- Fresh herbs like chives, parsley, and dill give this ranch sauce a fresh and bright flavor.
- A combination of buttermilk, sour cream, and mayonnaise creates a creamy, tangy base that balances richness with acidity.
- Ready in just 10 minutes, use this versatile dip for party platters, salads, wings, and more.
Cool, creamy, and packed with fresh herbs, homemade ranch dressing is one of those essentials that instantly elevates any spread. While the bottled versions have their time and place, nothing compares to the depth of flavor you get when you whisk it together yourself. And, it’s one of the easiest things you can make.
A combination of whole buttermilk, mayonnaise, and sour cream is the key to the dip’s richness. The texture hits the sweet spot: it clings onto crisp crudités and can still pour easily over salad or a hot slice of pizza. The acidity from the buttermilk, plus additional lemon juice adds zip throughout while the herbs add a freshness. It still hits all the notes of the old-school ranch we know and love, with a touch more vibrancy and tang.
This sauce doesn’t stop at veggie platters. It’s just as good drizzled over wings on game day, onion rings, or wraps and sandwiches. With only 10 minutes of prep, it’s scratch made and special without the fuss. Bust it out for parties, casual get-togethers, or anytime you want to upgrade the classics.
Notes from the Food & Wine Test Kitchen
- For the best flavor, let the sauce chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- If you prefer a thinner consistency for drizzling over salads, whisk in an extra splash of buttermilk until it reaches your desired texture.
- If you can’t find fresh herbs, you can use 1 teaspoon of dried chives, parsley, and/or dill.
This recipe was developed by Liz Mervosh; the text was written by Andee Gosnell.
