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A close-up macro shot of creamy homemade ranch dressing in a white ceramic bowl, garnished with fresh dill and chives. (homemade ranch dressing recipe)

Homemade Ranch Dressing Recipe (Thick, Creamy & Better Than Store-Bought!)

Discover the best homemade ranch dressing recipe! This guide shows you how to make a thick, creamy, and tangy dressing with fresh herbs that's perfect for salads, dips, and more. Far better than anything from a bottle!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 servings (2 tbsp each)
Course: Appetizer, Sauce
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (220g) Mayonnaise Full-fat recommended
  • 1/2 cup (120g) Sour Cream Full-fat recommended
  • 1/2 cup (120ml) Buttermilk Shake well before using
  • 2 tbsp (8g) Fresh Chives Finely chopped
  • 2 tbsp (8g) Fresh Dill Finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp (5ml) Lemon Juice Freshly squeezed
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper Freshly cracked

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Airtight Container (Mason Jar)

Method
 

  1. In a medium mixing bowl, add the mayonnaise and sour cream. Whisk together until completely smooth and combined.
  2. Pour in the buttermilk and lemon juice. Whisk until uniform. Add the garlic powder, onion powder, salt, and black pepper, and whisk again until fully distributed.
  3. Add the finely chopped fresh chives and dill to the bowl. Use a spatula to gently fold the herbs into the dressing until evenly mixed.
  4. Transfer the dressing to an airtight container (like a mason jar) and refrigerate for at least 30 minutes to allow the flavors to meld. The dressing will thicken as it cools. Serve chilled.

Notes

The Chill is Non-Negotiable: Don't skip the chilling step for the best flavor.
Adjusting Consistency: For a thinner dressing, whisk in more buttermilk, one tablespoon at a time. For a thicker dip, add more sour cream.
Storage: Store in an airtight container in the refrigerator for up to one week.