Makes: 1/3 cup | Prep Time: 5 minutes | Optional Chill Time: 1 hour
This ranch dressing recipe is creamy, tangy, and packed with fresh herb flavor. It’s my homemade take on restaurant-style ranch: rich, balanced, and way better than anything from a bottle.
As a small batch recipe developer, I designed this ranch dressing recipe to make about 1/3 cup of ranch dressing, just enough for a couple of salads, a small veggie tray, these Chicken Bacon Ranch Wraps for Two or these Chicken Bacon Ranch Bowls for Two. No giant jar sitting in the fridge for weeks.
It comes together in about 5 minutes and tastes even better if you let it chill for about an hour in the refrigerator; the flavor deepens and gets even better!
⭐️⭐️⭐️⭐️⭐️ “This ranch dressing is my FAVORITE. I’ve tried a few others from Pinterest but this is by far the best. It’s great that it makes just enough for me and my partner to use during the week!”
– AFJ Reader
Ingredients
- 3 tbsp. Buttermilk
- 2 tbsp. Mayonnaise (good quality, like Duke’s or Hellmann’s)
- 2 tbsp. Sour Cream (preferably full-fat)
- 1 tsp. dried Minced Onion
- 1 tsp. dried Parsley Flakes
- 1/2 tsp. dried Chives
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. dried Dill
- pinch each of Salt & fresh Black Pepper (about ¼ tsp. each)
Ingredient Notes & FAQs
Ingredient Notes
- Mayonnaise: Use a good-quality mayonnaise for the best flavor. I prefer Duke’s or Hellmann’s. Avoid Miracle Whip, which is sweeter and will change the flavor of the ranch dressing.
- Sour Cream: Full-fat sour cream has the richest flavor and creamiest texture, but full-fat, plain Greek yogurt works as a substitute.
- Herbs: This ranch dressing recipe uses dried herbs for convenience. If you’d rather use fresh herbs, finely chop them and double the amount.
- Buttermilk: Adds that classic tangy flavor and thins out the dressing. You can substitute regular milk + a squeeze of fresh lemon juice if needed.
- Garlic: Garlic powder keeps the garlic flavor balanced over time. Fresh garlic will intensify as it sits, so I don’t recommend fresh garlic if you’re planning on leftover dressing.
Frequently Asked Questions
- Can I make ranch dressing without buttermilk?
Yes. Substitute whole milk or 2% milk and add about 1 teaspoon of lemon juice to mimic the tang of buttermilk. - How long does homemade ranch dressing last?
Store in an airtight container in the refrigerator for 4-5 days. Stir before serving if it separates. - Can I make this ranch thicker for dipping?
Heck yes. Add another 1-2 tablespoons of both mayonnaise and sour cream for a thicker ranch dip consistency. - Can I use fresh herbs instead of dried?
Yes! Just finely chop the herbs and double the quantity.
As a recipe developer, recreating “restaurant-style” anything can be tricky, and this ranch dressing recipe is no exception. Everyone has a different favorite. To be honest, a lot of restaurants just mix a TON of mayonnaise with some buttermilk and the Hidden Valley ranch dressing mix and call it a day. It’s delicious, don’t get me wrong! But I think if you actually saw how much mayonnaise was in restaurant ranch, you’d be like … oh. That’s … a LOT.
So think of this recipe as the better version with less mayo. It’s designed to be balanced and flavorful without feeling overly heavy. The herb flavor is more pronounced, the buttermilk tang is brighter, and the texture is still thick and creamy. You can easily adjust the consistency to fit your preference! Just add more buttermilk for a thinner ranch dressing, or more mayo and sour cream for a thicker dressing.
Directions
Step One: Whisk the Creamy Ingredients. In a medium bowl, whisk the 3 tbsp. buttermilk, 2 tbsp. mayonnaise, and 2 tbsp. sour cream together until smooth and creamy.
Step Two: Stir in Herbs. Stir in the dried herbs (1 tsp. dried minced onion, 1 tsp. dried parsley flakes, 1/2 tsp. dried chives, 1/4 tsp. each of onion powder, garlic powder, and dried dill).
Step Three: Season to Taste. Stir in a pinch each of salt and pepper, taste, and add more of either if preferred. For a thinner dressing, stir in more buttermilk (1 tsp. at a time) until the dressing is the consistency you like.
Step Four: Chill. If possible, cover the bowl with plastic wrap and chill the dressing in the refrigerator for about an hour. This lets the flavors blend together, and makes it taste even better!
How to Make This Ranch Dressing Extra Smooth
This ranch dressing recipe uses dried herbs, which gives it a slightly chunky finish (which I personally love). But if you prefer a super smooth, ultra-creamy ranch, add the dried herbs to a coffee grinder or small food processor. Pulse until they’re finely ground, almost powder-like. Then stir them into the mayonnaise, sour cream, and buttermilk mixture and season to taste.
Ways to Customize This Ranch Dressing
One of the best things about this homemade ranch dressing recipe is how flexible it is. You can easily adjust it to fit what you’re serving.
- Add a tablespoon of pickle juice for extra tang (HIGHLY recommended).
- Add extra dill for a more herb-forward flavor. Or use a ton of finely chopped fresh dill for a super fresh dill flavor. (Adding fresh parsley will brighten up the flavor, too!) For an onion-forward flavor, add a bunch of fresh chives.
- Reduce the buttermilk and add more mayo and sour cream for a thicker, dip-able consistency. 🙂
- Add a pinch of cayenne or a dash of hot sauce for subtle heat.
I’m from the Midwest, which basically means ranch dressing runs in my veins. I didn’t fully understand the hype until I was a server in college (Applebee’s! Shoutout to my fellow Apple Buddies!), when I tried true restaurant-style ranch salad dressing for the first time. That creamy, tangy flavor completely changed my mind.
These days, I still love ranch with french fries, tater tots, (honestly any style of fried potatoes), buffalo wings, chicken nuggets, pizza, and yes, fresh vegetables (because I’m obligated to say that as an adult). But I’ve come to realize that some of the best ranch dressing isn’t from a restaurant at all; it’s a simple homemade version made from scratch. Honestly, most homemade dressings are SO much fresher and more flavorful than store-bought. Click here for more small batch dressings and sauces on my site!
How to Store Leftover Ranch Dressing
In the Refrigerator: Store any leftover homemade ranch dressing in an airtight container or sealed jar in the refrigerator. It will keep well for up to 5 days. You may notice slight separation as it sits. That’s completely normal. Just give it a quick stir before serving to bring it back to life.
Because this ranch dressing recipe is made with mayonnaise, sour cream, and buttermilk, it should be refrigerated after serving. If it has been sitting out at room temperature for more than 2 hours, it’s best to toss it.
For best flavor, let the ranch chill for at least 1 hour before serving. Many readers find that it actually tastes even better on day two, once the herbs have had time to fully infuse.
This ranch dressing recipe is not freezer-friendly, as the dairy-based ingredients can separate once thawed.
Recipes That Use This Homemade Ranch Dressing
- Buffalo Chicken Rice Bowls (for two!)
- Chicken Bacon Ranch Wraps (for two!)
- Buffalo Chicken Lettuce Wraps (for two!)
- Buffalo Chicken Sliders (for two!)
- Chicken Bacon Ranch Bowls (for two!)
- Buffalo Chicken Tacos (for two!)
- Buffalo Chicken Wraps (with pickles 🥹 – and for two!)
If you make this ranch dressing recipe and love it, a star rating and comment below would be so amazing! Or tag me on Instagram so I can cheer you on! 🙂 If you ever have any questions, feel free to reach out to me via email so I can help out.
xx Sara
Ranch Dressing Recipe (Small Batch, Easy & Ultra Creamy)
Equipment
- 1 Medium Bowl
- 1 whisk
- 1 Spoon
- 1 Mini Food Processor optional: for a very smooth ranch (see notes)
Ingredients
- 3 tbsp. Buttermilk
- 2 tbsp. Mayonnaise best quality
- 2 tbsp. Sour Cream
- 1 tsp. dried Minced Onion
- 1 tsp. dried Parsley Flakes
- 1/2 tsp. dried Chives
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. dried Dill
- 1/4 tsp. Sea Salt
- 1/4 tsp. freshly cracked Black Pepper
Instructions
- Whisk the 3 tbsp. buttermilk, 2 tbsp. mayonnaise, and 2 tbsp. sour cream together in a medium bowl.
- Stir in the dried herbs (1 tsp. dried minced onion, 1 tsp. dried parsley flakes, 1/2 tsp. dried chives, 1/4 tsp. each of onion powder, garlic powder, and dried dill).
- Stir in a pinch each of salt and pepper, taste, and add more of either if preferred. For a thinner dressing, stir in more buttermilk (1 tsp. at a time) until the dressing is the consistency you like.
- Cover and chill for an hour in the refrigerator for the best flavor, or serve immediately!
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
This is BETTER than the ranch I get when I’m out because it’s got a lot of herb flavor and we love that and it’s so much better than the stuff from the store!!!!!! Made it for a side of baked Buffalo wings and won’t ever go back to bottled ranch. Thanks!
Yay! I’m so happy to hear that you liked it, Kellie!! It’s definitely more herb-forward than typical ranch, but I think that makes it taste even better, too!
What brand buttermilk and mayonnaise works best with this recipe?
I’m not picky on buttermilk brand, I usually go for something that is produced regionally. (In the midwest, I find Hiland or AE Dairy at most stores). As for mayonnaise, I always go with Duke’s or Hellmann’s for the best flavor!
I have to watch my sodium intake just wondering the sodium amount I’m this ranch dressing?
Thank you
Hi Gina! I just updated the recipe card to include all of the nutrition facts, including sodium! It isn’t an exact measurement, but is a good reference to hopefully help you out!
Great dipping ranch lots of flavor. For salad dressing ranch version I added more buttermilk and a bit of lemon juice and it was perfect. Thanks.
I’m so glad you enjoyed it, Eli! Thank you!
Made this today for my lunch and WOW! I’m enjoying the heck out of it. I had some on my salad and now am enjoying this with carrots and celery. So easy to make and uses mostly staples you already have on hand! I will fight tooth and nail to anyone that says ‘restaurant ranch’ isn’t a thing and are fine with store bought. Restaurant ranch is definitely a thing and if’s it’s wrong, I don’t want to be right! 🙂
I’m SO glad you like it, Celina!! And I couldn’t agree more – restaurant ranch is DEFINITELY a thing, and totally worth making at home!! 😀
Wow! I’m so picky about a good ranch dressing. Thos is so good! My only complaint is the recipe doesn’t make much. Lol. I’ll definitely be doubling or tripling the recipe next time. Lol.
lol totally valid complaint 😂! I’m so glad you like the recipe!!
Has anyone made this with buttermilk made with milk and vinegar?
Yes I always add a dash of red wine vinegar to my ranch mixes!
I’m planning to make a good amount for meal prep. Would you say this could last a week, secured in a jar? Or at least 5 days? Thank you!
I think it should be fine at five days if it’s secured in a jar! It may separate a little, but just shake it or stir it to bring it back together!
Loved it as posted for a salad dressing! Finally a Ranch dressing from scratch that really works. Was planning to add more minced onion and serve as a dip for a get together this weekend. Thanks for sharing!
I’m so glad you loved it, Monica! The dip idea sounds so perfect, too! Thank you so much for taking the time to comment!
LOVE this!!! Thanks for making a ranch recipe that doesn’t make a gallon of ranch 🤣 this is perfect for my partner and myself!
I’m so glad you love it, Liz! Thank you for taking the time to comment!
Just a larger version would be helpful!
You can just double or triple if if needed! ☺️ There’s a slider bar above the serving size in the recipe card (near the top, where it says ‘2 servings’) … just hover over the ‘2’, wait for the slider bar to pop up, and move it to the quantity you need. The ingredient measurements automatically adjust so you don’t have to do it yourself. Hope this helps!
Thank you for that tip.! This recipe is the best.
You’re very welcome!! I’m so glad you enjoy the recipe!! 🥰
Double it then!!
So, I made this for a lunch, just me and my bestie. She went nuts, she loved it so much! So I whipped up another batch for her to take home. By the end of the week, her mom AND sister are texting for more ranch! I made more and sent over the recipe.
Then my neighbor’s kids came by and had some with my kids and their mom wanted the recipe! Spreading like a wild fire over here!!! 🤤
Tonight, it’s getting mixed in with mashed potatoes and everyone is eagerly waiting!
OH MY GOSHHH Chrstine, this TOTALLY makes my year!! I’m so glad you all enjoy the recipe so much!! I’m immediately making mashed potatoes just to stir this ranch into them now – what an absolutely delicious idea. Thank you for taking the time to leave such an amazing comment, and I’m so glad you’ll keep enjoying this recipe!!
The only thing is how long will it last in the fridge?
Up to four days.
This recipe is phenomenal! Thanks so much for posting this small batch, it was perfect. I tested it right after I mixed it, and even using milk and lemon juice to sub for buttermilk, it tasted great. Cannot even imagine how good it will be once it sets. Very grateful for the taste and the smaller amount it makes.
I’m so glad you love it, Barb!! And so happy that you’re a fan of the small batch recipes, too!
Question. Mayo, sour cream and milk can store in frig longer then 4 days, why when making dressing it only keeps for 4 days
The flavor is best between day one and day four, in my opinion. Any of those ingredients you mentioned could be expiring soon, so my four day suggestion is on the safe side. Homemade ranch dressing can keep in the refrigerator for up to two weeks, but it may separate and the flavors will change a little. And with the small batch ranch dressing, it may not last that long. 🙂
Ooooh myyyyy it turned out so good!!!
Yaaa! I’m so glad you like it, Coco!
Delicious
So glad you liked it, Alex!!
I don’t have dried onions, should I add more onion powder?
That works! Just add an extra 1/4 tsp. if onion powder (1/2 tsp. total) ☺️
Buttermilk, spurge on some real honest-to-goodness buttermilk for this recipe. And for mayo, I used Hellmann’s brand.
Yes! Quality ingredients will totally make a difference, and make this ranch dressing taste the best! Love the tips and so glad you liked the recipe, Sandra!
OMG! I was skeptical, but I’m a believer now. This is a dandy recipe.
SO happy to hear this, Mandi!! Thank you!
This ranch dressing is my FAVORITE. Ive tried a few others from pinterest but this is by far the best. Its great that it makes just enough for me and my partner to use during the week! Thank you for sharing your recipe!
Copied the recipe and yours looks delicious. Love the wrap chicken and bacon recipe. Thanks and nice photos and directions. Well done.
For a gallon of homemade ranch dressing do you have measurements for that?
Hi Wanda! Unfortunately, I don’t have a recipe for a gallon of dressing since I just focus on small batch recipes. But if you look online for a ranch dressing recipe that makes a couple of cups, most recipe websites have recipe cards with a slider bar under the “servings” part that allows you to increase or decrease the serving size as needed. You should be able to start with a larger batch recipe and increase it to a gallon! Because this recipe is designed to just make a small batch, I’m unsure of how it will translate to such a large quantity.
This is the best homemade ranch recipe I’ve ever tried! It reminds me of the wing stop ranch which is some of my favorite restaurant ranch. Even my picky eater daughter loved it!
I’m so glad you both liked it, Mackenzie!!
This is THE best recipe I’ve ever made at home for ranch dressing. Tastes just like the dressing served at a local restaurant. I bought bottle after bottle from the store only to be disappointed. This recipe is fast and easy. I ground the ingredients in my coffee grinder for a smooth texture. Thank you!
I’m so glad you like it, Betsy!! Thank you for trying it! 😍
This is a fantastic base, very tasty. We like things a little on the spicy side and I absolutely love dill. I added extra garlic and dill and then added a few dashes of Cayenne Pepper and a bit of Paprika….gives this just a little zip and so addicting!
Cayenne and paprika sound like such a good add-in!! I’m so glad you like it, and love your adjustments! 😍
PLEASE convert this to regular batch! 🙂
I do small batch recipes, but there’s a slider bar in the recipe card that you can adjust to fit the amount you need! ☺️
I will never buy another bottle of Ranch dressing. This recipe is easy and adjustable.
That’s so awesome to hear!! Thank you!
This is delicious. Thanks for sharing!
You’re so welcome! Thank you for making it!
I made it (the first time in my life I made Ranch from scratch) and it was delicious! My guest kept eating veggies just to have more and more of the Ranch. Thank you!
You’re so welcome, Michal! That totally makes my day! I’m so glad you and your guests enjoyed it!
Great recipe! Thank you!
Thank you for the opportunity to make and enjoy your Restaurant Style Ranch Dressing. It was quick and easy to prepare and very tasty. I’ve just finished making enough to store for a later da.
CeCee
Thank you so much for making it, CeCee! I’m so happy to hear that you like it!
Make this wonderful recipe (doubled) every time the gkids are over. I use full fat everything and fresh herbs from the garden. Flavor is amazing. We will never know what the shelf life is because there is never any leftover. You rock! Thanks.
Excellent recipe
I’m
Seriously delicious! My husband said he thinks this is the beat ranch he has ever had! My 1 year old on the other hand said it was spicy and spit it out so maybe I need to cut back on the pepper, but I have searched and searched the stores for a restaurant style ranch and in my opinion it’s impossible to find until I tried this recipe! This is the taste of restricted style ranch I have been looking for and it’s super easy to make !
Thank you SO much for making it and taking the time to leave such an awesome comment, Destinee!! I’m so glad both you and your husband like it!
Absolutely delicious!!!! Will definitely be making this again in a larger batch.
This is absolutely delicious. Left it chunky. Best ranch I’ve ever made. Just for reference, I doubled the recipe and it yields approx 3/4 cup
I love this recipe! Made it for my daughter and she loved it and now I make it every week. It’s a very easy recipe to follow and it just taste so good, thanks for sharing!
Thank you so much for making it so often! I’m so glad you both enjoy it so much!!
This was fantastic! I like the small portion but also double it ehen necessary. If anyone asks, unflavored, unsweetened Kefir works great also. It is simply a different version of Buttermilk, with a nice tang.
I’m so glad you like it! And thank you for sharing the Kefir tip!!
Along with a dash of lemon juice, try adding a tsp or so of Worcester sauce to the mix.
Worcestershire would definitely change the flavor completely – but I always support customizing recipes to fit your taste!
So easy to make and delicious. Adding the pickle juice makes it even better.
LOVE that pickle juice move!! Thank you so much for making this!
I made this with whole milk and lemon juice and it is the best ranch I’ve ever had. Thanks for sharing.
Thank you so much for making it! I’m so glad you enjoyed it!
Do you happen to have this recipe but for a Large batch recipe?
Hi Peggy! I just do small batch stuff, but you can easily adjust the servings amount for this recipe! If you hit the “Jump to Recipe” button at the top of the post, it’ll take you down to a recipe card. You’ll see the “Servings: 5 Tablespoons” where all the information is kind of listed out near the top of the recipe card. Just hover or click on that “5”, and a little slider bar will show up. Slide the bar up to increase the amount of tablespoons/servings, and the ingredient amounts will automatically adjust for you to make a larger batch!
Great! Thank you! I didn’t have quite enough sour cream when I doubled the recipe, but a Tbsp of Greek yogurt was just fine…
So glad you liked it, Kat! Thank you for making it – and for taking the time to comment!
Thank you. Was going to ask if I could sub Greek yogurt for sour cream 👏😁
Absolutely delicious! I cook, mostly all fresh so I searched for different ranch recipes. I tried this one tonight (doubled the recipe), I was hesitant about 6 TBSP buttermilk because we prefer thicker dressing. I started with 3 TBSP but ended up with he full 6 TBSP. It was perfect! I did use real buttermilk so I assume that made a difference as opposed to the powdered kind I usually use. Perfect recipe! Thank you!
Thank YOU so much for making it, and for taking the time to come back and leave such a wonderful comment! I’m so glad you liked it!!
1. Tablespoon of fresh herbs. 2. Throw in a small pinch of sugar.
How long does this recipe stay good in the fridge for?
Up to four days! If it separates a little, just stir it before using!
Absolutely delicious and better than any other ranch I’ve tried
LOVE to hear that! Thank you so much for making it, Andrea!
I just made this dressing and it is the most amazing flavorful ranch dressing I’ve ever made. I will definitely be making more!!!!
Yaaa I LOVE to hear that, Cindy!! Thank you so much for making it!!
The ABSOLUTE BEST ranch dressing I have ever tasted! The consistency is perfect, the flavors are spot on! Nothing needs to be tweaked! I make this recipe at least once a month but I triple the amount. It’s even better the next day!
Agh! You totally made my week, Stephanie!! Thank you SO much for making this ranch, and for coming back to leave such a wonderful comment!! I’m so glad you enjoyed the recipe! 🧡 (and totally agreed that the flavor gets better the next day! 😍)