Name: Best Ranch You’ll Ever Taste – And It’s Homemade
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 to 3/4 cup buttermilk (adjust for desired consistency); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried dill; 1/2 tsp dried parsley; 1/2 tsp dried chives; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp fresh lemon juice or white vinegar

There’s nothing quite like a creamy, flavorful ranch dressing made from scratch. This homemade ranch is rich, tangy, and packed with herbs, delivering a bold punch that bottled versions just can’t match. Whether I’m dipping veggies, drizzling it over a salad, or spooning it onto wings, this ranch is my go-to. It’s incredibly easy to make and tastes a hundred times better than anything I’ve found in stores. Best Ranch You’ll Ever Taste – And It’s Homemade

Why You’ll Love This Recipe

I love how fresh and balanced this homemade ranch is. It’s perfectly creamy, just the right amount of tangy, and full of herbaceous flavor. The best part? I can tweak it to my taste—make it thinner for a dressing, or thicker for a dip. It comes together in just minutes and keeps well in the fridge, so I always have some on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mayonnaise
Sour cream
Buttermilk (or regular milk with a squeeze of lemon juice if I need a substitute)
Garlic powder
Onion powder
Dried dill
Dried parsley
Dried chives
Salt
Black pepper
Fresh lemon juice or white vinegar (for a bit of acidity)

Directions

In a medium bowl, I whisk together the mayonnaise and sour cream until smooth.
I gradually stir in the buttermilk to reach my desired consistency.
I add in all the seasonings—garlic powder, onion powder, dill, parsley, chives, salt, and pepper.
I mix everything until well combined, then add a splash of lemon juice or vinegar for a little brightness.
I let it sit in the fridge for at least 30 minutes before serving, so the flavors really come together.

Servings and timing

This recipe makes about 1.5 to 2 cups of ranch, which is enough for roughly 8 servings. It takes me about 10 minutes to mix everything up, and I like to chill it for 30 minutes to enhance the flavor.

Variations

Sometimes I like to change it up:

Add a touch of smoked paprika or cayenne for a kick.
Use Greek yogurt instead of sour cream for a lighter version.
Stir in some finely grated Parmesan for a cheesy twist.
Add chopped fresh herbs when I want an extra burst of garden-fresh flavor.

Storage/Reheating

I store my ranch in an airtight container or mason jar in the fridge. It stays fresh for up to a week. I always give it a good stir before using, especially if it’s been sitting a few days. No reheating needed—it’s ready straight from the fridge.

FAQs

How long does homemade ranch last in the fridge?

It usually lasts about 5 to 7 days when I store it in an airtight container.

Can I freeze homemade ranch?

I don’t recommend freezing it—dairy-based dressings like this tend to separate and get watery when thawed.

What if I don’t have buttermilk?

I mix a cup of regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes—it works great.

Can I make this ranch vegan?

Yes! I use vegan mayo, plant-based sour cream, and unsweetened almond milk with a splash of lemon juice for a dairy-free version.

Is this ranch good as a dip?

Absolutely. I just use less buttermilk to keep it thick, and it’s perfect for veggies, chips, and wings.

Conclusion

This homemade ranch is creamy, zesty, and packed with flavor—it’s truly the best I’ve ever tasted. It comes together quickly, uses simple pantry ingredients, and beats store-bought dressing every time. Whether I’m dressing a salad or dunking a slice of pizza, I keep this ranch close—it never disappoints.