Creamy Homemade Ranch Dressing (So Much Better Than Store-Bought)
Ranch dressing lovers, this one’s for you. This homemade version comes together in a flash and is so much better than anything from the store.
It’s the creamy trifecta—sour cream, heavy cream (or buttermilk), and mayo—all working together to give you that perfect ranch texture and flavor.
Now, I’m not saying you have to use good mayonnaise, but let’s just say Hellman’s is my go-to. It makes a difference.
This dressing is ridiculously easy to mix up in a mason jar and keeps in the fridge for up to two weeks—as long as you keep things sanitary. That means no double-dipping into the jar, no sneaking spoonfuls (I see you), and always pouring out what you need. Do that, and you’ll have fresh, delicious ranch on hand whenever the craving hits.
what you need to make homemade ranch dressing
- Mayonnaise – The creamy base of this dressing. Go for a good one!
- Sour Cream – Adds tang and richness.
- Heavy Cream / Milk / Buttermilk – Use less for a thicker dressing, more for a pourable consistency.
- Garlic Powder – Gives that subtle garlic kick without overpowering.
- Lemon – A little acidity brightens everything up.
- Dried Dill – Classic ranch flavor.
- Dried Chives – Adds a mild onion-y goodness.
- Dried or Fresh Parsley – Fresh is great, but dried works too.
This dressing goes great with…
This dressing goes great with just about anything. Use it as a dip for fresh-cut crudités, drizzle it over a crisp house salad, or add a creamy kick to lettuce wraps. It’s also fantastic spooned over baked salmon for an easy, flavorful finish. Oh, and don’t forget about ranch chicken pizza!
Creamy Homemade Ranch Dressing
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk, heavy cream or milk add more for thinning dressing
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp dried chives
- ½ tsp salt
- freshly ground black pepper
Instructions
- In a bowl, mix all the ingredients until smooth and creamy. Add a little more milk if you like it thinner, a tablespoon at a time. Taste and adjust seasonings as needed. Transfer to an airtight container and keep in the fridge. Flavor will become stronger after it sits in the fridge.
