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Ranch Dressing Recipe

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 1/4 cup 1x
  • Category: salad dressing
  • Method: whisked
  • Cuisine: american
  • Diet: Vegetarian


How to make creamy Ranch Dressing from scratch loaded up with fresh dill- this easy recipe is creamy, tangy, peppery, and full of flavor! Vegan-Adaptable, see notes!


Units Scale
  • 1/3 cup mayo
  • 1/3 cup buttermilk
  • 1/3 cup sour cream- I like Nancy’s probiotic Sour cream
  • 12 garlic cloves, finely minced (use a garlic press)
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons tarragon
  • 1 tablespoon flat-leaf parsley, chopped or sub chives
  • 1/2 teaspoons salt, more to taste
  • 1 teaspoon fresh cracked peppercorns
  • 1 tablespoon lemon juice, more to tase
  • 1 teaspoon white or Apple Cider vinegar


  1. Whisk the mayo, buttermilk, and sour cream in a medium bowl until smooth.
  2. Stir in the remaining ingredients- garlic, herbs, salt, peppercorns,  lemon juice, and vinegar.
  3. Taste- you want this slightly salty and tangy- so adjust salt and lemon juice to bump up the flavor.
  4. Place in a sealed jar the fridge- and chill. You want this cold!


Ranch Dressing recipe will keep up to 5 days in the fridge.

Serve Ranch Dressing with this Little Gem Salad, Rainbow Salad, or any crisp/sturdy salad green like romaine, little gems, head lettuce (make a wedge), etc.  OR serve as a dip (I’d use less buttermilk and more sour cream so it’s thicker) with farmers’ market veggies!

Vegan option: Make this CREAMY VEGAN RANCH and add 1/2 cup dill and 2 tablespoons tarragon.


  • Serving Size: 2 tablespoons
  • Calories: 90
  • Sugar: 0.9 g
  • Sodium: 218 mg
  • Fat: 9.1 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 1.6 g
  • Fiber: 0.1 g
  • Protein: 0.8 g
  • Cholesterol: 10.6 mg