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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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Just tried your ranch recipe and it’s one of the best recipes I’ve tried. Definitely going to try it again.
I’m thrilled to hear that, MaryJo!
Ran out of store bought ranch. My teen was very disappointed. So I just made your Ranch recipe and my teen LOVES it ! Goes great with his leftover breaded pork chops. So much healthier too. Thank you !!!!!!!!!!
That’s so nice to hear, Sophie!! 😀 Thanks for letting me know!
I made a few tweaks and it turned out amazing, I added 1 more clove of garlic and a teaspoon of pickle juice to add a bit more tang and added the regular amount of dried dill and added the same amount of fresh dill
By far the best ranch I’ve ever had.
Wonderful!
Looking forward to try your rtecipes
Enjoy!! 🙂
This is so delicious I can’t never go back to store bought ranch ever again.
Wonderful!
Can I use all Greek dressing as I don’t use mayo because of the egg’s
Hi! I’m not sure how that would turn out I don’t think I’ve used that before.
An easy 5 star recipe! Yum!
Thank you!
How long will this last in the fridge?
A few days for sure.
I have made both the ranch dressing and the Caesar dressing and they are so good! My favorite thing is, I can have great tasting, healthy dressing in no time! I did add some anchovies to the Caesar dressing, but other than that I made no changes. Thank you!
You’re very welcome, Jami!! 😀 Thank you!
Made this dressing for my hubby and we both love it! He wants me to keep making it! What’s the best ingredient to add or increase to make the dressing less thick?
That’s great!! You could add a little bit of water if you don’t want to change the flavor balance too much. Otherwise, maybe some more lemon juice.
I added a bit of skim milk. Didn’t change the flavor.