This homemade ranch dressing recipe is a simple and tasty alternative to store-bought versions, and it uses just a few fresh ingredients and spices.
Why I Love This Recipe
After making this easy homemade ranch dressing, I don’t think I’ll ever go back to the store-bought stuff! The flavor is so much better—light and tangy, and the dill adds a nice touch.
You can use this delicious dressing as a dip for your veggie platters, with chips, or drizzled over salads. It’s super versatile.
And the best part? It couldn’t be easier to whip up. Just mix together the creamy ingredients, toss in the herbs and spices, stir in a splash of lemon juice, and you’re all set.
Recipe Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup milk - or buttermilk
- 1 Tbsp chopped fresh chives - or ½ tsp dried chives
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp fresh lemon juice - or white vinegar
Kitchen Equipment Used
- 8 oz Mason jar - great for storing salad dressings in the fridge.
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Heavy Cream
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Mix Creamy Ingredients
In a medium bowl, mix together ½ cup sour cream, ½ cup mayonnaise and ½ cup milk until it's smooth and creamy.
STEP 2: Add Herbs and Spices
Next add 1 Tbsp chopped fresh chives, ½ tsp garlic powder, ½ tsp dried parsley, ½ tsp dried dill, ¼ tsp onion powder, ¼ tsp salt, and ¼ tsp ground black pepper. Mix together.
STEP 3: Add Lemon Juice
No stir in 1 Tbsp fresh lemon juice until smooth and creamy. Now it's ready to serve.
How To Store Leftovers
- Refrigerate – Homemade ranch dressing can be stored in a container or mason jar with lid for up to 1 week.
Quick Tip
If the ingredients begin to separate in the fridge, just stir together before using.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup milk - or buttermilk
- 1 Tbsp chopped fresh chives - or ½ tsp dried chives
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp fresh lemon juice - or white vinegar
Instructions
- In a medium bowl, mix together ½ cup sour cream, ½ cup mayonnaise and ½ cup milk until it's smooth and creamy.
- Next add 1 Tbsp chopped fresh chives, ½ tsp garlic powder, ½ tsp dried parsley, ½ tsp dried dill, ¼ tsp onion powder, ¼ tsp salt, and ¼ tsp ground black pepper. Mix together.
- No stir in 1 Tbsp fresh lemon juice until smooth and creamy. Add to a sealed jar and store in the fridge up to 1 week.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Diana White says
How long can this keep in the fridge
Andi Anne says
about 7 days or so.