This homemade ranch dressing is creamy, fresh, and herby. It will be gone within a week, because let’s face it, who doesn’t put ranch on everything?? If you don’t, it’s because you’ve never had it homemade. None of that processed stuff that sits in your fridge for months at a time. I know you will love the light and refreshing texture in this recipe.
I’ve never really liked store bought ranch dressing. I could never figure out how some restaurants had the best ranch. I always wondered what brand they bought and where from, because I couldn’t get enough of it. Then one day, with a slap to my forehead, I realized they didn’t BUY that wonderful sauce, they MADE it. Well, after that I determined to never buy another bottle of the stuff again. I would make the perfect dressing right at home (and eat it all the time.)
Start by prepping the ingredients and putting them aside. You’ll find this is helpful when adding everything to the bowl since you only have to stir once.
Add the seasonings and herbs with the liquids, and give it all a stir with a whisk or spoon. You’ll find the dressing has a smooth consistency that isn’t too thick or too liquidy.
Uses for Homemade Creamy Ranch Dressing
There are so many uses for this dressing. Just in case you need some extra ideas beyond salad, here’s a list:
- Baked potatoes
- Pizza crust
- Corn on the cob
- Chicken Wings
- … and practically anything fried!
You are now prepared for any dish that comes your way that needs a little bit of something extra!
Homemade Creamy Ranch Dressing
- mixing bowl
- mason jar
- 1/2 cup sour cream
- 1/2 cup Helman’s or similar mayonaise
- 1/2 cup buttermilk
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon dill fresh
- 1 teaspoon parsley fresh
- 2 teaspoons chives fresh
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper finely cracked
- Whisk together the sour cream, mayonnaise, buttermilk and lemon juice. Add the dill, parsley, chives, onion powder, garlic powder, salt, and pepper and stir it all together. Add more salt or pepper to taste.
- Pour the dressing into an 12 oz jar, close tightly with the lid, and store in the fridge for up to a week.