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A hand pouring homemade ranch dressing onto a green salad in a brown wooden bowl.

Homemade Ranch Dressing

Course: Salad Dressing
Cuisine: American
Keyword: homemade ranch dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 140kcal
Homemade Ranch is so fresh and so delicious and the difference between it and the bottled stuff is night and day. Perfect for a salad or as a dip.
Print Recipe


  • Jar (or container) with a tight-fitting lid


  • ¾ cup buttermilk
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tbsp chives finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh dill finely chopped
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ¼ tsp Kosher salt
  • ¼ tsp black pepper freshly ground


  • Add all ingredients to a medium-sized bowl and whisk until completely combined.
  • Transfer to a jar (or container) and cover. Chill in the refrigerator for at least one hour.



Fresh herbs are amazing in this recipe, but in a pinch, you can certainly go with dried.  For chives and parsley substitute 1 tsp of dried and 1/2 tsp dill. 
The buttermilk can be substituted with 1/2 cup plain yogurt combined with 1/2 cup milk and 1 tsp of white vinegar.  
If you prefer a thinner dressing, then add additional buttermilk to reach the desired consistency.  The dressing will thicken somewhat as it chills in the fridge.  We like to let the dressing sit out at room temp for about an hour before serving.
The dressing will keep for up to 10 days in a jar with a lid in the fridge.   It freezes just fine for up to 2 months. 


Calories: 140kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 190mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg