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Homemade Ranch Dressing

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posted: 02/04/20

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This post may contain affiliate links. Please read my disclosure policy

Homemade Ranch Dressing comes together with easy ingredients and is way better than anything you can buy in the store.

small wooden spoon lifting out of a mason jar of ranch dressing

Do you ever think about how you are your own worst critic? That has been something I’ve been thinking about for a while. But it became very apparent the other day when I was making my Buffalo Chicken Salad.

I was working on perfecting a ranch dressing to go with it (because buffalo and ranch go together like peanut butter and jelly). I tasted what I had and made a face. Nathan tasted it and looked at me and said:

“You are crazy. That is amazing.”

I made just a few more tweaks and pulled out a store bought version for a side by side comparison. Nathan tried both and declared that he would never eat the store bought one, but would totally eat this recipe.

Maybe we should all just trust ourselves more.

overhead of a bowl of ranch dressing ingredients with fresh dill next to it and a small whisk

Ranch Dressing Ingredients

Except for the fresh dill, all of these ingredients are always in my fridge and pantry. As with all of my recipes, scroll to the bottom of the post to get all the measurements and a printable recipe.

  • Skim Milk: In general, when it comes to milk, you can always go up in fat content, but not down. Since we are using skim here, you can feel free to use whatever milk you have on hand.
  • Low Fat Mayonnaise: I love using low fat mayo in my recipes because it cuts calories without sacrificing flavor.
  • Low Fat Sour Cream: The same goes for low fat sour cream. It’s just a lower fat content milk being used to make it.
  • Lemon juice: Normally ranch starts with buttermilk. We are using milk and lemon juice as a replacement since not everyone keeps buttermilk on hand.
  • Fresh Dill: You definitely can use dried dill in this recipe instead of fresh. I just love the look at taste of fresh.
  • Dried Parsley
  • Dried Chives
  • Garlic Powder
  • Onion Powder
  • Salt
  • Black Pepper
side view of a garden salad topped with ranch dressing

Nutritional Information

As mentioned above, I went with skim milk, low fat mayonnaise, and low fat sour cream. I don’t happen to notice a difference in taste and I love the calories we cut.

This ranch dressing recipe comes to 53 calories for 2 tablespoons. Not bad for topping a healthy salad!

Additionally, this is a great salad dressing recipe if you are following a Keto or low carb diet, as there is no sugar in it.

small mason jar of homemade ranch dressing on a cutting board next to fresh dill with tomatoes in the background

How to Make Ranch Dressing

This salad dressing recipe is really simple, just as all are.

Whisk all of the ingredients together and then give it a taste.

  • You may decide you want a little more milk to make it thinner.
  • You may also decide you need a little more salt and pepper.

Storing Ranch Dressing

This recipe will keep well in the refrigerator for up to 1 week. Generally speaking vinaigrette salad dressings last quite a bit longer, but because of the dairy and fresh herbs in this one, we are going to err on the safe side.

If this recipe seems like more ranch dressing than you can have in a week, I encourage you to just try a little harder. Kidding! This recipe can easily be cut in half.

overhead view of a salad on a plate on a cutting board topped with ranch dressing recipe

Great Ways to Use Ranch

I have so many recipes that have a ranch component to them. This would be great in all of these or just on salad:

If you make this amazing homemade ranch dressing or any of my other recipes, please leave me a comment and let me know what you think. I love hearing from you!

small wooden spoon lifting out of a mason jar of ranch dressing
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Ranch Dressing Recipe

Serves: 18 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
Homemade Ranch Dressing comes together with easy ingredients and is way better than anything you can buy in the store.

Ingredients

  • 1 cup milk I used skim
  • 1 cup mayonnaise I used reduced fat
  • 1/2 cup sour cream I used reduced fat
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh dill (or 1 teaspoon dried)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried chives (or 2 teaspoons fresh)
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Whisk together all of the ingredients.
  • If you would like a thinner dressing, add a little more milk, about 1 tablespoon at a time.
  • Enjoy right away on your salads or store in air tight container in the refrigerator for up to 1 week.

Notes

Please note that this make a little more than 2 cups worth of dressing. It keeps in the refrigerator for 1 week. If you don’t think you will use that much in that amount of time, this recipe easily cuts in half.
Serving: 2tablespoons Calories: 53kcal (3%) Carbohydrates: 2g (1%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Cholesterol: 3mg (1%) Sodium: 251mg (11%) Potassium: 41mg (1%) Sugar: 1g (1%) Vitamin A: 1IU Calcium: 18mg (2%)
Author: Lisa Longley
Course: Condiment
Cuisine: American
small wooden spoon lifting out of a mason jar of ranch dressing

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Ranch Dressing Recipe

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Dawn says

    Hi, I am definitely going to try your recipe as we do like ranch dressing as a dip for veggies. My husband really likes blue cheese dressing, too. I searched your site for a recipe for that but couldn’t find one. Any suggestions? Thank you!

    • Lisa Longley says

      I don’t! But I will add it to the list, Dawn. Are you subscribed to my emails? If yes, then when it goes live you will see it in your in box.

  2. ColleenB.-Tx. says

    This looks Wonderful. Thank You
    Can’t wait to make it myself. Anything that is homemade is much better than store bought.

  3. Carolyn Stovall says

    I’d like to use buttermilk in this recipe. What adjustments should I make?

    • Lisa Longley says

      I haven’t tried it with buttermilk, so this is my best guess. I would use 1 cup of buttermilk and take out the milk and lemon juice.

  4. Marlene Townsend says

    I am not really fond of dill in ranch dressing (yes I like dill pickles). Any suggestions for a replacement?

    • Lisa Longley says

      Marlene, just skip it. You could try replacing it with more chives or parsley if you want to experiment. It won’t be the same without the dill, but I think it will still be good.

  5. ROSEMARY Wyatt says

    I am on a low sodium diet can I leave the salt out?

    • Lisa Longley says

      Absolutely. You will likely find that your taste is so adjusted to low/no salt, that you don’t miss it. Though if you have others in your home who aren’t on a low sodium diet, they might find this lacking something.

  6. Patricia says

    I just read a comment from one of your viewers–My family LOVES blue cheese everything!! I would love to see a recipe for Blue Cheese dressing :)

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