Homemade Ranch Salad Dressing

This homemade Ranch dressing takes just minutes to make from scratch. It has the lively flavor and zing that makes it America’s favorite salad dressing and party dip, only fresher.

I live in the Midwest where you can get a side of Ranch salad dressing with just about anything in a restaurant. It’s so popular here that if you want to make people gasp and clutch their pearls, all you have to say is “Hold the Ranch.” I’m only slightly exaggerating.

Why Make Homemade Ranch Dressing?

If you’ve ever looked at the label, you know there are a lot of ingredients in the bottled version. Many of them are preservatives so it’s shelf-stable in the store and safe for use up to 3 months after you’ve opened it. If you’re not a fan of fake ingredients, there are organic Ranch dressings on the market. They just don’t have the same flavor, though.

This one does.

Whether you start with fresh or dried herbs, this homemade Ranch dressing recipe will knock your socks off. It takes just a couple of minutes to mix up, but don’t skip the 30-minute chilling time. That’s when the flavors marry to make that taste we Midwesterners know and love.

Low-Carb and Keto-Friendly

There are no sugars or corn solids in this homemade Ranch. So, if you’re watching carbs, you can enjoy it as a salad dressing or dip. Or, hey, grab a spoon and call it a soup. I won’t tell.

Homemade Ranch Dressing

Your favorite creamy salad dressing made from scratch using fresh or dried herbs. It's still keto and low-carb, too.

Print Recipe

Cook Time:2 mins

Chilling time:30 mins

Total Time:32 mins

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream or buttermilk
• 2 tablespoons fresh parsley, minced or 1 teaspoon dried parsley
• 1 tablespoon fresh chives, minced or 1/2 teaspoon dried minced chives
• 1 tablespoon fresh dill leaves, minced or 1/2 teaspoon dried dill leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• In a large bowl, whisk together the mayonnaise and sour cream. Then stir in the remaining ingredients.
• Cover and refrigerate for 30 minutes before serving.

Notes

Stir well before use. Keep refrigerated and use within seven days.

Nutrition

Serving: 2tbsp | Calories: 147kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 175mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Servings: 12 servings

Calories: 147kcal

Author: Katie Berry

Storage

This homemade Ranch dressing includes mayonnaise, so you need to keep it refrigerated. Use it within seven days, since it does not contain preservatives. (That goes for any recipe you use it in, too.)

I store ours in a cute salad dressing bottle, but you could use a wide-mouth mason jar if you prefer. Just be sure to keep it covered so it stays fresh. Homemade Ranch dressing doesn’t contain the emulsifying ingredients of the store-bought version, so it may separate in the fridge. That’s perfectly normal — just shake it well before use.

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