Hi friends! I’m Jeviko and welcome to my blog Life with Jeviko, where I share my favorite recipes and lifestyle tips. If you’re anything like me, you’re absolutely obsessed with ranch dressing. I put it on everything – salads, wraps, fries, veggies, you name it!
But finding a really good quality ranch in stores can be tricky. Many are loaded with preservatives, thickeners, and flavorings that I don’t love putting in my body. So I set out on a journey to develop the ultimate homemade ranch recipe that’s fresh, creamy, herby, and downright delicious.
This ranch dressing is incredibly versatile – it can be used as a veggie dip, dressing for salads, sauce for wraps or burgers, or even to dunk your fries and wings into! I love it because you can customize it to your tastes with different fresh herbs and tweak the spice level.
Here’s why you’ll love this homemade ranch dressing:
It’s made with simple, real ingredients – no weird additives or stabilizers like the store-bought kinds. Just fresh herbs, spices, and dairy.
The flavor absolutely blows bottled ranch out of the water! Making it yourself allows you to use high quality ingredients and fresh herbs.
The texture is rich, creamy, and ultra-smooth thanks to sour cream and mayo. It lightly coats whatever you dip or drizzle it over.
It’s customizable based on your tastes – add different fresh herbs or spice it up with hot sauce or cayenne!
It stores easily in the fridge for 2-3 weeks so you can keep a batch handy for whenever that ranch craving strikes!
What makes this homemade ranch recipe so good?
I use a combo of sour cream and mayo as the base rather than just mayo or buttermilk. This gives it an ultra-creamy texture. And then loading it up with fresh herbs and spices takes it over the top!
Is it better than store-bought ranch?
Hands down, yes! Making your own allows you to control the ingredient quality. No weird stabilizers or preservatives. And it tastes so incredibly fresh.
How long does it keep in the fridge?
This ranch will stay good for 2-3 weeks stored in an airtight container. The flavors continue to develop over time.
Can I use dried herbs instead of fresh?
You can, but I highly recommend using fresh! It makes a big difference in flavor. If you only have dried on hand, use about half the measured amount.
What should I serve this with?
Oh man, what shouldn’t you serve this with? It’s fantastic on salads, wings, wraps, burgers, fries… Dip all the things!
Alright, let’s talk ingredients and get to mixing!
Ingredients:
- 1 cup (240g) sour cream
- 1 cup (240g) mayonnaise
- 3 tablespoons (12g) fresh chopped parsley
- 3 tablespoons (9g) fresh chopped chives
- 1 tablespoon (4g) fresh dill
- 2 teaspoons (6g) lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Instructions:
- In a medium bowl, combine the sour cream, mayonnaise, parsley, chives, dill, lemon juice, garlic, onion powder, salt and pepper. Whisk everything together until fully incorporated.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days. This allows time for the flavors to meld – so important!
- Give the dressing a taste and tweak any seasonings to your preferences if needed. Add more lemon for acidity, extra herbs for freshness or additional salt/pepper.
- Transfer to an airtight container or mason jar for storage. Will keep for 2-3 weeks refrigerated.
- Serve immediately or let it continue chilling. I love it on my favorite southwestern salad – greens, black beans, corn, avocado, tortilla strips. Dip in those crunchy tortilla chips! Use as a veggie dip, sandwich spread or burger topping. The possibilities are endless.
Tips:
- Play around with additional fresh herbs like dill, basil, cilantro or green onion.
- For a spicy kick, add a pinch of cayenne or dash of hot sauce.
- Thin out the texture with a bit of milk or buttermilk if needed.
