Homemade Ranch Dressing with Fresh Herbs

Homemade ranch dressing in glass jar with fresh herbs on wooden serving board.

4.88 from 8 votes

Homemade Ranch Dressing with Fresh Herbs

This easy Homemade Ranch Dressing recipe is made from scratch with buttermilk and fresh herbs. It's perfect for salads, wings, or as a dip!

Prep Time10

Chilling Time:2

Total Time2 10

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: homemade ranch dressing, how to make ranch dressing, gluten free ranch dressing

Servings:

Calories: 46kcal

Author: Christine Rooney

Ingredients

½ cup mayo
½ cup sour cream full fat
½ cup buttermilk
1 tsp. white wine vinegar or distilled white vinegar
1 tsp. lemon juice
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. kosher salt
2 Tbsp. fresh dill
2 Tbsp. fresh parsley
2 Tbsp. fresh chives

US Customary - Metric

Instructions

Combine ½ cup mayo, ½ cup sour cream, and ½ cup buttermilk in small bowl. Stir until completely combined using a fork or small whisk.
Mince 2 Tbsp. fresh dill, 2 Tbsp. fresh parsley, and 2 Tbsp. fresh chives.
Add 1 tsp. white wine vinegar (or distilled white vinegar), 1 tsp. lemon juice, ½ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. kosher salt to the bowl. Stir until completely combined.
Add the fresh minced herbs to the bowl and stir until completely combined.
To Serve: It's best to allow the dressing to sit for at least 2 hours, but ideally for 4-6 hours in the refrigerator to allow the flavors to develop.
You can serve it right away, but the flavor won't be quite as robust.

Video

Notes

Dried herbs may be substituted for fresh herbs. Simply substitute with 1 Tbsp. each of dried dill, parsley, and chives for fresh if desired.

If you like a thicker, creamier dressing use ¼ cup of buttermilk instead of ½ cup. If you like a thinner dressing add a bit more buttermilk to thin it out.

It may be stored in the refrigerator for 3-4 days in an airtight container.

Nutrition