Mom's Best Recipes
Recipe

Fresh Ranch Recipe

A bright, creamy ranch with a tiny touch of honey for balance. Ready in 10 minutes, totally dunkable, and way better than the bottle.

Author By Matt Campbell
4.8
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I love ranch, but I'm picky about it. I want it fresh, tangy, herby, and thick enough to cling to a carrot without sliding off like it's got somewhere better to be. This is my sweet and simple version, and no, it doesn't taste like dessert. The little bit of honey just rounds off the sour edges and makes the herbs pop.

It's also the kind of recipe that makes you feel like a kitchen wizard because it takes about 10 minutes and one bowl. Use it as a dip, a dressing, a sandwich spread, or the secret peace offering that gets everyone to eat the salad.

Why It Works

  • Fresh flavor, not flat: Real herbs and lemon wake everything up.
  • Sweet balance: A touch of honey smooths the tang from buttermilk and sour cream without making it sugary.
  • Custom thickness: Start dip-thick, then loosen to dressing with extra buttermilk.
  • Better the next day: It thickens slightly and the garlic mellows as it rests.

Pairs Well With

Storage Tips

Refrigerate: Store ranch in an airtight jar or container for 5 to 7 days. Stir or shake before using since it can settle a bit.

Flavor gets better: If you can, make it at least 30 minutes ahead so the garlic and herbs have time to hang out and do their thing.

Do not freeze: Dairy-based dressings tend to separate and turn grainy after thawing.

Common Questions

Is this ranch actually sweet?

It's more balanced than sweet. The honey is there to soften the tang and make the herbs taste brighter. If you're nervous, start with 1 teaspoon and add more only if you want it.

Can I make it without buttermilk?

Yes. Swap in regular milk for a thinner ranch, or do a quick buttermilk hack that matches this recipe: stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup milk and let it sit for 5 minutes. It won't be identical, but it works.

Can I use dried herbs instead of fresh?

You can. Use about 1 teaspoon dried for every 1 tablespoon fresh. Dried dill and dried chives work well here. Let the ranch rest longer, at least 1 hour, so the dried herbs rehydrate.

How do I make it thicker for dipping?

Use less buttermilk and lean on the sour cream. You can also add 1 to 2 tablespoons mayo for a thicker, classic dip texture.

What if it thickens in the fridge?

No worries. Whisk in a splash of buttermilk or milk until it's back to your ideal drizzle level.

How do I make it dairy free?

Use unsweetened plain dairy-free yogurt plus a dairy-free mayo, and thin with water or unsweetened almond milk. The flavor will be a little different, but the herb and garlic profile still hits.

The first time I made ranch from scratch, I was honestly just trying to rescue a sad weeknight situation: a bag of baby carrots, leftover pizza, and the kind of mood where you want a snack that tastes like comfort. I mixed up the usual suspects, took a bite, and immediately realized bottled ranch had been playing me. Now I keep a jar of this sweet and simple version in the fridge like it's a tiny culinary security blanket. If there's a veggie tray in the house, this is what gets it eaten.