
- Onion Powder
- Salt & Pepper
- White Wine Vinegar or Lemon Juice
How do you make ranch from scratch?
- Combine sour cream, mayonnaise and seasonings until well combined.
- Add buttermilk. Make a homemade ranch dip by adding less or a dressing by adding more.
- Refrigerate. Let chill at least 2 hours to allow the flavors to develop.
I start with 3/4 cup of buttermilk for this recipe. If you know you want a thick dip-like consistency, start with 1/2 cup and work your way up from there. Note that you can also use regular milk for this dressing, though it won’t be as tangy, so you may want to add additional vinegar or lemon juice.
If, after refrigerating, your ranch thickens too much, just add additional buttermilk to thin in out before serving.
Ranch dressing variations:
- Peppercorn Ranch: Add in lots of crushed peppercorns.
- Bacon Ranch: Add in bacon crumbles.
- Spicy Ranch: Add in finely chopped jalapenos or sriracha.
- Smoky Ranch: Add in finely chopped chipotle peppers.
- Cheesy Ranch: Add in parmesan, pecorino romano, or cheddar cheese.
- Light Ranch: Swap the mayo for light mayo and the sour cream for nonfat plain Greek yogurt.
- Cilantro-Lime Ranch: Add in chopped fresh cilantro and swap the vinegar/lemon juice for lime juice.
- Buffalo Ranch: Swirl in some homemade buffalo sauce.
- Southwest Ranch: Add a pinch of chili powder and cumin.
- Avocado Ranch: Add an avocado and process in a food processor.
How long does homemade ranch last?
- Homemade ranch can be stored in an airtight container in the refrigerator for up to 1 week.
Is ranch dressing keto?
- Yes! This dressing is low carb, and keto-friendly.
If you agree that this is the best Homemade Ranch Dressing recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More salad dressing recipes:
Psst – Don’t forget the homemade croutons!
How to use it:
- Salad Dressing
- Vegetable Dip
- Topping for Baked Potatoes. Try these Air Fryer Baked Potatoes or Instant Pot Baked Potatoes.
- Dip for Fries – Try these Green Bean Fries or these Zucchini Fries.
- On top of these Smashed Potatoes.
- Tossed into coleslaw.
- With anything buffalo flavored – Crispy Baked Buffalo Wings, Baked Buffalo Tofu Bites, Buffalo Chicken Chili, Buffalo Cauliflower, Buffalo Smashed Potatoes.
- With air fried chicken fingers
- With pizza
Buttermilk Ranch Dressing Recipe
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon dried dill (or 3 tsp fresh)
- 1/2 teaspoon dried parsley (or 1 1/2 tsp fresh)
- 1/2 teaspoon dried chives (or 1 1/2 tsp fresh)
- 1/2 teaspoon garlic powder (or 1 clove, grated)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-3 teaspoons white wine vinegar or fresh squeezed lemon juice (to taste)
- 1/2 – 3/4 cup low fat buttermilk or regular milk (as needed for desired consistency)
- In a bowl, combine the mayonnaise, sour cream, dill, parsley, chives, garlic powder, Worcestershire sauce, onion powder, salt, pepper and vinegar or lemon juice.
- Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed.
- Refrigerate for a couple hours before serving, thinning with more buttermilk if needed.