Homemade Ranch Dressing

Creamy and incredibly flavorful, this homemade ranch dressing is perfect with raw or steamed veggies and salads.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 92kcal

½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper freshly ground
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried chives
1 teaspoon dried dill
1 teaspoon dried parsley

In a medium bowl, combine the mayonnaise, sour cream, buttermilk, kosher salt, black pepper, garlic powder, onion powder, dried chives, dried dill, and dried parsley.
½ cup mayonnaise, ½ cup sour cream, ½ cup buttermilk, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried chives, 1 teaspoon dried dill, 1 teaspoon dried parsley
Whisk with a hand whisk until smooth.
Serve immediately, or cover and refrigerate the dressing for an hour to allow the flavors to meld.

Seasonings, especially salt, are guidelines. Adjust to taste.
This dressing is excellent right after you've mixed it, so you can definitely serve it right away. But if you let it rest in the fridge, covered, for an hour or so, allowing the flavors to meld, it gets even better. Just remember to give it another whisk before using it.
You can make this dressing with fresh herbs instead of dried ones. You can use fresh parsley, chives, dill, and minced garlic. If opting for fresh herbs, mince them finely and use a tablespoon of each.
The dressing as made here is quite thick, so if you'd like it thinner for a salad, add a bit more buttermilk - start with two extra tablespoons.
You can store this dressing in an airtight container in the fridge for up to a week. Stir it each time you use it, and add a little more buttermilk if it becomes too thick. I don't recommend freezing this dressing.