Homemade Ranch Dressing

Homemade Ranch Dressing

Hello Foodies, sorry for the long pause in posting. I had a couple of failed recipe attempts. Yes, it happens and it’s no fun! Sometimes with recipe creation, you have to go back and make some tweaks. Other times, to the trash it goes and a do-over is required. Over the last couple of weeks, I’ve had some do-overs. It’s ok, every failure is a learning experience and I think they only make us better in the long run.

However, I’m back with a winning recipe for homemade ranch dressing and I love it! Making homemade salad dressings ensures you know what ingredients you’re using. You can also control heat level, seasoning levels, fat level, and they are a lot healthier (for the most part.) This homemade ranch dressing has lots of fresh herbs and is creamy and has a little zest to it.

Ranch dressing is not only great on salads, but it’s great for dipping fresh vegetables, chicken wings, potato skins, mozzarella sticks, even pizza. My girls love dipping their pizza in ranch dressing. What’s your take on pizza dipped in ranch dressing? Is it a yay or a nay? For me it’s a yay! Oddly enough, I only like dipping leftover pizza in ranch. I don’t dip my fresh pizza in anything. Don’t ask me to explain myself, because there is simply no explanation. Just ask my husband, he’s trying to explain me for years.

I created this dressing specifically to put on a Cobb salad I was making. That recipe is coming up next! The salad is pretty simple and I wanted to give it a little boost by using homemade ranch dressing instead of bottled dressing. In the end, I was thrilled with the way it turned out!

Start by roughly chopping up some Italian flat-leaf parsley, fresh dill and fresh chives.

homemade ranch dressing

Don’t those fresh herbs look so pretty chopped up on the cutting board? I always prefer to use a bamboo cutting board, for the record. They hold up really well to knife cuts and are easy to clean. The herbs are not chopped up finely because this is all going to end up in the food processor.

The chopping up the fresh herbs is about the most effort you’ll need to put into make this dressing. Simply place all of the ingredients into a food processor, pulse for about a minute or so, and then pour into a container. Alternatively, you can stir all of the ingredients together in a bowl, but if you use the food processor it makes the process easier. Less chopping of herbs and a little less elbow grease is required when you let the machine do all the work.

homemade ranch dressing

This recipe will make about a cup and a half of ranch dressing. I like using a Pyrex measuring cup for easy pouring.

Making homemade ranch dressing could not be any easier! All of the ingredients are easy to find and very affordable. If you prefer buttermilk, you can substitute buttermilk for the regular milk. My husband is a huge fan of dill, so he actually prefers more dill. Not the case for yours truly. I’m a fan of dill, don’t get me wrong, but I don’t like it in copious amounts. Two tablespoons is perfect for this recipe, in my opinion. My point being that you can modify this recipe to suit your individual taste. This recipe is simply a guide for you.

Thank you for stopping by my kitchen, where everything, without exception, is made from the ♥. I hope you will try this recipe for homemade ranch dressing at home and come back and leave me a comment. I’d love to know how it turned out for you! Please snap a photo and tag #ketchumkitchen on Social Media. Also, please be sure to subscribe so that you are notified whenever I post a new recipe. I promise I will never spam you.

Homemade Ranch Dressing

10 minutes

2 hours

Yield: 8 servings

Homemade Ranch Dressing


  • 2 cloves garlic, roughly chopped
  • 1/4 tsp salt
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup Italian flat-leaf parsley leaves, roughly chopped
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh chives, roughly chopped
  • 1 tsp Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/2 tsp white vinegar
  • 1/4 cup to 1/2 cup milk (as needed)


  • Add all of the ingredients to a food processor and pulse until everything is combined (about 1 minute.) Chill for 2 hours in the refrigerator and serve. Keeps for about a week.
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