The Best Ranch Dressing
My homemade version of the classic favorite, this Ranch Dressing is so full of flavor you’ll never buy another bottled dressing again!
This ranch is very customizable and super easy to adjust to your tastes.
How long does Ranch Dressing take to make?
Easy to make, it takes only minutes to throw together. By using dried herbs, you eliminate the time it takes to chop herbs finely enough to make a smooth dressing.
Ranch Dressing Variations
This dressing consists of a fat (mayonnaise, sour cream), acid (lemon juice), and seasonings.
By changing the acid, you can easily change the flavor of the dressing. Since the recipe calls for 2 tablespoons of lemon juice, simply substitute for 2 tablespoons of a different acidic liquid. See below for my suggestions; feel free to get creative!
Sour cream substitution: If you don’t have or don’t like sour cream, I suggest substituting with plain Greek yogurt.
Acid substitutions:
- Lemon juice: this is the flavor I like the most, especially for salads
- Buttermilk: the classic ranch flavor that pairs beautifully with hot wings, pizza, chicken fingers, etc.
- White wine vinegar: I would use this acid variation for something like a bacon ranch potato salad, for example
- Pickle juice or pickled jalapeño juice: Taken from your favorite jar of pickles or pickled jalapeños, adding pickle juice gives a zesty tang! Give it a try.
Can I use fresh herbs?
Yes and it tastes amazing! If using fresh herbs, I suggest using a high-speed blender to mix the dressing, so the herbs are chopped finely and it comes out nice and smooth.
Can Ranch Dressing be Vegan?
Yes, if you substitute vegan mayonnaise and sour cream, you can make this ranch dressing vegan and even dairy-free. And it tastes great!
The Best Ranch Dressing
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream*
- 2 tablespoons lemon juice freshly squeezed
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
Instructions
- Combine all ingredients in a bowl and stir until combine.
- Use immediately or transfer to a sealed container and keep refrigerated for up to 1 week.
- *see variations above
Notes
