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5 from 13 votes

Homemade Ranch Dressing

Delightfully fresh, aromatic and flavor-packed, this delicious homemade ranch dressing recipe will be your go-to from now on for a variety of meals and snacks!
Prep Time10 mins
Total Time10 mins
Course: condiment, Sauce
Cuisine: American
Servings: 24 servings
Calories: 46kcal
Author: Kimberly Killebrew

Ingredients

  • **We strongly recommend using fresh herbs for maximum flavor**
  • 1/2 cup quality mayonnaise
  • 1/2 cup sour cream (full fat)
  • 1/2 cup buttermilk* (*use less if you want a thicker dressing or dip)
  • 2 tablespoons chopped fresh dill weed (or 2 teaspoons dried dill weed)
  • 3 tablespoons finely chopped fresh parsley (or 3 teaspoons dried parsley)
  • 2 tablespoons finely chopped fresh chives (or 2 teaspoons dried chives)
  • 1 1/2 to 2 teaspoons finely minced fresh garlic
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cane sugar (see blog post for explanation)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika

Instructions

  • Place everything in a blender and pulse until smooth and the herbs are broken down (but do not liquify the herbs, just break down the herbs until they're small green flecks in the dressing). Taste and add more seasonings according to preference.
    Pour the dressing in an airtight container and chill in the refrigerator for at least 2 hours before using, preferably overnight.
    Will keep in the fridge for up to a week.
    Makes about 1 1/2 cups of ranch dressing.
Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 188mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 12mg | Iron: 0.1mg