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Ranch dressing is a little slice of heaven! This homemade ranch dressing is so delicious, and because the ingredients are healthy, the dressing is healthy.
Ever notice that kids will eat almost anything if they can dip it in ranch dressing? My mom used to get out the ranch dressing every time her grandkids were eating at her house, and I hated that the store-bought stuff contained high fructose corn syrup, preservatives, and other junk. I always wondered if it canceled out the vitamins and nutrients in the carrot sticks she was enticing them to eat. (Especially because they would eat more ranch than carrots.)
As always, ranch dressing is something you can easily make at home without all the extra junk that companies add to increase shelf life and keep costs down. Our homemade ranch dressing recipe is perfect for serving with veggies, salads, or anything else you love ranch with. This is the perfect dip to set out for holiday gatherings, Super Bowl parties, children’s birthday parties, or any other gathering where hungry guests will be looking for snacks.
Tips and Notes
I have tried this recipe many ways – with fresh and dried garlic and onion, fresh and dried parsley, more and less milk, cream cheese instead of sour cream, and just about any other variation you can think of. I’m sharing the way I think it tastes best, but definitely adjust measurements and ingredients to suit your tastebuds.
Tip: if you prefer Catalina, try our homemade french dressing.
We like our homemade ranch dressing a little thinner so it pours easily onto salads. If you like yours thick for use as a dip, just add a little more sour cream.
Homemade Ranch Dressing Recipe
(Makes 1½ cups of dressing)
Ingredients:
- ¾ cup organic sour cream
- ½ cup whole milk, preferably from pasture-raised cows
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon real sea salt
- ½ teaspoon onion powder
- ⅛ teaspoon dried dill
- ½ teaspoon freshly ground black pepper (find organic peppercorns here)
- ⅛ teaspoon garlic powder
Directions:
- To make this homemade ranch dressing, begin by stirring together the milk and lemon juice in a small bowl. Set aside for about 5-10 minutes. (This is the cheater’s version of buttermilk. I don’t use real buttermilk because I like to use lemon juice anyway – it adds a nice zing to this dressing.)
- Combine milk mixture and sour cream in a medium-sized bowl, whisking until smooth.
- Add dry ingredients and whisk until thoroughly combined.
- Transfer the dressing to a jar with a tight-fitting lid and refrigerate.
Shake before each use. Keeps for at least a few weeks in the refrigerator (if you can make it last that long in your house).
We DARE you to make this homemade ranch dressing, and promise you’ll be hooked!
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About Betsy Jabs
Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebookand Twitter.
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DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here. Let’s consider the Chaga mushroom! What it is, the benefits of Chaga mushrooms, how to forage it, 3 good ways to use it, and its side effects. This DIY gel air freshener is fun to make, give away as gifts, and makes your house smell like your favorite smells like pine or cinnamon. Detox underarms because toxins like aluminum and parabens can disrupt hormone production. Learn how to detox armpits for better health.Recommended Recipes
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Comments
Krista says I see so many ranch recipes and it always bugs the crap out of me when they dont add dill in them, thats what makes ranch have its classic flavor, so glad to see yours has it in it:)
- Dian R. says
Can this be adapted to use with soy milk? I usually don’t even buy any kind of cow’s milk anymore…
- K says
What do you use in place of the sour cream?
- Betsy Jabs says
We haven’t tried it with other milks Dian. You’ll have to give it a shot and let us know how it turns out!
- brette l. says
I use lime instead of lemon and 1/8 teaspoon of xanthan gum to thicken.
- Freeman B. says
Really good. Didn’t have dried onion so used fresh run through a chopper.
Great with Grandma’s meatballs.
- Karen says
Oh my gosh. I was just snacking on some baby carrots & read the back of the ranch bottle. Yikes!! I thought, there must be a better recipe out there. I clicked on this website to pass the time while eating my soybean-msg-soaked carrots and saw this post! That’s just a little too freaky. Gonna have to try your recipe now.
- create4good says
I have been enjoying this creamy FAT FREE ranch recipe using nonfat greek yogurt (I use fa*ge brand):
1 cup greek yogurt
2 Tablespoons fresh green onion, finely chopped
1 Tablespoon fresh dill, finely chopped (or dried)
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon Dijon mustard
1-2 Tablespoons water, thin until desired consistencyIt’s SO yummy, I’ll eat any veggies with it. If you eat the whole batch, you’ve eaten a cup of fat free yogurt! Go probiotics!
- Betsy Jabs says
Your yogurt version sounds awesome! I like the addition of the Dijon mustard. 🙂
- gwyn says
I’ve been missing ranch dressing for a while now. Thanks for giving it back to me! I also want to tell you all how much I enjoy the newsletter. Stay natural!
- Chi Chi says
Just what I was looking for, a DIY ranch withOUT mayo. Thanks! I can’t wait to try this version.
- Krista says
I have used greek yogurt before instead of mayo and added a pinch extra salt and a tsp vinegar, it tasted much lighter but was still very good, my kids didnt seem to notice the differance
- Rose says
Is it possible to get the buttermilk taste using almond milk and lemon juice?
- Betsy Jabs says
That’s a good question Rose! I have never used almond milk in this recipe, so I can’t answer that.
