This homemade ranch dressing brings restaurant-quality flavor right to your kitchen in just 5 minutes of prep time. Creamy, herby, and perfectly balanced, it’s a versatile condiment that elevates everything from crisp salads to fresh veggie platters. After a brief chill in the fridge, you’ll have a silky-smooth dressing that puts store-bought versions to shame. With only 2g of carbs per serving, it’s a guilt-free way to add rich, tangy goodness to your favorite dishes.
Delightfully Fresh Ranch Dressing
- Real Mayonnaise: 1 cup, provides the creamy base
- Greek Yogurt/Sour Cream: 1/2 cup, adds tanginess and richness
- White Vinegar: ½ teaspoon, enhances flavor depth
- Fresh Parsley: ¼ cup fresh (or ½ tsp dried), adds bright herbal notes
- Chives: 2 tablespoons fresh (or ½ tsp dried), provides mild onion flavor
- Dried Dill Weed: 1/2 teaspoon, brings classic ranch taste
- Garlic: 1 clove minced, adds savory punch
- Paprika: 1/8 teaspoon, for color and mild sweetness
- Salt and Pepper: To taste, balances flavors
- Buttermilk: ¼ – ½ cup, adjusts consistency
Preparation Steps
- Mix Base: Combine mayonnaise, Greek yogurt (or sour cream), vinegar, and all seasonings in a medium bowl
- Adjust Consistency: Gradually whisk in buttermilk until reaching desired thickness
- Rest and Chill: Refrigerate for at least one hour to let flavors meld together
- Storage: Keep refrigerated and use within one week
Easy Substitutions
This ranch dressing is super flexible! You can swap the Greek yogurt for sour cream if that’s what you have in your fridge. Fresh herbs make this dressing amazing, but dried herbs work great too – just use about half the amount since dried herbs pack more punch. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes.
Make It Your Way
Want to add some zip? Try adding a dash of hot sauce or extra black pepper. For a lighter version, use all Greek yogurt instead of mayonnaise. Love garlic? Go ahead and add an extra clove! You can make this dressing thicker for dipping veggies or thinner for salads – just adjust the amount of buttermilk until it’s just how you like it.
Serving Ideas
This homemade ranch is perfect as a salad dressing, but that’s just the start! Use it as a dip for fresh veggie platters, chicken wings, or pizza crusts. It makes an amazing spread for sandwiches and wraps too. Pour it over a taco salad or drizzle it on baked potatoes – yum!
Storage Tips
Keep your ranch dressing fresh by storing it in an airtight container or jar with a tight-fitting lid. It stays good in the fridge for up to a week. Give it a quick stir or shake before using, as the ingredients might separate a bit. The flavors get even better after the first day as everything mingles together!
Ranch Dressing
Equipment
- Medium bowl
Ingredients
- 1 cup Real mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon white vinegar
- 1/4 cup fresh parsley chopped (or ½ tsp dried parsley)
- 2 tablespoon fresh Chives or ½ tsp dried
- 1/2 teaspoon dried dill weed
- 1 clove garlic minced
- 1/8 teaspoon paprika
- Salt and pepper to taste
- 1/4-1/2 cup Buttermilk as needed to desired consistency
Instructions
- In a medium sized bowl whisk together the mayonnaise, Greek yogurt (or sour cream), vinegar and seasonings.
- Whisk in the buttermilk until desired consistency for dipping or dressing.
- For best flavor, refrigerate for at least one hour before serving. Store in the refrigerator for up to 1 week.
