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This homemade ranch dressing recipe is fast, easy to make, healthy, and tastes so much better than the store-bought variety. This recipe is made without buttermilk, so you don’t have to worry about what to do with the rest!

You’ll also enjoy my this Creamy Pesto Dressing.

glass jar with homemade ranch dressing and a spoon with dressing on it

This post was originally published on December 14, 2015. I have updated the post with new photos, more clearly written directions, and more tips/suggestions. 

I was never a big ranch dressing person. As far as creamy dressings go, Caesar is my #1. Ranch could never compete. This ranch recipe does. It’s the best ranch dressing I’ve ever had.

How to make homemade ranch dressing

Making ranch dressing is easy. Most homemade ranch recipes contain sour cream and mayo as a base. I also added:

  • Fresh parsley
  • Fresh chives
  • Dried dill
  • Worcestershire sauce
  • Lemon juice
  • Garlic
  • Fresh cracked pepper

Add everything to a jar, give it a shake, and you’ve got a fast and tasty ranch dressing that’s so much better than the bottled variety.

Let it sit in the fridge for a while and you’ll have a great ranch dip.

Want to swap the sour cream for Greek yogurt? No problem, that will work too and save you some calories in this no buttermilk ranch dressing.

Do you need buttermilk to make ranch dressing?

No. Some homemade ranch dressings do contain buttermilk, but I decided against using the buttermilk since I had no plans on what to do with the rest, and throwing it out would be a waste.

I wanted to see if I could come up with a ranch dressing without buttermilk that didn’t seem like it was missing something, and I definitely like the results!

mason jar of easy homemade ranch dressing with a bowl of lemons in the background

I decided to use both fresh lemon juice and sour cream to get that tangy taste that ranch dressing needs. I used lemon juice because it adds freshness to the dressing and isn’t quite as harsh as vinegar.

Worcestershire sauce also adds a bit of saltiness and that extra je ne sais quoi that I was looking for (probably due to the anchovies in it). Chefs put anchovies into all sorts of dishes to kick up the taste, and clearly, traces of anchovies work well in ranch dressing.

It took me a while to land on the herb combination I wanted. I prefer fresh parsley to the dried kind any day. Dried chives work fine for this dressing, but I also prefer using fresh.

Garlic is a must since this is my recipe after all. 😛 I used one large clove. I used dried dill as it’s easier to handle than fresh, and I also didn’t want the dill taste to be overpowering, and I find dried dill is quite mellow. A bit of salt and a generous amount of pepper add the finishing touches to this creamy ranch dressing.

You may also like my chipotle lime ranch dressing if you love homemade dressings and want something with a little kick!

healthy ranch dressing inside a mason jar with lid with a bowl of lemons behind

Have you ever made ranch salad dressing from scratch? You should definitely give it a try!

Let me know in the comments below if you have any questions/comments about this easy ranch dressing recipe.

This homemade ranch dressing recipe is fast, easy to make, healthy, and tastes so much better than the store-bought variety. This recipe is made without buttermilk, so you don't have to worry about what to do with the rest!
4.66 from 46 votes

Homemade Ranch Dressing

An amazing easy homemade ranch salad dressing without buttermilk.
Prep: 7 minutes
Total: 7 minutes
Servings: 16

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 fresh chives chopped (or 1/2 tablespoon dried chives)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • Salt & pepper to taste

Instructions 

  • Prep ingredients. 
  • Add all ingredients to a jar and shake vigorously. Alternatively, whisk them together in a small bowl. 
  • Dressing can be used immediately or you can refrigerate it for a few hours for it to have a thicker consistency. Enjoy on salads, as a dip, or as a spread on wraps/sandwiches. Keep refrigerated and use within a few days to be safe.

Notes

  • This makes enough dressing for a few large salads (it makes about 1.5 cups).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 110kcal, Carbohydrates: 1g, Protein: 1g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 99mg, Potassium: 16mg, Sugar: 1g, Vitamin A: 83IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.66 from 46 votes (6 ratings without comment)

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140 Comments

  1. Marjan says:

    4 stars
    How about the butter milk flavor in it?! I think that’s the caracteritic of the Ranch dressing verses Ceaser dressing! And also what brand of mayo do you suggest dear Natasha? Tnx

    1. Natasha says:

      Hi! Well, it tastes like ranch to me and everyone I’ve made it for haha. The sour cream gives it a nice tanginess. It doesn’t taste like Caesar (and I make a lot of homemade Caesar dressing). I use Hellman’s mayo. 🙂

  2. Pete says:

    Hey if you wanted to use Buttermilk you could use the rest of the butter milk, add Parmesan cheese and chicken breast to the processor and make very nice nuggets to go with the ranch.

    1. Natasha says:

      Yes!

  3. Mrs S says:

    What mayo do you use? I ask because I have never tempted to make dressing from scratch. I have 3 different mayos in my fridge. I do believe it does make a difference to what you are eating it with. Ive started doing more from scrstch since my back surgery and Im really loving it! Ive stumbled upon your recipes and Ive already got several I will attempt this weekend.
    Thanks again,
    Mrs S

    1. Natasha says:

      Hi Mrs. S! I use Hellman’s! ❤️ So glad you like the look of the recipes.

  4. Og says:

    5 stars
    Anything instead of dill???

    1. Natasha says:

      You could leave it out. Or sub with your fav herb. 😊

  5. Vera says:

    4 stars
    I prefer to make my own Ranch Dressing because many bottled versions contain MSG. This is good, but I did add buttermilk because I love the flavor it adds to ranch dressing – (I cut down the amount of mayo to compensate).

    FYI: You can freeze buttermilk if you have leftovers that you don’t know what to do with. Use buttermilk to make pancakes, marinade for fried chicken, cornbread and a whole lot more.

    1. Natasha says:

      Thanks for the tip, Vera! 🙂

  6. sheena mackenzie says:

    Being British I have never had Ranch Dressing. Made this today, and will definitely make again what a fantastic taste!

    1. Natasha says:

      Oh that’s so great to hear! Pleased you enjoyed it. 🙂

  7. Leslie Gonzales says:

    Hi. How long is the shelf life of our ranch dressing? Thanks

    1. Natasha says:

      Hi! I wouldn’t keep it any longer than a week. I usually err on the side of caution and use it up before then. Hope you enjoy it!

  8. Michele @ Bacon Fatte says:

    5 stars
    I’ll definitely be keeping this dressing on-hand for my salads this summer… Sounds delish!!

    1. Natasha says:

      Thank you!! I hope you enjoy it. ❤️

  9. Lindsay Cotter says:

    This homemade ranch dressing sounds perfect! So easy to make at home… no need for store-bought with all those extra add-ins!

    1. Natasha says:

      Exactly! Thanks, Lindsay! 🙂

  10. Jennifer Farley says:

    So easy! I am definitely going to make this to have on hand for lunchtime salads.

    1. Natasha says:

      Thanks, Jennifer! Hope you like it! 🙂