This quick homemade dill ranch dressing recipe will quickly become your go-to salad dressing, or dip! This easy homemade ranch dressing recipe comes together without buttermilk, and in less than 5 minutes. Packed with bright citrus, herby dill, and of course, plenty of creaminess, this homemade ranch dressing outshines store-bought ranch by far!
Why You'll Love This Recipe
- Quick to make: This ranch dressing is a 5 minute recipe, which means you can make it from scratch any time a craving strikes. You can make this recipe ahead of time, but you don't have to!
- No unknown ingredients: One of the best parts of making your own dressing and sauces is knowing exactly what goes into them. There are no unknown hard-to-pronounce ingredients like the store-bought stuff. This recipe uses simple ingredients. To me, this makes the best ranch dressing recipe.
- Fresh and bright flavors: This easy recipe elevates regular ranch dressing with the addition of fresh citrus and herbs. This ranch recipe is an adaption of the ranch dressing served at The Keg Steakhouse, which is packed with dill and cracked black pepper.
Ingredient Notes
- Mayonnaise: This dressing is heavily mayonnaise-based, so I recommend using your favorite good-quality mayo. I do not suggest swapping the mayonnaise with other sandwich spreads like Miracle Whip or light mayo as the flavor is too different.
- Sour cream: Use full-fat sour cream for this dressing for the perfect creamy base and the best flavor. Low-fat sour cream is more liquidy and thin which is not ideal for this creamy dressing.
- Whole milk: Whole milk has a similar thick mouthfeel to buttermilk, but is more versatile to have on hand. Skim milk or lower-fat milk will cause the dressing to be more watery, which is not the texture we are going for. Using whole milk and full fat ingredients makes this recipe extremely similar to regular buttermilk ranch dressing.
- Fresh lemon: Fresh lemon has two uses - the zest and the juice. The lemon juice mixed with whole milk also mimics the tanginess that buttermilk would usually add to ranch dressing.
- Dried seasonings: You will need garlic powder, onion powder, and cracked black pepper. These are the dried spices you would usually find in the grocery store seasoning mix.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Sour cream: Plain Greek yogurt can be used in place of sour cream. It has a similar thick texture and tangy flavor.
- Whole milk: You can use buttermilk if you have it on hand. Half-and-half cream can also be used if you have it on hand, but I would not use anything higher fat or lower fat.
- Fresh lemon: If you do not have fresh lemon, you can use bottled lemon juice. If you do not have bottled or fresh lemon juice, a splash of white vinegar or apple cider vinegar will work.
- Fresh herbs: If you do not have fresh dill or fresh chives, you can use dried herbs. You will want to let the dressing sit for 30 minutes or so before serving so that the dried herbs have some time to bloom and reconstitute into the dressing.
Variations
- Salsa ranch: This base recipe gets an even zestier twist in my salsa ranch recipe, which takes the ranch you know and love and incorporates zesty salsa.
- Avocado: Blend in some avocado for a creamy, avocado ranch recipe.
- Cilantro Lime: Swap out the lemon for lime juice, and add some fresh cilantro for a Tex-Mex-inspired ranch dressing recipe.
- Different herbs: Add chopped fresh parsley or even fresh green onion for some additional brightness which you do not always find in original ranch dressing recipes.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the herbs: Finely chop the dill and chives, so they are small enough to mix throughout the dressing.
Zest the lemon: Zest the lemon using a microplane or the small side of a box grater.
Add the dressing ingredients to a large bowl, or a mason jar.
Whisk the dressing together until all the ingredients are combined. Taste for salt, and adjust to your taste.
Serve right away, or store in the fridge until you are ready to serve.
Expert Tips
- Adjust the consistency: Add more or less milk to the dressing to get your desired consistency. If you are looking to make a ranch dip, you can omit the milk altogether.
- If using dry herbs: Reduce the quantity of the herbs if using dry herbs. The flavor can be more concentrated in dried herbs and can overpower the dressing if too much is added.
- Be generous with salt: Salt is important in this dressing. It brings all of the flavors out and makes them shine, and also works in hand with the acid from the lemon.
Make Ahead & Storage
- You can make this dressing up to 2 days before serving. Store in a mason jar or airtight container to keep the dressing fresh. Keep the dressing refrigerated until you are ready to serve.
- I do not recommend making the dressing too far in advance as the herbs will lose their fresh and bright flavor. The herbs may also start to discolor. Homemade dressings do not have the same shelf life as store-bought dressings, because of the fresh ingredients.
- Store leftover dressing in an airtight container or jar for up to 3 days. Be mindful of the original expiration dates of the products you used, as this will impact how long the dressing will last.
Serving Suggestions
- Salads: Ranch dressing goes perfectly with this ranch pea salad, a steakhouse-style wedge salad, or any of your favorite salads. If you aren't looking for a whole salad, this classic ranch dip is the perfect veggie dip for fresh veggies.
- Side dishes: Use this dill ranch as a great dip for spicy potato wedges, chaat masala french fries, or air fryer smashed potatoes.
- Mains: If you need a dipping sauce with all meals, this ranch goes perfectly with homemade buffalo chicken bites, classic chicken tenders, BBQ chicken flatbread, or copycat Chili's big mouth bites.
Recipe FAQs
Can I use this ranch dressing right away?
This ranch dressing can be used right away. The only exception is when using dried herbs. If using dried herbs, you want to chill this dressing for at least 30 minutes to bloom the herbs.
Can I make dairy-free ranch dressing?
You can make this recipe dairy-free. Use all mayonnaise instead of mayo and sour cream. If thinning out the dressing, use your favorite dairy-free milk substitute like coconut milk.
More Dressing & Dip Recipes
Quick Homemade Dill Ranch Dressing (Without Buttermilk)
This quick homemade dill ranch dressing recipe will quickly become your go-to salad dressing, or dip! This easy homemade ranch dressing recipe comes together without buttermilk, and in less than 5 minutes. Packed with bright citrus, herby dill and of course, plenty of creaminess, this homemade ranch dressing outshines store-bought ranch by far!
✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!
Equipment
Ingredients
- ½ cup Mayonnaise
- ½ cup Sour cream
- ½ cup Whole milk
- 1 teaspoon Lemon zest
- ½ Lemon - juiced
- 2 tablespoon Fresh dill - finely chopped
- 2 tablespoon Fresh chives - finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Black pepper
- Salt - to taste
Instructions
- Add the dressing ingredients to a large bowl, or a mason jar.½ cup Mayonnaise, ½ cup Sour cream, ½ cup Whole milk, 1 teaspoon Lemon zest, ½ Lemon, 2 tablespoon Fresh dill, 2 tablespoon Fresh chives, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ½ teaspoon Black pepper, Salt
- Whisk the dressing together until all the ingredients are combined. Taste for salt, and adjust to your taste.
- Serve right away, or store in the fridge until you are ready to serve.
✱Recipe Notes
- Adjust the consistency: Add more or less milk to the dressing to get your desired consistency. If you are looking to make a ranch dip, you can omit the milk altogether.
- If using dry herbs: Reduce the quantity of the herbs if using dry herbs. The flavor can be more concentrated in dried herbs and can overpower the dressing if too much is added.
- Be generous with salt: Salt is important in this dressing. It brings all of the flavors out and makes them shine, and also works in hand with the acid from the lemon.
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Shai says
I’m what you’d call a “Ranchaholic”. I only like restaurant ranch (never bottle from the grocery store) so I gave this recipe a shot! All I can say is wow… very impressed with the flavor and loved the tip at the bottom of the page saying you can add a little more milk to make it more on the thin side. I drizzled it all over my salad and couldn’t stop taking bites! The rest is now in a glass jar in the fridge so I’ll enjoy it cold for the next couple days. I’ll be making this again! Each good meal adds up to good health (;