Creamy Ranch Dressing (Fresh and Longer Lasting)

Homemade ranch dressing is a game-changer—thick, creamy, and packed with real ingredients that put store-bought versions to shame. Whether you crave the freshness of classic buttermilk ranch or need a longer-lasting alternative, this recipe gives you two easy options to fit your needs.

Option 1: Fresh Buttermilk Ranch (Best Flavor, Lasts ~5 Days)

Ingredients: Makes 6 (1/4 Cup Servings)

• ½ cup buttermilk (adjust for preferred consistency)
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice (or white vinegar)
• 1 teaspoon Dijon mustard (optional, adds depth)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill (or 1 tablespoon fresh)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• Dash of cayenne pepper (optional, for a little kick)

Instructions

1. In a medium bowl, whisk the mayonnaise by itself until smooth, breaking up any clumps. Then, whisk in the buttermilk and sour cream until fully combined.
2. Stir in the lemon juice, Dijon mustard, garlic powder, onion powder, dill, parsley, chives, salt, and pepper.
3. Taste and adjust seasoning as needed. If you prefer a thinner dressing, add more buttermilk.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Store in an airtight container in the fridge for up to 5 days. Stir before serving.

---

Option 2: Long-Lasting Ranch Dressing (Shelf Life: ~2 Weeks)

This version swaps fresh ingredients for dried ones, helping extend the shelf life while keeping the flavor intact!

Ingredients: Makes 6 (1/4 Cup Servings)

• ½ cup buttermilk powder (instead of fresh buttermilk)
• ½ cup sour cream or Greek yogurt (lasts longer than fresh sour cream)
• ½ cup mayonnaise
• 1 tablespoon white vinegar or lemon juice (for acidity)
• 1 teaspoon Dijon mustard (optional, adds depth)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

Instructions

1. In a medium bowl, whisk the mayonnaise by itself until smooth. Then, whisk in the sour cream and ½ cup of water (to rehydrate the buttermilk powder).
2. Stir in the vinegar, Dijon mustard, garlic powder, onion powder, dried dill, parsley, chives, salt, and pepper.
3. Mix well until smooth and creamy. If needed, add more water (1 tablespoon at a time) for a thinner consistency.
4. Cover and refrigerate for at least 30 minutes before serving.
5. Store in an airtight container in the fridge for up to 2 weeks. Stir before using.

---

Chef’s Tips for Longevity

✔ Glass jars help prevent contamination better than plastic containers.
✔ Always use a clean spoon to scoop dressing (double-dipping shortens shelf life).
✔ Increase acidity (a little extra vinegar or lemon juice) to slow bacterial growth.

---

Why Settle for Store-Bought? Make Ranch the Way You Want It!

Ditch the preservatives and artificial flavors—homemade ranch is not only easy to make, but it also lets you control the ingredients for maximum freshness or extended shelf life. Whether you’re craving a bold, herby dressing for salads or a thick, creamy dip for crispy wings and veggies, this recipe delivers. The best part? You decide what works best for your kitchen. Give it a try, and once you do, you’ll never go back to the bottled stuff again!