Homemade Ranch Dressing

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This easy Homemade Ranch Dressing recipe can be made in just a few steps with simple ingredients. Way healthier and more cost effective than buying ranch dressing from the grocery store, you'll be wondering why you haven't been making your own ranch dressing this whole time.

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Homemade Ranch Dressing is very easy to make, and it's full of flavor. Using your own ingredients will have you making the best ranch you've ever tasted, and you can avoid the artificial ingredients in store-bought stuff like hidden valley ranch.

With fresh herbs like dill and parsley, fresh garlic, real buttermilk, and more, you can make your very own buttermilk ranch dressing. This goes great as a dipping sauce for appetizers, fresh vegetables, and of course it goes great as a ranch salad dressing.

This Homemade Ranch Dressing recipe is the perfect dip for any occasion. Serve it with a veggie platter or with some of your guilty pleasures, like loaded french fries and chicken wings. If you're looking for some other appetizers or snacks to have serve with this ranch dip, you can try Almond Crusted Mushrooms or even homemade Healthy Chicken Nuggets.

If you don't have buttermilk, you can use regular milk. You'll still have a good ranch, but just know it'll be less tangy and a bit thinner than if you used buttermilk, so whole milk could help get you closer to your desired consistency. If you are without fresh garlic, a ¼ teaspoon of garlic powder is a standard equivalent.

Why You'll Love This Recipe:

Ultra-creamy: Blending the fresh herbs, celery, and aromatics creates a smooth, rich ranch with incredible texture.
Fresh, bright flavor: Made with lemon juice and fresh herbs instead of shelf-stable preservatives.
Better than bottled: Tastes like classic restaurant-style ranch; cool, tangy, and herb-packed.
Quick and easy: Comes together in just minutes with simple ingredients.
Customizable: Adjust the herbs, tanginess, or thickness to suit any dish.

Ingredients to Make Homemade Ranch Dressing:

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.
lemon juice. Brightens and balances the richness, freshly squeezed works best.
parsley. Adds vibrant herbal flavor and color.
chives. Contribute a mild onion flavor without overpowering the dressing.
drill. Essential for classic ranch aroma, use only the fronds, not the thick stems.

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.

Recipe Notes & Tips:

Chill before serving: Let the dressing rest for at least 30 minutes (or longer) so the herbs and aromatics fully infuse the creamy base.
Adjust thickness: Add more buttermilk for a thinner, pourable dressing or reduce it for a thicker dip-like consistency.
Blend gently: Pulse until smooth but avoid over-blending, which can warm the dressing and dull the fresh herb flavor.
Taste and tweak: Add extra lemon juice for brightness, more dill for classic ranch flavor, or an extra pinch of salt if needed.
Make it lighter: Swap sour cream for Greek yogurt to lighten the dressing without losing creaminess.
Best with fresh herbs: Using fresh parsley, chives, and dill gives unmatched flavor, dried substitutes won't achieve the same result.
Use on everything: Perfect for salads, veggies, chicken tenders, baked potatoes, wings, or as a drizzle for grain bowls.

Serving Suggestions:

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.

FAQs:

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but you can substitute in a pinch. Use 1 teaspoon dried parsley, ½ teaspoon dried dill, and ½ teaspoon dried chives, but expect a slightly muted taste.

Can I make this dairy-free?

Yes, use vegan mayo, dairy-free sour cream, and a splash of unsweetened almond milk instead of buttermilk. Add extra lemon to boost tang.

Can I make this as a dip instead of a dressing?

Absolutely. Reduce the buttermilk to 2 tablespoons for a thick, scoopable ranch dip.

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