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Delicious Dips/ Simple Sauces/ Summer Lovin'

Homemade Ranch

June 15, 2022 (Last Updated: October 3, 2023) by Chris Collins

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

As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

close up shot of silver spoon digging into glass bowl of ranch

Ranch Ingredients

We are blessed with many things living in the UK, but easy access to decent ranch dressing isn’t one of them. Whenever I’m in the US I literally DRINK the stuff. I just love ranch so much. So, naturally, I took it upon myself to create the most delicious homemade ranch, and my god I think I’ve done it.

What does Ranch taste like?

For those of you who haven’t had ranch before, maybe some of my fellow Brits, I’d describe the taste as creamy, yet herby, slightly tangy and a little garlicky. Let’s take a look at what ingredients you’ll need to create such a flavour profile:

  • Base – The base of the sauce consists of equal parts mayonnaise and sour cream, then thinned out with milk.
  • Herbs – I use dried herbs for ease. Plus I usually make it in bulk, so using dried herbs is much more cost-effective. Here we’re using chives, parsley and dill.
  • Tang – Some recipes use lemon juice, but I love adding white wine vinegar.
  • Seasoning – To add another punch of flavour I use garlic powder, onion powder, salt and black pepper.

Ranch without buttermilk

A lot of recipes use buttermilk to make ranch, and it is considered a classic addition. However, I typically don’t add it. The more modern-day buttermilk is essentially just milk and acidity, and in this recipe I use milk and vinegar, so really there’s no need to add buttermilk on top of this.

overhead shot of ranch ingredients with text labels

Making Ranch

When it comes to making ranch, there are a couple of things to consider.


Depending on how you wish to serve ranch, you might prefer the consistency a little thicker than usual, if you’re using it as a dip for example. This is completely in your control, so just use the milk to thin out to your preferred consistency. Bear in mind it will thicken up slightly as it rests. Which brings me to my next point…


It’s really important to let the ranch rest in the fridge before serving. This gives time for the dried herbs to soften. It also allows all the flavours to mingle together. I typically rest for around 2 hours, but even just 30mins will help!

Process shots: add ingredients to mixing bowl (photo 1), whisk to combine (photo 2).

2 step by step photos showing how to make ranch

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

Serving Ranch

When it comes to serving, just grab it straight out of the fridge, then give it a stir and serve up! There’s so many different ways to serve ranch, but here’s some of my favourites:

How long does homemade ranch last in the fridge?

I find this stays good for around a week tightly sealed in the fridge. Just look out for discolouration/change in odour.

Alrighty, let’s tuck into the full recipe for this homemade ranch shall we?!

close up shot of small jug pouring homemade ranch dressing into big bowl of salad

hand dunking chip into small white pot of homemade ranch dip

How to make Ranch (Full Recipe & Video)

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

Homemade Ranch

Here I'll show you the easiest and most delicious way to make ranch dressing!
5 from 1 vote
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Servings (click & slide): 1.25 cups
Course: Condiment / Dip / Sauce
Cuisine: American
Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 5 minutes
Calories per serving: 52kcal
Cost per serving: £1 / $1


  • Measuring Cups & Spoons
  • Small Mixing Bowl
  • Whisk
  • Cling Film

Ingredients (check list):

  • 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


  • 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!

Quick 1 min demo!


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

Your Private Notes:


Nutrition Facts
Homemade Ranch
Amount Per Serving
Calories 52 Calories from Fat 48
% Daily Value*
Fat 5.34g8%
Saturated Fat 1.724g9%
Trans Fat 0.01g
Polyunsaturated Fat 2.468g
Monounsaturated Fat 0.986g
Cholesterol 3mg1%
Sodium 71mg3%
Potassium 17mg0%
Carbohydrates 0.63g0%
Sugar 0.58g1%
Protein 0.31g1%
Vitamin A 32IU1%
Vitamin C 0.4mg0%
Calcium 5mg1%
Iron 0.06mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    November 15, 2022 at 4:49 pm

    Hi I have just returned from Nashville and love this sauce, how much does your recipe make and can it be stored for long periods.??

    • Reply
      Chris Collins
      November 15, 2022 at 5:18 pm

      Hi Les! Very jealous you’ve returned from Nashville – it’s one of my favourite places! This recipe will make 1 1/4 cups worth, which is around 20 tbsp. I find this stays good tightly sealed in the fridge for up to a week. Hope this helps. C.

  • Reply
    August 25, 2022 at 1:21 pm

    5 stars
    I’m from the UK but have visited the US a lot, so I can say with confidence that this is incredibly similar to the real stuff. Good job.

    • Reply
      Chris Collins
      August 25, 2022 at 1:29 pm

      Thanks Stephen 🙂