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Delicious Homemade Ranch Dressing photo

Homemade Ranch Dressing

This Homemade Ranch Dressing is irresistibly creamy and bursting with flavor! Perfect for salads, dips, and sandwiches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing:
  • 1 cup sour cream or whole milk Greek yogurt
  • ½ cup mayonnaise
  • 2 to 4 tablespoons buttermilk or any milk
  • 1 teaspoon dried dill
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ to 1 teaspoon sea salt
  • to taste freshly ground black pepper
  • 1 tablespoon chopped fresh chives optional
  • 1 tablespoon chopped fresh dill optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring spoons
  • Storage Container

Method
 

Instructions:
  1. Step 1: Gather Your Ingredients. Make sure you have all your ingredients ready to go.
  2. Step 2: Combine the Base Ingredients. In a medium mixing bowl, combine the sour cream or Greek yogurt with the mayonnaise. Stir until smooth and creamy.
  3. Step 3: Add the Liquid Ingredients. Pour in the buttermilk along with the fresh lemon juice and distilled white vinegar. Whisk until fully incorporated.
  4. Step 4: Incorporate the Spices. Add the dried dill, garlic powder, onion powder, and sea salt. Whisk until well combined. Add freshly ground black pepper to taste.
  5. Step 5: Adjust Consistency and Flavor. Taste your dressing and adjust the seasoning. Add more buttermilk if you prefer a thinner consistency.
  6. Step 6: Add Fresh Herbs (Optional). Fold in the fresh chives and dill for added freshness.
  7. Step 7: Chill and Serve. Let your ranch dressing chill in the refrigerator for at least 30 minutes for the best flavor.

Notes

  • For a dairy-free version, use vegan alternatives for sour cream and mayonnaise.
  • Mix thoroughly before using as separation may occur.
  • Store in an airtight container for up to one week.