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  • Whitney

Vetted Ranch Dressing

Updated: Sep 21

For years, my husband has wanted me to make him ranch because nothing sold in the stores was good enough. He wanted one that is flavorful, savory and with just the right amount of tang. I tried one dissapointing recipe after another, and they all can be described as dill-flavored, watery buttermilk. Developing a recipe fine-tuned enough to meet his expectations took time. I have made many batches of ranch in my kitchen, trying different ratios of seasonings to determine how each changes the taste."I don't think it needs anything," was my husband's response to what felt like the 100th time making ranch dressing. It was a relieving statement, because I knew I had finally arrived at the perfect recipe for this coveted staple in our house.



  • ¾ cup mayonnaise

  • ½ cup milk

  • ½ Tbsp + ¼ tsp lemon juice

  • ½ cup sour cream

  • 3 tsp minced garlic

  • ¼ tsp dried dill

  • 1 tsp parsley

  • ¾ tsp onion powder

  • ¾ tsp pepper

  • 1 tsp salt


  1. In separate bowl, combine ½ cup milk and lemon juice. Let sit until noticeably thick. (5-10 minutes)

  2. Meanwhile, add all other ingredients to a bowl and whisk until well mixed.

  3. Add thickened sour milk and combine well.


Recipe Notes:

  • This recipe yields about 2 cups of dressing.

  • It is best to give the ranch time to sit before serving to allow all the flavors to mingle.

  • I have stored my homemade ranch and used it up to two weeks after making.

If you choose not to make this ranch, your life will be easier. My husband now consumes more ranch, I have to make this recipe more often, and it is definitely more work than opening a store-bought bottle. I can tell you it is 100% worth the effort. I hope this homemade ranch dressing dissapears just as fast in your house.

P.S. It doubles as a dangerous dip, so hide your potato chips.


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