The Secret to the Best Homemade Ranch Dressing
Updated: Jul. 06, 2022Want to make the best ranch dressing? Make it at home! It's easy once you know this one simple secret!
I’m not sure how it happened, but somewhere along the way, ranch dressing became America’s most beloved condiment. What started as a salad dressing quickly turned into a dipping sauce. At first, it was just a way to get kids to eat vegetables, but it quickly turned into the go-to side for hot wings, pizza crusts, and French fries. No matter what it is, Americans want a side of ranch to go along with it. If there’s a dish out there that isn’t complemented by ranch, I haven’t found it yet!
Homemade ranch dressing is tangy, herbaceous, creamy, savory, and comforting. The homemade variety tastes infinitely better than anything you can get at the store (which is often too salty or thick for my liking). Unfortunately, store-bought ranch has one notable advantage. Since it’s shelf-stable, I can always have a back-up on hand. Luckily, we’ve got a secret in our pocket that solves that problem: this homemade ranch dressing recipe can be kept in your pantry! TOH Community Cook Joan Hallford created this simple mix to have at the ready when you need Ranch dressing or dip.
How to Make Homemade Ranch Dressing
Yield: 4 batches of dressing, or 2 batches of dip
To Make the Ranch Mix, You’ll Need:
- 2 tablespoons dried parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon dried minced chives
- 2 teaspoons lemon-pepper seasoning
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
Ingredients for Salad Dressing:
- 1 tablespoon ranch mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk (or, save yourself the trip to the grocery store and make your own)
Ingredients for Dip:
- 2 tablespoons ranch mix
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
Step 1: Shake it Up
Making this go-to ranch mix couldn’t be easier. Simple add the parsley, garlic, chives, lemon-pepper, oregano, tarragon, and salt to a small, air-tight container. Shake it up until everything is well combined. You should end up with a little more than 1/4 cup of ranch mix.
Step 2: Mix it Up
Now that you have the seasoning mix on hand, you can whip up a real buttermilk ranch salad dressing whenever you need it. Or, if you prefer a thicker ranch dip, swap in sour cream for the buttermilk. To make the dressing and the dip, shake the mix container to make sure everything is still combined. Then, whisk the ranch mix together with the additional ingredients until everything is well blended. At this point, you’ll want to keep the dressing or dip refrigerated until you’re ready to use it.
It’s that quick and easy to make your favorite condiments at home. The result will be a flavorful, healthier version of the store-bought standards – so skip the dressing aisle for good and DIY!
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When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. —Betty Follas, Morgan Hill, California
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Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
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This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
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Everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
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With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Creamy Pineapple Fluff Salad
The whole family will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky
Veggie Steak Salad
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Layered Garden Bean Salad
To meal prep, cover and refrigerate the salad a few hours before serving. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Orzo with Feta and Arugula
In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious served either warm or cool. —Laura Adamsky, Decatur, Alabama
Slow-Cooker Chicken Taco Salad
We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington
Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies. —Mya Zeronis, Pittsburgh, Pennsylvania
Sweet & Sour Squash Salad
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
White Balsamic Blueberry, Corn and Feta Salad
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Minty Pineapple Fruit Salad
Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas