Homemade Ranch

close up shot of hand dunking pepperoni pizza into glass bowl of ranch

Print Recipe

5 from 1 vote

Here I'll show you the easiest and most delicious way to make ranch dressing!

Prep Time5

Chilling Time2

Total Time5

Course: Condiment, Dip, Sauce

Cuisine: American

Servings: cups

Author: Chris Collins

Cost: £1 / $1

Equipment

Measuring Cups & Spoons
Small Mixing Bowl
Whisk
Cling Film

Ingredients

1/2 cup / 120g full fat Mayo
1/2 cup / 120g full fat Sour Cream
1/4 cup / 60ml Whole Milk, or as needed (see notes)
1 tbsp White Wine Vinegar (see notes)
1 tsp EACH: Dried Chives, Dried Parsley
1/4 tsp EACH: Dried Dill, Garlic Granules, Salt (or salt to taste)
1/8 tsp EACH: Onion Powder, Black Pepper

Instructions

In a small mixing bowl whisk together mayo, sour cream, chives, parsley, dill, vinegar, onion powder, garlic powder, salt and pepper.
Slowly whisk in milk to your desired consistency (up to 1/4cup/60ml). Bear in mind it will thicken up slightly as it rests in the fridge. Test for seasoning and adjust with salt and pepper.
Tightly cover with cling film and rest in the fridge for at least 2 hours, then serve up and enjoy!

Video

Notes

a) Milk - I recommend whole milk, just to keep the ranch nice and creamy. But in reality, most kinds of milk will work. This is mainly just to thin out the ranch, as opposed to adding flavour.

b) Dip/Sauce - Depending on the context of usage, you might want the ranch a little thicker if you're serving it as a dip (see below for ideas). As such, just go easy on the milk. I recommend just a tbsp or so if you're using as a dip. You can obviously use more if you want the regular consistency :)

c) Vinegar - White wine vinegar works best, but rice wine vinegar or just regular white vinegar will work. If you don't have any then sub lemon juice, it won't quite have the same tangy flavour.

d) Dill - Some ranch recipes are fairly dill heavy, but I find it to be quite powerful, so for me 1/4 tsp dried dill hits the sweet spot. If you like dill and want it a little more prominent, then increase to 1/2 tsp, but I don't recommend any more than that.

e) Resting Time - This is really important to marry all the flavours together and soften the dried herbs. You can serve right away, but I highly recommend resting in the fridge. Even just 30mins will help!

f) Serving Suggestions:

Great as a prominent ingredient in Cheesy Ranch Potatoes, Chicken Bacon Ranch Pasta Salad and Chicken Avocado Burritos.
Add to sandwiches/wraps such as Turkey Grilled Cheese and Buffalo Chicken Wraps.
Use as a dip for Buffalo Chicken Crunch Wraps, Baked Chicken Drumsticks, Wedges and Pizza.

g) Calories - Based on using 1/4 cup whole milk. Calories for 1 tbsp.

Nutrition