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–+ servings
Overhead, angled view of a house salad with buttermilk ranch dressing and large slices of tomatoes.

The BEST Homemade Ranch Dressing

Creamy and tangy with fresh garlic and herbs, this is the only ranch dressing recipe you'll ever need.
Prep: 15 minutes
Cook: 0 minutes
Chill 1 hour
Total: 1 hour 15 minutes
Yield:8 servings

Equipment

  • medium bowl with lid (or plastic wrap to cover)
  • Fork
  • whisk
  • jar with airtight lid

Ingredients

  • ¾ cup real mayonnaise see Notes
  • ¾ cup buttermilk well-shaken, plus more if desired
  • 1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh dill chopped, or ½ teaspoon dried dill
  • 1-3 cloves garlic minced, or ½ teaspoon garlic powder
  • 1 dash white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1-2 teaspoons fresh lemon juice

Optional Spices

Instructions

  • Add garlic cloves to bowl and sprinkle with salt. Use back of fork to mash garlic until garlic paste is formed, then add remaining ingredients.
    Overhead view of ranch dressing ingredients in a medium white mixing bowl on a neutral cloth napkin.
  • Whisk well to thoroughly combine all dressing ingredients. Taste and adjust seasonings (salt, pepper, white vinegar, paprika, garlic) as needed. Note: if dressing is too thick, whisk in additional buttermilk in 1 tablespoon increments until desired consistency is achieved.
    Overhead view of a bowl of buttermilk ranch dressing in a medium mixing bowl with a whisk on a neutral cloth napkin.
  • Cover bowl, or transfer dressing to jar with airtight lid. Refrigerate dressing for 1 hour minimum, then serve.

Notes

  • Mayonnaise: Use real mayonnaise for the best flavor. Hellman's is my favorite here, but if you prefer a different brand you can use it instead.
  • Garlic: Adjust to your taste! If you're not a fan, stick to just 1 clove. For really spicy garlickiness, go for 3. That's what we do.
  • Make it Vegan: Use a vegan mayonnaise and a plant-based buttermilk. Alternately, make your own "buttermilk" by mixing 1 cup unsweetened non-dairy milk with 1 tablespoon lemon juice or white vinegar.
  • Leftovers: Refrigerate dressing in an airtight container up to 2 weeks.

Nutrition

Serving Size: 1serving | Calories: 165cal | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 312mg | Potassium: 34mg | Total Carbs: 1g | Fiber: 0.03g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.02mg
Recipe By:Cheryl Malik