Recipe

Creamy Ranch Dressing Recipe

Cool, tangy, ultra-creamy ranch made with simple pantry spices and herbs. Ready in 10 minutes and honestly better than the bottle.

By Matt Campbell

•

4.9

A glass jar of creamy ranch dressing on a kitchen counter with fresh dill, parsley, and a whisk nearby

Jump to Recipe

There are two kinds of ranch people: the ones who keep a bottle in the fridge door at all times, and the ones who tried homemade once and now cannot go back. This one is for both. It is creamy, bright, and properly seasoned, with that mellow garlic and onion vibe that makes you keep dipping “one more” carrot stick until the carrots mysteriously disappear.

The best part is you do not need a blender, fancy ingredients, or an herb garden the size of a small farm. This version leans on sour cream and mayo for that classic texture, then uses buttermilk to loosen it into a pourable, dunkable dressing. Make it thick for veggie trays, thin it out for salads, and taste as you go because ranch is all about your perfect level of tang.

A stainless steel whisk mixing creamy ranch dressing in a white bowl on a wooden cutting board

Why It Works

Big flavor, no unnecessary additives: you control the salt, the tang, and the garlic so it tastes fresh instead of flat.
Perfect creamy texture: sour cream for body, mayo for richness, buttermilk for that signature ranch zip.
Flexible on purpose: keep it thick for dipping, thin it for salads, or turn it into a quick sauce for wraps and bowls.
Better after a short rest: 20 to 30 minutes in the fridge lets the dried herbs hydrate and the flavors come together.

Pairs Well With

Storage Tips

Refrigerate: Store ranch in a clean jar or airtight container for up to 5 to 7 days. Keep it cold and always use a clean spoon so it stays fresh. Discard if it smells off, looks unusually separated, or has been left out at room temperature for more than 2 hours.

It will thicken as it sits: If it gets too thick after a day, whisk in 1 to 2 tablespoons buttermilk (or milk) until it loosens up again.

Do not freeze: Dairy-based dressings usually separate and turn grainy after thawing. This one is best kept in the fridge.

Make-ahead tip: If you are using fresh herbs, ranch is at its best in the first 2 to 3 days when the herbs taste brightest.

Common Questions

Can I make ranch without buttermilk?

Yes. Use regular milk for a milder dressing, or make a quick substitute: add 1 1/2 teaspoons lemon juice or white vinegar to 1/2 cup milk, let it sit 5 minutes, then use it in the recipe. It is not identical to real buttermilk, but it gets you close (especially in a pinch).

Why does homemade ranch taste better after chilling?

Dried herbs and spices like garlic powder, onion powder, dill, and chives need time to hydrate. A short rest in the fridge makes the dressing taste more “together” and less like separate ingredients.

How do I make it thicker for dipping?

Start with less buttermilk (about 1/4 cup). You can always thin it later. For extra body, add 2 tablespoons more sour cream. Also, keep in mind it thickens a bit as it chills.

How do I make it thinner for salads?

Whisk in buttermilk a tablespoon at a time until it pours easily. A pinch more salt can help the flavor stay bold once it is thinner.

Is this the same as Hidden Valley ranch?

It is the same style: creamy, tangy, herby. The flavor will be fresher because you are mixing it right before eating, and you can push the garlic, dill, or lemon to match what you like.

Can I use Greek yogurt instead of sour cream?

You can. Use whole milk Greek yogurt for the best texture. It will taste a little tangier and slightly lighter. If it gets too sharp, add a touch more mayo.

Fresh herbs or dried herbs?

Dried herbs give you that classic ranch vibe and hold up well in the fridge. If you want to use fresh, a good rule is about 1 tablespoon chopped fresh herbs for every 1 teaspoon dried. Fresh herbs taste brightest in the first couple days.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Whisk
Measuring cups and spoons
Microplane or fine grater (optional, for fresh garlic)
Jar or airtight container for storing

I started making ranch at home for the same reason I started cooking most things from scratch: I wanted it to taste like something. Store-bought ranch always felt a little muted to me, like it was trying not to offend anyone. One night I whisked together sour cream, mayo, a splash of buttermilk, and a few spices, then I kept “fixing it” with pinches of salt and lemon until it made me stop and take a second bite just to confirm. Now it is my default fridge sauce. It turns sad vegetables into a snack, rescues dry chicken, and has absolutely convinced more than one friend that homemade ranch is a personality trait worth having.