Simple Creamy Ranch Dressing (with Fresh Herbs from the Garden)
There is nothing quite as satisfying as a really tasty ranch dressing – especially if it’s thick and creamy! I love this recipe because you can use herbs straight from your garden or dried herbs.
Fresh Herbs from the Garden
Each spring and summer, I plant a little corner of my raised bed garden with herbs just for this dressing. Dill, parsley, and chives are my go-to favorites, and they all thrive in a sunny Midwest backyard. There’s something incredibly satisfying about walking outside, scissors in hand, and snipping exactly what I need for the meal I’m making.
Fresh herbs truly make the flavor pop. If you’ve only ever had dried-herb ranch, you’re in for a treat. It’s bright, herby, and balanced—just how ranch should taste.
Don’t worry, you can absolutely use dried herbs in this recipe – but why not grab a few herb plants the next time you head to the greenhouse? You’ll be so glad you did when you see how much it enhances the flavor.
And best of all? The base of this ranch is my Easy Homemade Mayo—rich, creamy, and full of flavor on its own. If you haven’t made it yet, it’s worth the few minutes it takes. I use it in everything from sandwiches to dressings, and once you try it, you’ll be hooked too.
Simple Creamy Ranch Dressing with Fresh Herbs
Ingredients
- 1 cup of mayo
- 1/2 cup of sour cream
- 1 Tbsp fresh parsley
- 1-2 minced garlic cloves
- 2 Tbsp fresh dill
- 1 Tbsp fresh chives
- 1 tsp worchestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Add all ingredients to a bowl and mix thoroughly. Taste and adjust creaminess to your preference. Add a splash of milk or buttermilk to make a pourable dressing. Serve or allow to chill in the fridge for an hour to let the flavors blend well.
Notes
Delicious Ways to Use Homemade Ranch
Homemade ranch is so versatile—it’s not just for salads! Here are some of our favorite ways to use it:
- Veggie dip: Carrots, cucumbers, sugar snap peas—you name it.
- Pizza: Because who doesn’t love ranch with pizza?
- Sandwich spread: Slather it on wraps, burgers, or grilled chicken sandwiches.
- Baked potato topping: Especially good with chives mixed in!
- Chicken tenders or wings: A must-have dipping sauce in our house.
- Pasta or chicken salad: Use it as a creamy base for a cold pasta dish with veggies.
- Egg salad upgrade: Mix some into chopped hard-boiled eggs for a quick and tangy egg salad.
Ranch Dressing FAQs
Can I use dried herbs instead of fresh?
Yes, you can! If fresh herbs aren’t in season, dried work in a pinch. Just remember: dried herbs are more concentrated, so use about 1/3 of the amount you would for fresh. The flavor won’t be quite the same, but it’ll still be delicious. Adjust to your liking!
How long does homemade ranch last in the fridge?
If you’re using fresh ingredients and storing it in a sealed jar, it’ll last about 5–7 days in the fridge. Always give it a sniff and a stir before using.
Can I make it thicker or thinner?
Absolutely. Add a splash of milk or buttermilk to get the consistency you like. Add more for a pourable dressing, or less if you want a thick dip.
Can I make it dairy-free?
Yes. Swap the sour cream or Greek yogurt with dairy-free alternatives like coconut-based yogurt and almond milk with a splash of vinegar.
If you’ve never made mayo from scratch, you’re in for a treat—it’s incredibly simple and brings so much fresh flavor to this ranch dressing. I always start with my easy homemade mayo as the base.
It’s creamy, rich, and made with just a few wholesome ingredients—no mystery oils or preservatives. Once you try it, you’ll see why I say: make it once and you’ll be hooked!
If you try this recipe, be sure to come back and tell me what you think in the comments below!
