What is it about ranch dressing that has such kid appeal (or adult-appeal for that matter!)? In our house, ranch dressing is used at least once a day, sometimes more…for dipping. My kids like vegetables. But they love them when they can dip them in ranch. And I’m totally ok with that, especially when it is homemade ranch they are dipping into (read: no preservatives or unpronounceable ingredients).
Quick and easy to make, you basically toss all the ingredients into a blender and give it a whirl (thinning as needed with additional buttermilk if you want more of a dressing versus a dip). Simple flavors sure to please any ranch-loving palette. I keep this on hand at all times, usually doubling the batch and storing it covered in the refrigerator in mason jars. It’s fantastic and I’ve even managed to fool my husband who claims he can only eat a certain brand-name ranch dressing (may or may not rhyme with Vidden Halley). Adjust the ingredients to your taste buds and you will have a home run ranch dressing in your own fridge in no time.
One Year Ago: Chocolate Chip Hazelnut Cookies
Two Years Ago: Peach Brown Betty
Three Years Ago: Baked Oatmeal
Note: This recipe is very adaptable to your tastes. I add cilantro with the parsley because I like the flavor but if you aren't a fan of cilantro, simply leave it out or up the parsley. You might be tempted to leave out the olive oil, and that's ok, but in my experience of making this over the last few months, when I've omitted the olive oil, the dressing gets watery in the fridge over the course of a few days or a week. If I add the olive oil, the dressing stays emulsified and thick.
Ingredients
- 3/4 cup light mayonnaise
- 3/4 cup light sour cream
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 -1 cup buttermilk
- 4 green onions (use just the green parts) or 1 small bunch chives
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Directions
- Combine all of the ingredients in a blender or food processor. Start with 1/4 cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Add more buttermilk for dressing and less for dipping vegetables. Store in an airtight container in the refrigerator.
SOOOOOO excited for a homemade version of this. My kids are dippers too! I’ll be making this asap!! How long would you say it lasts in the fridge and how many small mason jars does it make? THANK YOU!!
We are a family of ranch lovers! This recipe looks especially delicious, and the olive oil addition is clever. I know my family will love this! Mel- as Katie asked, how long does this keep well in the fridge? Thanks, and have a great weekend!
Mel, I could kiss you! I moved to the UK 11 years ago and although you CAN find it occasionally, the ranch dressing (all salad dressing to be honest) over here leaves a LOT to be desired. I can’t wait to try this homemade version. Thanks!
Thanks for a great idea.
So is the purpose of the olive oil simply for emulsification and thickness – and not to impart any kind of added taste? If so, could I use Grapeseed oil? Trying to switch to grapeseed oil in place of olive oil for it’s health benefits.
Hi Mel,
Your version looks interesting. I have been using Outback Steakhouse’s version, which only has buttermilk,mayo, garlic powder, cracked pepper and a touch of red pepper season in it. Which is delicious, but I look forward to trying yours as well.
Thanks
I was just getting on to look for a ranch recipe! I can’t wait to try this, thanks!
Mel – you seem to be reading my mind this week! My son’s birthday party is next weekend so I’ve been looking for very kid-friendly recipes. Thank you!
I don’t know if my daughter would have ever started eating vegetables were it not for Ranch dressing. Can’t wait to try this version.
I’ve been looking for a good homemade ranch recipe and so far haven’t had much luck. I can’t wait to try yours! We are big BYU creamery ranch fans and none of the recipes I’ve tried taste nearly as good, but just can’t always get there and besides–it’s pricey! As for hidden valley–I can’t stand it! Way too much of a preservative taste for me.
I can’t wait to try this Mel…Thanks for sharing! My question also is, how long will it last in the fridge? (As yummy as this looks, I’m guessing that we don’t need to worry about how long it’ll last in the fridge…I bet it gets used quicker than it can go bad!….Especially because it’s a recipe from YOU!) Thanks! Jodie
Sweet! Another great homemade recipe to add. I love not having to buy processed foods
my husband and i were just talking about needing a perfect homemade ranch recipe. Can’t wait to try it out!
I make this all the time! Throw in an avacodo for added flavor!
Can’t wait to try this, I love ranch dressing on everything except salads
Looks like it might make 2-3 cups? Any ideas how long it should keep in the fridge?
Thank you!
I’m glad you posted a recipe for homemade ranch dressing. I get headaches from monosodium glutamate (MSG), which nearly all store bought ranches have. So it is good to have from scratch recipes. In fact, your repertoire of homemade food has really helped me to be able to cook easily without MSG. The more you cook at home, and the less you buy prepared food, the less MSG you run into.
You must have the most perfect timing because like so many other readers that have commented, I was just looking for a great homemade ranch recipe! I found a few that look promising, but none that used fresh herbs (which is what I was hoping for)! Thanks so much for being a fabulous (and sharing) cook!
Can’t wait to try it!
A question about the Crab & Goat Cheese Raviolis you posted on April 25th. I’ve been wanting to try these for the longest time, but have no idea how to serve them. Did you serve them as entrees or side dishes? And what did you serve with them to complete the meal? Thanks so much and Miss C is a sweetie! Thank you for the photos.
Hello everyone – for those that asked, I can’t give an exact timeframe for how long this will last in the refrigerator since it depends on how fresh your ingredients were to start with but I can say that I’ve kept a jar in the refrigerator from start to finish for about 2 weeks and it tasted great even as we finished it off.
This was great. So much better than what comes in a bottle or packet at the grocery store. We had your grilled caprese chicken last night and I’m planning to make it again this week! We loved it and wanted more.
Ha ha! I used to think I didn’t like ranch dressing and then I realized that I just don’t like Hidden Valley ranch. And that’s the only kind I don’t like. Go figure. We also eat ranch on a daily basis, so thanks for the recipe!
This is the BEST ranch I’ve ever had. Made it this morning and just tested it. Can’t stop licking the spoon, it’s amazing, thanks!
I’m so glad you posted this! I’ve been seeing various recipes floating around Pinterest but am too lazy to try. I knew you’d pull through!
Ranch is one of the last things we use often that I’ve been wanting to get rid of, or rather, replace with homemade. It grosses me out but all the boys in my house L O V E love it, can’t live without it, would marry it… ok, you get the idea. Anyway, thanks!
I’ve been looking for a homemade ranch dressing… trying to get away from the Hidden Valley situation!!!
This dressing is amazing! So, so good! Thanks for sharing!!
Mel, have you made this with the non-light mayo and sour cream? I’m not crazy about light.
Melody – I haven’t made it with the full fat mayo or sour cream but I’m sure it would be delicious, and I’m pretty sure the original recipe called for the full fat versions – I just prefer using the light. Good luck if you try it!
BEST-RANCH-EVER… we devoured it in 2 days . . . making it again to take to a party tonight with the Jo- Jo’s potato wedges.. ..you rock.
mmmmm…
I agree homemade ranch dressing is SOOO much better than store bought! I have a recipe that I absolutely love and make all the time to eat with practically everything.
You are a mind reader! Just in time for tailgate festivities, here is a wonderful recipe to accompany our veggies.
Husband gives it raves, too. Yum.
I don’t have any chives or green onions on hand. Can I leave them out?
Kristen – no, I wouldn’t leave them out. They are pretty critical to the flavor!
ok thanks!!
How long to you keep the ranch in the fringe.
i need to know fast !!!!!!!!!!!!!!!!!!!!!
Aria – I have kept it up to 2 weeks (by the way, if you are looking for quick feedback, sometimes it helps to read through the comments – I answered this earlier in the comment feed).
well you can say it agin and dont have to be mean about it
Oh now i see
This dressing makes some great potato salad, too!!
Any chance I can replace the mayo with something else??
Hi Brittany – you could try plain yogurt and see how that goes.