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Why I love this easy recipe for ranch dressing

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. Try it on this Cobb salad recipe. I promise you’ll love it.

More salad dressing recipes: Dijon vinaigrette / avocado cilantro dressing / basil vinaigrette / caesar vinaigrette / homemade thousand island dressing

homemade ranch dressing in a mason jar topped with chives, with text overlay

Here’s what you’ll need to make this ranch dressing recipe

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Ranch dressing ingredients

There are a few key ingredients that set ranch dressing apart from other homemade dressing recipes. It starts with a creamy base, fresh herbs and a bit of spices. We replaced the dairy ingredients with dairy free substitutes, but you can do what’s best for you.

  • Mayonnaise
  • Sour cream (or yogurt)
  • Chives (or green onions)
  • Parsley
  • Garlic
  • Paprika
Equipment

How to make ranch dressing

To make this recipe, simply combine all the ingredients in a blender and process until smooth. 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.

FAQs about homemade ranch dressing

How long does homemade ranch last? This ranch dressing recipe should last for about 1 week in the refrigerator. Be sure to use fresh ingredients to ensure the dressing will last longer once it’s made.

How do you thicken ranch dressing? If you’ve added too much milk, or your dressing simply isn’t thick enough for your liking, stir a extra spoonful or two of mayonnaise or sour cream into your ranch until you’ve reach your desired consistency.

I recommend adding the milk sparingly in the beginning so you don’t make it too thin.

Does ranch dressing have eggs? Yes. Ranch dressing is mayonnaise based, which means it contains egg. If you’re allergic to egg, or simply choose not to eat egg, you can follow the instructions below for replacing the mayonnaise. See also: are eggs dairy?

Tips for customizing this ranch dressing recipe

  • To make this recipe dairy free, be swap out the sour cream for vegan sour cream (we like Tofutti brand) and use your favorite dairy free milk.
  • For a vegan ranch dressing, use vegan mayonnaise, and follow the recommendations for dairy free substitutes.
  • To make this dressing paleo or whole 30 friendly, use homemade mayonnaise in place of the mayo and sour cream. You could also substitute the cashew sour cream.

If you like these easy, dairy free ranch dressing, you have to try this homemade ranch dip recipe.

Print

Homemade Ranch Dressing

How to make homemade ranch dressing – This easy recipe is so much healthier than the mix and it only takes a couple minutes! Dairy free, vegan, whole 30 and paleo options. #ranch #saladdressing

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 1 cup mayonnaise
  • 1 cup sour cream*
  • 1 tablespoon lemon juice
  • 1 small bunch of fresh chives (about 1/4 cup)
  • 1 small bunch of fresh parsley (about 1/4 cup)
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 23 tablespoons milk of choice

Instructions

  1. In a food processor or blender, blend all ingredients.
  2. Allow flavors to combine in the refrigerator before serving.

Notes

  • Substitute vegan sour cream + 1/2 teaspoon lemon juice to make this dairy free.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Last Updated on December 19, 2021 by Melissa Belanger

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Recipe rating

50 Comments

    1. Nope, it was definitely a mistake! Thanks for pointing it out. I just updated it to the correct ingredients.

        1. Probably about a week or two. It really depends on how “new” your dairy products are. If those ingredients aren’t expiring anytime soon, neither should the dressing.

    1. You can use fresh herbs, but I use way less of them. Try adding a little and then adding more as you go so it isn’t too overpowering since the dried herbs will get more flavorful as they rehydrate. You could also substitute green onion for the chives if you have access to that.

  1. I love this dressing! I served it over a baby kale /pring mix salad and added blackend shrimp, sun dried tomatoes and some Parmesan cheese. It was good! I added a touch of sugar per Melissa’s suggestion bc it was a touch tart bc of the Greek yogurt for my taste and the dressing was excellent!

    1. This is really good! The only change I made because I didn’t have all the supplies is that I added 2 green onions instead of the chives and one tablespoon of dried Dill since I didn’t have parsley.

  2. Hello, I was just wondering how long this will keep in the fridge? I would love to get rid of the GMO Kraft and Hidden Valley brands and just make good ole home made dressing, but we eat ranch with everything! 🙂 Thanks!

      1. Why does the bottled versions of ranch dressings seem to have a really long life in the fridge compared to this version; is it because they have preservatives, and/or this uses sour cream? Mayo last a long time, thought I’d try to get a detailed answer from you. Thanks.

    1. Yes. You totally can! I would maybe leave the lemon juice out of the recipe or at least taste the final outcome before adding the lemon juice since buttermilk has a tangier taste than regular milk.

  3. Pingback: Salad #45
  4. Thanks! I’ve made my own ranch before, but struggled to get the proportions right. I also have never put it in a food processor…that seems like it would help a lot.

    Ranch is my favorite condiment (doesn’t it go with everything?) and I’m almost out, so I’m saving this to make soon!

  5. I’ve always wondered what to use for measuring mayo and sour cream; since it’s neither a solid nor a liquid. Do you use a measuring cup for solid or fluid?

  6. Hi, My dressing turned out a bit orange…..did I use too much paprika? I used the amount called for, I thought, but have 2 little kiddos running around, so who knows! Thanks!

    1. You may have! I think mine has had a hint of orange to it before, but it was usually when I added extra paprika. But, just give it a try and see how it tastes. You may be able to save it with a little extra mayo, milk or sour cream.

  7. I’ve been looking for a ranch recipe as it’s not popular in Ireland, do you know roughly how long this dressing would last ?

    1. As long as your ingredients (milk, sour cream, etc.) haven’t expired you should be good. If you’re not sure about them, I would say about 1 week.

    1. You can really use any kind you want. I have used skim and whole and they both turned out fine. Onviously, one was creamier, but the skim was still great!

  8. Mmmmm. So good !!!! Just for personal taste I cut back the salt a little ( high blood pressure ) and added a dash of dried dill. This is a keeper 🙂