This homemade ranch dressing is a creamy, herb-forward ranch made in a blender with fresh herbs, lemon, and a simple mayo-and-sour-cream base. It's the kind of dressing that works for salads, but it's just as useful as a dip for veggies, wings, and wraps.
A Quick Look at the Recipe
✅ Recipe Name: Homemade Ranch Dressing
🕒 Ready In: ~35 minutes
👪 Serves: ~12 servings (about 1¾ cups)
🍽 Calories: ~150 per serving (estimated)
🥣 Main Ingredients: Mayonnaise, sour cream, buttermilk, fresh herbs, garlic, lemon juice, celery
📖 Dietary Info: Vegetarian, gluten-free
👌 Difficulty: Easy - blend, chill, stir to serve
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This version blends celery (including the leaves) into the dressing for extra savory flavor and a thicker texture without adding packaged seasoning. A short chill helps the garlic and herbs mellow so the ranch tastes more balanced.
If you like easy sauces and dips, try our White Queso Dip, Deviled Egg Dip, or Mango Remoulade, and serve it with Air Fryer Chicken Tenders for an easy dinner.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Homemade Ranch Dressing:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Homemade Ranch Dressing:
- Recipe Notes & Tips:
- How to Store:
- Homemade Ranch Dressing FAQs:
- More Homemade Recipes You'll Love
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- Homemade Ranch Dressing
Why You'll Love This Homemade Ranch Dressing:
Fresh Herb Flavor: Parsley, chives, and dill give the ranch a stronger, brighter flavor than bottled dressing.
Creamy Texture: Mayo and sour cream create a thick base that works as both dressing and dip.
Quick Blender Method: Everything blends smooth in minutes with minimal prep.
Adjustable Thickness: Add more buttermilk for a pourable dressing or keep it thicker for dipping.
Tastes Better After Chilling: Resting time helps the garlic and herbs mellow and blend.
Key Ingredients:
- mayonnaise. Provides the creamy base, use a good-quality mayo for the best flavor and texture.
- sour cream. Adds tanginess and helps lighten the dressing; Greek yogurt can be used for a slightly healthier option.
- buttermilk. Thins the dressing to a pourable consistency and adds classic ranch tang.
- celery. Blending the whole stalk adds freshness and subtle savory depth you don't get from spices alone.
- garlic. Just one clove gives bold flavor; use roasted garlic for a milder, sweeter taste.
- chives. Contribute a mild onion flavor without overpowering the dressing.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No buttermilk: Use regular milk plus 1 teaspoon lemon juice, or thin with milk and add a little extra lemon for tang.
- No fresh dill: Use 1 teaspoon dried dill, or increase parsley and chives for a dill-free ranch.
- No fresh chives: Use 2 to 3 tablespoons chopped green onions.
- Garlic option: Use ½ teaspoon garlic powder instead of fresh garlic for a softer garlic flavor.
- Thicker ranch dip: Reduce buttermilk to 2 tablespoons and chill longer before serving.
- Dairy-free option: Use dairy-free sour cream and a dairy-free milk substitute; adjust lemon to taste.
How to Make Homemade Ranch Dressing:
- Add the mayonnaise, sour cream, and buttermilk to a blender or food processor.
- Roughly chop the celery stalk (include the leaves) and add it to the blender along with the garlic, lemon juice, parsley, chives, and dill.
- Blend until smooth and creamy.
- Taste and adjust seasoning, add more lemon juice for brightness or a splash of buttermilk to thin the dressing.
- Refrigerate for at least 30 minutes to let the flavors develop. Stir before serving.
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Recipe Notes & Tips:
- Chop herbs first: Roughly chopping helps them blend evenly without leaving stringy pieces.
- Taste after chilling: The flavor changes as it rests, so re-taste and adjust lemon or salt before serving.
- Control thickness: Add buttermilk a splash at a time if you want a thinner, more pourable ranch.
- Avoid over-blending: Blend until smooth, but stop once it's creamy so the herbs don't get dull in flavor.
- Use as dip or dressing: Keep it thicker for dipping, or thin it slightly for salads and wraps.
How to Store:
Refrigerate: Store the dressing in an airtight jar or container for up to 5 days. The flavors will continue to deepen as it chills.
Stir before serving: The herbs may settle and the dressing can thicken, give it a quick stir to bring it back together.
Do not freeze: Freezing will cause the creamy base to separate and turn grainy once thawed.
Homemade Ranch Dressing FAQs:
To thicken homemade ranch dressing, reduce the buttermilk and use a higher ratio of mayonnaise and sour cream. Chilling also helps it thicken naturally, since the base firms up and the herbs hydrate.
Homemade ranch dressing lasts 5 to 7 days in the refrigerator when stored in an airtight container. Stir before serving and discard if it develops an off smell or separated texture that won't remix.
Yes, you can make homemade ranch dressing without buttermilk by using milk mixed with a small amount of lemon juice, or by thinning with milk and adding extra lemon for tang. Start with less liquid and adjust until the consistency is right.
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Homemade Ranch Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 celery stalk, plus the leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ cup fresh parsley
- 3 fresh chives
- 2 sprigs fresh dill
Instructions
- Add the mayonnaise, sour cream, and buttermilk to a blender or food processor.
- Roughly chop the celery stalk (include the leaves) and add it to the blender along with the garlic, lemon juice, parsley, chives, and dill.
- Blend until smooth and creamy.
- Taste and adjust seasoning, add more lemon juice for brightness or a splash of buttermilk to thin the dressing.
- Refrigerate for at least 30 minutes to let the flavors develop. Stir before serving.
Nutrition
Notes
- Chop herbs first: Roughly chopping helps them blend evenly without leaving stringy pieces.
- Taste after chilling: The flavor changes as it rests, so re-taste and adjust lemon or salt before serving.
- Control thickness: Add buttermilk a splash at a time if you want a thinner, more pourable ranch.
- Avoid over-blending: Blend until smooth, but stop once it's creamy so the herbs don't get dull in flavor.
- Use as dip or dressing: Keep it thicker for dipping, or thin it slightly for salads and wraps.
Jake says
This tastes way better than hidden valley. More dilly so if you aren't a fan of dill lay off a little bit.