The Very Best Ranch Dressing - the best ranch dressings are homemade, and this recipe can be prepared in just 5 minutes!

The Best Ranch Dressing

This is the very best ranch dressing. It is bursting with fresh herbaceous zesty flavor. It is creamy without being too heavy, and it has that authentic ranch taste. This ranch dressing is so good that you might be searching your home for things to dip in it... or just eating spoonfuls from the jar. It turns out that ranch dressing only takes 5 minutes to prepare from scratch, and it tastes way better than dressing made with those seasoning packets that I used to be obsessed with!
Course Salad
Cuisine American
Prep Time 5 minutes


  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/2 cup Plain Greek Yogurt
  • 1/4-1/3 cup Buttermilk
  • 1/4 cup finely chopped fresh Italian Flat Leaf Parsley
  • 1 tablespoon finely chopped fresh Chives
  • 1 tablespoon dried Dill more if you love dill
  • 2 cloves of Garlic
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Black Pepper


  1. First you want to run the garlic through a garlic press. Then place it in a bowl, and mash it with a fork to really break it up. You don't want the dressing to have chunky garlic.
  2. Then add the all of the ingredients, except the buttermilk.

  3. Whisk together. Then add buttermilk until the dressing has reached the thickness you like. You can opt to add more garlic or dill to taste.

Recipe Notes

When I was researching ranch dressing I learned that there are very differing opinions regarding how much dill belongs in a ranch dressing. I used a medium amount of dill, and you can opt to add more if you like. Some recipes had as little as a teaspoon while other called for 2 tablespoons. I added 1 tablespoon and thought it was just the right amount. If you want to serve this dressing as a dip, just add less buttermilk! I recommend adding the buttermilk last, and making the dressing as thick or as thin as you like it. The dressing may thicken a little while it sits in the fridge, and you might want to add a little more buttermilk and stir it in before serving. This dressing can be kept in the fridge for up to a week, but you will probably eat it all before then. A full batch is shown in the images, it is just enough to fill a 16 ounce mason jar.