This homemade ranch dressing made with fresh herbs and paprika only takes 5 minutes to make and can be made dairy free or vegan.
A few years ago, I started making my own ginger salad dressing. It was simple and easy and tasted way better than anything I could find at the grocery store.It’s also a million times healthier for you. Not long after, I found a recipe for homemade ranch dressing on Pinterest and I’ve been making ever since. It’s amazing. I have even made other versions of the dressing like cilantro ranch dressing, but the original version is by far my favorite. I could drink the stuff. Okay, maybe that’s pushing it, but this stuff is seriously good.
It takes only 5 minutes if you throw everything in a food processor or blender. I used to use an immersion blender with a really big cup, but you could even make it by hand if you mince the garlic and finely chopped the herbs.
The recipe calls for 1/4 – 1/2 cup of milk, so it’s up to you how thick you make the dressing – I prefer mine a little on the runny side so I usually add a 1/2 cup, but if you’re dipping you’ll probably want it to be a bit thicker.
Dairy free homemade ranch dressing:
If you want to make this lactose or dairy free, swap out the milk and use a vegan sour cream. You may also want to add an extra teaspoon of lemon juice to replace the tang of real sour cream (because the vegan stuff doesn’t taste exactly the same).
Homemade Ranch Dressing
Yield 2 cups
- 3/4 cup mayonnaise*
- 3/4 cup sour cream*
- 1 tablespoon lemon juice
- 1 small bunch of fresh chives
- 1 small bunch of fresh parsley
- 1 clove garlic
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 - 1/2 cup milk* (depending on desired thickness)
- In a food processor or blender, blend all ingredients.
- Allow flavors to combine in the refrigerator before serving.
*To make this dairy free: substitute vegan sour cream and dairy free milk. To make this vegan, swap the mayonnaise for vegan mayonnaise or avocado. If you find that the dressing isn't tangy enough after make these adjustments, feel free to add an extra teaspoon of lemon juice to mimic the flavor of the real sour cream in the original version.
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