The Best Homemade Ranch Dressing

With just a few minutes and a handful of ingredients you can whip up a batch of 5-Minute Homemade Ranch Dressing anytime. Perfect for salad or dipping, this easy recipe is so much better than anything you can buy at the store.

Why We Love This Easy Homemade Ranch Dressing

This 5-Minute Homemade Ranch is so popular at our house I often make a double batch, storing leftovers in a tightly sealed container for after school snacks or to pack in lunch boxes. When fresh dill is in season I like to add it to the dip, but dried is easy to keep on hand and works well when fresh isn’t available.

I know many kids (and adults, too!) find veggies a lot more enticing when dipped in creamy ranch. The bottled stuff can contain preservatives and other artificial ingredients, though, so making an at-home version is a great option for snacking on the creamy dip without any junk. It’s healthier, budget-friendly, and so incredibly delicious.

And while it’s an obvious choice for fresh veggies or green salad, we also enjoy it as a spread in sandwiches or wraps, or as a dip for chicken or homemade fries.

Ingredients You’ll Need for Homemade Ranch Dressing

• Plain Greek Yogurt– I like to use a whole milk Greek yogurt in my dressing. Some brands will be tangier than others, so make sure you use one that you like.
• Mayonnaise– Traditional homemade ranch dressing uses a lot of mayonnaise. I prefer mostly Greek yogurt, but a little mayonnaise helps to round out the flavor and keep it super creamy. I like to use mayonnaise that is made with olive oil.
• Buttermilk– Regular milk also works here, but since buttermilk is thicker than milk, start with 1/4 cup and add more if necessary until you reach the desired consistency.
• Lemon Juice– Fresh is best!
• Dried Dill Weed– In the summer I grow lots of dill weed to dry and use in my ranch dressing!
• Garlic Powder– If making a single batch, you can use 1/2 tsp minced garlic.
• Onion Powder– Adds a delicious, savory flavor to your ranch dressing.
• Dried Chives– If using fresh, you’ll want to use 1 tablespoon minced chives.
• Dried Parsley– If using fresh, you’ll want to use 1 tablespoon minced parsley.
• Salt & Pepper– Taste and add more to season, if necessary.

How to Make Homemade Ranch Dressing:

1. Measure out your seasonings. This recipe has exactly what you need for one batch of homemade ranch dressing. However, I like to make a big batch of the seasoning mix so that I can have it on hand.
2. Measure out your wet ingredients. Add the greek yogurt, mayonnaise, buttermilk and lemon juice to a small jar or bowl.
3. Whisk to combine. Add the seasonings and whisk to combine. Add more buttermilk if necessary to get the right consistency. This really depends on whether you want to use the ranch dressing as a dip or spread, or as a dressing.
4. Store in the refrigerator. The flavor will improve and the dressing will thicken up as it chills. Homemade Ranch Dressing will last up to 2 weeks in the fridge (when made with fresh ingredients).

Tips & Suggestions

How to use this Homemade Ranch Dressing: In addition to dressing and dipping, this ranch also works well as a sandwich spread or slathered in a wrap along with veggies and some protein for a quick lunch on the go.

Large Batch Homemade Ranch Dressing Seasoning Mix: I like to make a giant batch of the seasoning mix to keep in a tightly sealed jar in my pantry so I can whip up a quick batch of ranch dressing any time! I like to buy the ingredients in bulk from our local grocery store. Here’s what you’ll need:

• 1/4 cup dried dill weed
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup dried chives
• 1/4 cup dried parsley
• 2 tablespoons salt
• 2 tablespoons black pepper

Mix well and store in an airtight jar in the pantry. This will give you about 1-1/2 cups dried seasoning mix. To make one batch of ranch dressing, follow the directions below and add 1 tablespoon of the dried seasoning mix.

How long does Homemade Ranch Dressing last? If you are using fresh ingredients, Homemade Ranch Dressing should last about 2 weeks in the fridge.

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