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This quick and easy homemade ranch dressing recipe is made without buttermilk yet has that signature tangy flavor! It tastes so much better than the store-bought kind.
Try my Chipotle Ranch Dressing or 10-minute Easy Caesar Salad Dressing next.
Why you’ll love it
This 10-minute ranch dressing recipe requires no fancy equipment or ingredients, and you probably already have what you need in your fridge and pantry! There’s no reason to run out and buy buttermilk. You’ll agree that the tastiest ranch dressing simply doesn’t need it.
One lovely reader said it’s “the very best I have found!!” and another reader “almost can’t believe how delicious this is!” You can also feel good knowing exactly what goes into this easy ranch dressing. Fresh herbs, garlic, and a touch of lemon juice make it shine.
What you’ll need
- Mayonnaise and sour cream – the creamy, tangy base
- Fresh parsley and chives – these herbs add a pop of contrast and freshness
- Dried dill – I always keep it in my pantry, and it’s a staple in ranch dressing. The quantity I use is pretty mellow/not overpowering.
- Garlic – more savory goodness
- Worcestershire sauce – this all-purpose condiment adds another layer of rich, deep flavor. It’s a special ingredient to set my ranch dressing apart!
- Lemon juice – for a hint of acidity, balance, and brightness
Helpful tips
- Yes, it has that classic tangy ranch taste even with no buttermilk! The sour cream, Worcestershire sauce, and fresh lemon juice combine to give it robust flavor.
- I developed this buttermilk-free ranch dressing because buttermilk is generally sold in larger quantities. You’d only ever need a little bit for dressing, and I got tired of discarding so much.
How to make ranch dressing
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add all the dressing ingredients to a jar, and shake thoroughly. Whisk in a small bowl instead if desired. Give it a taste, and adjust accordingly (e.g., more salt & pepper). Chill in the fridge if you wish, or serve right away.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use a mason jar or yogurt jar to shake up this dressing and store it easily.
- Garlic is effortless to mince with a garlic press, and store the rest of your lemon in this lemon saver to keep it fresh for longer.
- If you’re making a salad, I love this salad spinner.
Substitutions and variations
- Like any homemade dressing, I recommend playing with the quantities and proportions to suit your individual tastes!
- If you have fresh dill from the garden or it looks nice at the store, feel free to used that instead of dried dill.
- You can use Greek yogurt in place of the sour cream, but it’s not my first preference for this one since the consistency can be a little thinner.
What to serve with ranch dressing
- This dressing is really versatile! Use it in a big green salad, my Chicken Ranch Pasta Salad, or as a dip for veggies.
- I also enjoy it as a pizza dip. Try it with my irresistible Pepperoni French Bread Pizza.
- It’s great in wraps, tacos, or as a sandwich spread as well. Drizzle it on my Crockpot Ranch Chicken Tacos. You can even put it on a Easy Baked Potato!
Leftovers and storage
- Store leftovers of this creamy ranch dressing in a tightly closed container in the fridge for up to a week. The fresh herbs will be at their best within a few days, though.
- As with most salad dressings, I don’t recommend freezing this one.
More easy salad dressing recipes
If you made this ranch salad dressing from scratch, please leave a star rating and review below! You can also tag me on Instagram to showcase your beautiful salads.
Homemade Ranch Dressing
Ingredients
- 1 cup mayo
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh parsley chopped finely
- 1-2 cloves garlic minced
- 1/4 teaspoon dried dill
- 1 tablespoon chopped fresh chives (or 1/2 tablespoon dried chives)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Salt & pepper to taste
Instructions
- Add all ingredients to a jar and shake vigorously. Alternatively, whisk them together in a small bowl.
- This dressing can be used immediately or you can refrigerate it for a few hours for it to have a thicker consistency.
Notes
- This makes enough dressing for a few large salads (it makes about 1.5 cups).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We whipped this up tonight, and it’s def a keeper 😝. I used dried chives and dill and added some dried minced onion…next time we’ll try fresh herbs. Absolutely delicious!!! Thx so much for sharing.
Yay!! You’re very welcome!
Hands down best ranch dressing home version!!! I just used fresh dill instead of dried and scallions instead of chives, It’s what I had on hand. Especially I like the creaminess of the mayo and not sour tart from the yogurt. Lemon touch finish it off!
Aww thank you so much, Barbara!
Love all of your recipes. I just ordered your cookbook. I can’t wait to get it and try more of your delicious recipes.
Aww thank you so much!!! I hope you love it!! 😀 XO
I think the taste is pretty good, but it turns out really thick. May be my error. If you add just a bit of water or regular milk, it might help. (I still ate it all up.)
Yep you can easily thin it out w. water or milk.
Any rec for a mayo alternative? My daughter is allergic to egg.
Maybe a vegan mayo?