Homemade Ranch Dressing: This dressing is so incredibly easy and quick (10 minutes!), you’ll NEVER go back bottled ranch dressing again!

Homemade Ranch Dressing

It may seem like such a benign thing to be so excited about a ranch dressing recipe but I totally am! I’m not afraid to admit it. 

Like most of us Americans, I was brought up eating bottled salad dressing. It’s just one of those convenience foods that we can’t seem to live without. Just like bottled ketchup and canned beans.

Buffalo Chicken Pizza1

But did you realize that it will take you less time to make this dressing than it will to pick out a dressing from the massive variety the grocery stores offer these days? It’s true!

And it’s so good, my toddler dips everything into it when we serve it with dinner! She very seriously asks for more “ranch dressin” when she sees she’s out of it too.

Homemade Ranch Dressing Ingredients

  • mayonnaise (plain Greek yogurt works too!)
  • sour cream
  • olive oil
  • lemon juice
  • liquid buttermilk
  • fresh chives or scallions
  • fresh parsley
  • fresh garlic
  • salt and pepper

Pizza BitesHow to Make Ranch Dressing

For this ranch dressing recipe, gather up the ingredients before you get to work.

And let me tell you this: making ranch dressing is just as easy as throwing those ingredients (most of which you likely already have on hand) into a food processor and whirring them all up.

And that’s exactly what you’ll do! Could this recipe BE any easier?!

BBQ Ranch Dip

How Long Does Homemade Ranch Last For?

The refrigerator shelf life for this homemade ranch is about 2 to 3 weeks. So, it keeps really well for all of your salad and snacking needs.

Recipes that Use This Ranch Dressing

This is the ranch dressing recipe we use for our buffalo chicken pizza, these buffalo chicken meatballs, and my very favorite buffalo chicken egg rolls.

We make it for dipping some pizza bites, all kinds of raw veggies, pretzels and chips, on sandwiches and of course on salads. Pretty versatile and WAY easy, right?

Taco Pasta Salad: With a creamy taco ranch dressing, this no-mayo pasta salad is an easy vegetarian meal that is the perfect marriage of tacos and pasta! #tacopastasalad #easy #vegetarian #tacoranchdressing #pastasalad

Well, I’ve even transformed this recipe into other flavors of ranch dressing, too! Chipotle ranch dressing anyone? How about avocado ranch dressing?

And what happens when you add taco seasoning to ranch dressing? Taco ranch for taco pasta salad, friends! Does it even get better than that?!

Maybe it could though, right? What about adding BBQ seasoning to this ranch? You get this amazing BBQ ranch dip for chips and veggies! It’s so so good!

Homemade Ranch Dressing Recipe

A simple addition of new ingredients to this ranch dressing makes for a completely new experience!

Homemade Ranch Dressing

Ranch Dressing Recipe

Yield: about 1 ½ cups
Prep Time: 10 minutes
Total Time: 10 minutes

Homemade ranch dressing is a staple recipe every cook needs. It's so incredibly easy and quick to make (it will take you only 10 minutes!), you'll NEVER go back bottled ranch dressing again! Use it on salads or for dipping pizza, buffalo chicken, vegetables, chicken wings, and anything else you deem ranch-worthy.


  • ¾ cup mayonnaise (I use light mayo) or plain Greek yogurt
  • ¾ cup sour cream (I use light sour cream)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ¼ to 1 cup buttermilk
  • 1 small bunch of chives or 2 scallions, roughly chopped
  • Small handful of parsley
  • 1 small clove garlic
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper


  1. Place all ingredients along with just ¼ cup of buttermilk in a blender and blend for 10 seconds.
  2. Check the consistency and blend in additional buttermilk as needed. Add more buttermilk for dressings and less buttermilk for dipping or pizza “sauce."

Storage: Stored in an air-tight jar in the fridge, leftovers will keep 2 to 3 weeks.


adapted from Confections of a Foodie Bride and The Gourmet Cookbook, 2004

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Leave a Comment

  • January 13, 2011 at 10:32 AM

    We haven’t gone back to bottled since!

  • January 13, 2011 at 10:39 AM

    This is one condiment that we use faithfully. I am going to try this. Thanks for sharing.

  • January 13, 2011 at 10:59 AM

    I never made homemade ranch dressing. I really love its creamy texture. On pizza must taste really good. I bookmark the recipe. Thanks for sharing!

  • January 13, 2011 at 12:16 PM

    I’m going to admit it…I’m addicted to ranch dressing. But NO bottled ranch dressing tastes good to me. I sometimes use the Hidden Valley packets with the mayo/buttermilk mixture which does the trick. You recipe looks spot on. Can’t wait to try it!

  • January 13, 2011 at 2:26 PM

    Great looking recipe! Your photo captures it perfectly, I think.

  • January 13, 2011 at 3:16 PM

    I’ve been working on lowering my sugar and carb intake and I’ve found that a lot of store-bought vinaigrettes are full of sugar. This homemade ranch dressing is a great alternative. Thanks for sharing!

  • January 13, 2011 at 4:46 PM

    This looks terrific! I’m keeping this in mind for the summer when I’m sure we’ll be eating plenty of salads.

  • January 13, 2011 at 8:27 PM

    Um, why isn’t “ranch dressing” called “American dressing???” 😀

    • olivia
      July 27, 2012 at 8:21 PM

      Why should it be called AMERICAN? Ranch isn’t a country… Ranch stands for home on the range, farming, fresh, open land, etc. Ranch style homes originated in the United States of America. Ranch is a perfect name for a perfect home style salad dressing! RANCH IS AMERICAN:)~

      • Jackie
        January 3, 2013 at 10:43 PM

        You have totally missed the point! She said American b/c nearly everyone loves ranch. geez!

  • January 15, 2011 at 11:23 AM

    I don’t usually pick ranch dressing but this post and the recipe totally makes me want to make ranch dressing right this second!

  • January 17, 2011 at 3:56 AM

    Just found your blog and am totally making this!

  • kerry
    July 22, 2011 at 3:03 PM

    This looks wonderful! Do you know if this is safe to can?

    • smellslikehome
      July 22, 2011 at 3:11 PM

      Kerry: I can’t say that it is because I don’t know. I store most sauces and dressings I make in canning jars in the fridge and I didn’t can this recipe. I would check the Ball canning website to see the recommended process for foods like this one.

    • November 7, 2011 at 1:44 PM

      This is not safe to can, as it includes buttermilk and sour cream.

  • July 25, 2011 at 6:19 PM

    I just made this, and even without being in the fridge for long, it tastes amazing. The only mod I made was to add more garlic since I love garlic! Hands down the tastiest dressing I have ever made!

  • christy
    July 26, 2011 at 9:41 PM

    Wish I would have taken a picture of my kids licking out the bowl. Husbnd liked it tooo!

  • July 28, 2011 at 10:07 PM

    hey found you through Pinterest! I am a Ranch dressing lover like yourself I could seriously dip everything in it…here’s a quick tip incase you are out of buttermilk- because you only use a bit of it and the rest can go bad. Add a table spoon of apple cider vinegar to regular milk shake it or stir it and add it like you would the buttermilk. Your recipe is SPOT on to the one I make. So good.

  • Susie
    July 29, 2011 at 4:22 PM

    I also found you on Pinterest. I am so excited to make this, since I love the expensive ranch dressing found in the produce section, but not the cheap bottled stuff. I bet this tastes like the good stuff. Thanks to the last poster for the buttermilk swap with the vinegar, I never have buttermilk on hand.

    • smellslikehome
      July 29, 2011 at 4:32 PM

      Well, welcome Pinteresters! I usually have buttermilk in the house since I use it pretty frequently and it lasts quite a while. However, I have made my own before also and it works great in a pinch. I use skim milk (since buttermilk is low-fat to begin with) and have used white vinegar or lemon juice, depending on which I have on hand. I’m positive you girls will love this ranch dressing but I’d love to hear how it turns out for you!

  • July 29, 2011 at 10:38 PM

    I usually buy the packets and mix it up…then noticed that it has MSG. So happy to have found this recipe instead-can’t wait to give it a try!

  • Sarah
    September 16, 2011 at 7:54 PM

    Thank you! I tried this ranch, and it is exactly what I was looking for! I used cilantro and lime in place of parsley and lemon…. it was like a California ranch!

  • Aundrea
    October 10, 2011 at 9:18 PM

    Hi!!! I also found your recipe on Pinterest & and made it tonight and I am in love!!! Who knew that it could be so simple & so good!! Im sure that I ate the equivalent of a bag of salad 🙂 I plan to make even more and maybe alter the ingredients to make a sauce for taco salad….

    Yummy & Thanks!!

  • October 31, 2011 at 10:11 AM

    Oh love this idea, Had a random craving for ranch dressing the other day but it is not as easy to get hold of in the UK and I always forget when in the bigger supermarkets.
    Thanks to the other poster about the buttermilk substitute as it is not something that is easy to get hold of.
    Massively looking forward to this. PS found it on pinterest.

  • November 9, 2011 at 9:13 AM

    Could you use regular milk as an alternative? I can’t find buttermilk in Costa Rica.

    • November 9, 2011 at 10:33 AM

      Brooke: You can make your own buttermilk! Stir in 2 tablespoons of white vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes at room temperature until it thickens…homemade buttermilk!

  • monica
    December 17, 2011 at 8:24 AM

    You can substitute the sour cream with no fat Greek Yogurt, it taste just like sour cream and has lots more protien.

  • robin
    January 25, 2012 at 11:45 AM

    This is the BEST ranch dressing ever. I’ve tried it with yogurt, sourcream, plain kefir… all are amazing! Thank you.

  • February 5, 2012 at 10:27 AM

    Does it need to set to thicken…I am trying it! Sounds simple and good.

    “Let’s think outside the pre-packaged” – me

    • February 5, 2012 at 10:31 AM

      Gabrielle: No, it doesn’t need to set. Start with the lower end of the buttermilk measurement and add enough until you get to your desired consistency.

  • February 22, 2012 at 1:03 PM

    Aside from buttermilk, everything in your ingredients list for ranch dressing is already stuff I have on hand. Why, oh WHY, have I not tried making my own ranch dressing? This will be happening soon. Thank you!

    • February 22, 2012 at 1:10 PM

      Sarasota: You can totally make your own buttermilk too – add 1 tablespoon white vinegar to a cup of milk, let sit for 5 minutes to thicken, and then stir it up. So easy!!

  • Sarah
    March 4, 2012 at 12:30 AM

    This was so yummy!! I will definitely have to work on consistency, I had a heavy hand with the buttermilk. Thanks for sharing, this is a keeper for sure!!

  • March 10, 2012 at 5:05 PM

    I love this dressing! I just featured it on my blog. Thanks for posting it.

  • March 13, 2012 at 9:28 AM

    I’ve been on the quest to find the perfect ranch dressing. I’ve made two different recipes last week, I’m going to try this next, thanks for posting!

  • Brandy
    April 26, 2012 at 1:24 AM

    This looks amazing. Our family has recently given up certain brands of food and my favorite ranch dressing was one of the brands. This is fantastic. I do have a question though: how long will this keep in the refrigerator? Thanks for your blog. PS…also found you on Pinterest.

    • April 29, 2012 at 3:44 PM

      Brandy: It keeps well for a few weeks – 2-3 at most.

  • candice m
    June 11, 2012 at 12:46 PM

    We love this!!! Thank you for sharing!!! Whenever I make this I eat a couple of spoonfulls before I convince myself to put it away 🙂 oh, I do add some onion powder and a tsp of sugar 🙂

  • Meagan
    June 17, 2012 at 9:28 PM

    Hi! Very excited to make this as we have recently found out our 2 youngest kids have bad reactions to store-bought ranch dressing…I have one question though! It sounds like you’re probably referring to fresh chives and parsley in the recipe, but I have dried (of both) on hand already. Any guesses as to a rough measurement of each? I am terrible at stuff like that! Thanks so much for sharing!

    • June 18, 2012 at 9:32 AM

      Meagan: I’m not sure it would taste quite as fresh but you can try it! For dried chives and parsley, I would use 1/4 as much as the recipe calls for the fresh ingredients. If you can swing it though, go for fresh for both!

  • June 23, 2012 at 7:45 PM

    My family and I have a love affair with Ranch. I usually make it from the package mix but I want something more natural. I have tried several recipes and nothing quite fits. I’ll give this one a try. Thanks for sharing.

    • June 24, 2012 at 10:26 PM

      Katy: I can pretty much guarantee that your family will love this recipe. 🙂

  • Amber
    July 12, 2012 at 7:38 AM

    I was wondering how long the ranch will keep in my fridge. Thanks!

  • Julie Rice
    July 13, 2012 at 4:56 PM

    I have lived in the UK now for over 16 years and have always craved ranch dressing. My sister sends me packets but does not taste the same. I cannot wait to make this dressing. Thank you for the pin on pinterest.

    • July 13, 2012 at 10:13 PM

      Julie: I love that you’ll be able to get your ranch fix now without packets! Let me know how it turns out for you. 🙂

  • August 11, 2012 at 11:53 PM

    I love Hidden Valley Ranch. I am also a whole foods snob. These two things do not mesh well. 😉 My bottle of ranch (mmmn… msg, disodium phosphate, artificial flavors…) is a secret shame. Ha! Not to mention both my husband & daughter are allergic to soy, so no bottled dressings for them, as most have soybean oil. We’ve tried hippie versions of ranch and they are just not nice.


    I had high hopes when I saw this recipe on pinterest. I knew all the ingredients! My family could eat all the ingredients! My toddler could finally enjoy a classic childhood dressing!

    We made it tonight with high hopes – and you totally exceeded our hopes. Happy dance as we tasted and were blown away and my toddler sucked all the dip off her carrot stick before crying out for “more sauce!!”

    The hippie in me and the ranch lover in me are finally at peace with each other. 😉 And my bottle of Hidden Valley is going in the garbage.

    • August 14, 2012 at 10:16 AM

      Rosemary: Thanks for the feedback and cute story! So glad your family loves this recipe!

  • Amanda
    September 17, 2012 at 2:34 PM

    Do you use fresh or dried parsley??

  • marie
    September 18, 2012 at 1:15 PM

    We use a lot of ranch in our house. Can’t wait to try this. Now if I could find a recipe for A1 thick & hearty. Lol

  • Gabby
    September 24, 2012 at 8:20 PM

    I make this similarly but to keep it light I substitute the sour cream and use plain yogurt instead. It’s heavenly!

  • November 16, 2012 at 10:38 PM

    I made this dressing and loved it. I served it at my daughter’s first birthday party. I wrote about the party on my blog and linked back to you. http://lilouwyn.blogspot.com/2012/11/first-birthday-beach-party.html

    • November 20, 2012 at 7:24 AM

      So glad you loved it! The party looks like it was a ton of fun!!

  • Crystal
    November 17, 2012 at 7:55 PM

    I made the dressing tonight and it taste GREAT but is still a bit watery I did end up using the 1cup of buttermilk…is there a trick to thickening it up?

    • November 18, 2012 at 9:20 AM

      You can add more mayo, sour cream or Greek yogurt to thicken it up. Using the full cup of buttermilk will definitely make it thin.

  • Crystal
    January 15, 2013 at 11:16 PM

    My daughter and hubby have milk protein intolerance. I know I can get dairy free sour cream. Do you think this recipe would work with soy milk? Can I make buttermilk out of soy milk?

    • January 16, 2013 at 8:26 AM

      I think it would probably work with soy milk. I have made buttermilk with soy milk before and it works really well!

  • Alejandra
    May 7, 2013 at 10:58 PM

    I love ranch dressing…. but the in mexico i cant find buttermilk… so what could i use?… please help?..

    • taraliptak
      May 8, 2013 at 6:33 AM

      You can make buttermilk by adding a tablespoon of fresh lemon juice or white vinegar to each cup of milk. Stir it into the milk and let the milk sit for 5 minutes where it should thicken a little.

  • Eva
    June 25, 2013 at 2:10 PM

    Hi, this sounds delicious but I can’t see it keeping for 2-3 weeks if you make it with greek yogurt. The Chobani Greek yogurt container states that it’s only good for 5-days once it’s opened. What’s been your experience?

    • taraliptak
      June 25, 2013 at 4:34 PM

      Ummm…I’ve actually never looked at the use-by info on Chobani yogurt (and it’s the yogurt we mostly buy as well). I use Greek yogurt (Chobani as well as Cabot – I can’t speak for other brands) for well past 5 days after I open it. I’ve found that it’s still fine even a week or two after the sell-by date.

      As far as the container goes, are you talking about the individual (6oz, I think) yogurt container or the larger (28 or 32 oz?) container? The larger container (what I buy) has a resealable top whereas the individual ones just have the flimsy foil which does nothing to extend freshness.

  • Cathy
    November 13, 2013 at 11:39 AM

    How would I go about using this recipe to make a dry mix to hand out to my family.

    • taraliptak
      November 14, 2013 at 6:29 AM

      This isn’t a dry mix sort of recipe since all of the ingredients are fresh. I have seen quite a few recipes for dry ranch mixes on other blogs though – just Google it and I’m sure you’ll find a ton!