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A mason jar filled with creamy Ranch dressing with a spoon.
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5 from 2 votes

Homemade Ranch Dressing and Dip

This Homemade Ranch Dressing and Dip recipe can be made with either dried or fresh herbs. It's easy to customize for a variety of delicious flavors!
Prep Time5 mins
Cook Time0 mins
0 mins
Total Time5 mins
Course: Appetizer, Condiment, Dressing
Cuisine: American
Servings: 8
Calories: 75kcal


  • 1 clove garlic
  • tsp sea salt
  • ½ cup sour cream I use light sour cream
  • ½ cup buttermilk plus additional as needed
  • ¼ cup mayonnaise
  • ½ tsp lemon juice
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon dried dill
  • ¼ teaspoon onion powder
  • teaspoon garlic powder to taste
  • teaspoon black pepper


  • Place the garlic clove on a cutting board. Place the blade of a heavy knife, like a chef's knife, flat on top of the clove (sharp side facing away from you). Press down using the heel of your hand on top of the blade. Once the clove is crushed, sprinkle it with salt and use the flat blade of your knife to mash it into a coarse paste. Use the knife to scrape the garlic paste into a small mixing bowl. Add the remaining ingredients and whisk well to combine. Add additional buttermilk, if needed, to reach desired consistency- less for a dip-like consistency and more for a pour-able dressing consistency.
  • Transfer the dressing/dip to an airtight container (like a mason jaand pop it in the fridge for at about 3 hours to allow the flavors to come to life.
  • For the best result, the dressing should be used within 4 to 5 days.


To substitute fresh herbs for the dried, increase the amount 3x (or a bit more if you'd like).
½ teaspoon dried = 1-½ teaspoons fresh 
Total time does not include chilling time.


Serving: 2tablespoons | Calories: 75kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 107mg | Potassium: 53mg | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg