Skip the bottle and whip up this creamy herby ranch dressing recipe in minutes! It’s fresh, flavorful, and way better than store-bought—perfect for salads, dipping, or drizzling on everything.
Homemade dressings are having a moment, and for good reason. They taste fresher, skip the weird additives, and are way more customizable. This herby ranch is a family favorite—great for dipping veggies, drizzling over salads, or slathering onto sandwiches.
Fun fact: Ranch dressing was invented in the 1950s on a dude ranch in California! Now it’s a staple in kitchens everywhere—and making it from scratch gives it that zip and zing we all love.
If you're into quick and creamy dips, check out my Caramelized Onion Dip, Easy Salmon Dip, or Vegetable Train Platter too.
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💖 Why This Recipe Works
- Tastes better than store-bought and skips the preservatives.
- Incredibly versatile—use it as a dip, dressing, or sandwich spread.
- Comes together in 5 minutes for a healthy ranch dressing recipe you’ll want to make again and again.
⭐ Star Ingredients
- Egg – Helps emulsify the dressing for that smooth, creamy base (or swap in mayo to skip the blending step).
- Dijon Mustard & White Vinegar – These bring the perfect tang to balance out the creaminess.
- Sour Cream & Milk – Add richness and help get that perfect pourable texture for your go-to creamy salad dressing.
- Parsley & Dill – These classic herbs give ranch its herby punch—use fresh for extra flair or dried for pantry simplicity
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Avocado Lime Ranch Dressing: Creamy avocado and lime adds richness, making it perfect for wraps and salads.
- Jalapeño Ranch Dressing: Add fresh jalapeños for a spicy kick, perfect for tacos or dipping.
- Southwest Ranch Dressing: Infused with smoked paprika, chili powder, and lime for a bold, smoky flavor.
- Shortcut Mayo Base – Skip the egg and oil—just use ½ cup mayo for a no-blender version.
Want to go dairy-free? Just use vegan mayo and dairy-free sour cream, then thin with your favorite plant-based milk—oat or almond work great. Pair this with my Air Fried Onion Rings or Sun Dried Tomatoes and Parmesan Broccoli Chips for dip-friendly snacking.
🔪 How To Make Herby Ranch Dressing
- Step 1: In a blender, whip the egg for 15 seconds.
- Step 2: Add the Dijon mustard and white vinegar, blending until well combined.
- Step 3: Gradually pour in the oil while blending continuously until the mixture thickens. (You can substitute this step with ½ cup of mayonnaise for convenience.)
- Step 4: In a mixing bowl, combine the prepared mayonnaise base with sour cream, lemon juice, onion powder, garlic powder, parsley, dill, salt, and pepper. Whip until all ingredients are fully incorporated.
- Step 5: Slowly add the milk while stirring, adjusting the amount to achieve your desired dressing consistency.
- Step 6: Serve immediately or transfer to an airtight container. Store in the refrigerator and use within the best-by date of the dairy ingredients.
💡Hint: Chilling the dressing for at least 30 minutes lets the flavors really shine—and makes it even thicker!
👩🍳 Expert Tips
- Room temp ingredients help emulsify the dressing better and make for a smoother blend.
- Double it! Ranch stores well for 5–7 days—make extra and pop it into mini jars for quick meals or lunches.
- No blender? Use quality mayo and whisk everything together for a fuss-free version of this easy ranch dip.
💭 FAQs
Absolutely! Use 3x the amount of fresh herbs. Fresh parsley, dill, and chives take this dressing to the next level.
Yes, this recipe is naturally gluten-free. Just check your Dijon mustard and sour cream labels to be sure.
Totally—and it actually tastes better after a few hours in the fridge once the flavors have had time to mingle.
Keep in a sealed container in the fridge and use within 5–7 days or by the shortest best-by date on your dairy. (Freezing is not recommended—the texture gets funky.)
💖 Serving Suggestions
Here are some great ways to serve your homemade ranch dressing:
- Pair with a Fresh Veggie Platter for snacking.
- Dip Beet Chips or veggie sticks in this easy ranch dip.
- Drizzle over Homemade Mini Pizzas or use as crust dip.
- Spoon onto Air Fryer Baked Potatoes.
- Slather onto wraps or sandwiches as a spread.
- Pop into lunchboxes with veggie sticks for a kid-approved side.
- Use as a sauce with BBQ Chicken Wings.
🍽 Try More Salads And Salad Dressings
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Herby Ranch Dressing
Ingredients
- 1 Egg
- 1 tbsp. Dijon Mustard
- 1 tbsp. White Vinegar
- 1 Cup Oil
- 1 tsp. Lemon Juice
- ½ Cup Sour Cream
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Parsley Dried
- 1 tsp. Dill Dried
- ¾ tsp. Salt
- ½ tsp. Pepper
- ¼ Cup Milk
Instructions
- In a blender, whip the egg for 15 seconds.
- Add the Dijon mustard and white vinegar, blending until well combined.
- Gradually pour in the oil while blending continuously until the mixture thickens. (You can substitute this step with ½ cup of mayonnaise for convenience.)
- In a mixing bowl, combine the prepared mayonnaise base with sour cream, lemon juice, onion powder, garlic powder, parsley, dill, salt, and pepper. Whip until all ingredients are fully incorporated.
- Slowly add the milk while stirring, adjusting the amount to achieve your desired dressing consistency.
- Serve immediately or transfer to an airtight container. Store in the refrigerator and use within the best-by date of the dairy ingredients.
ust whipped up this ranch dressing—it's like a herb garden gave me a high-five! So creamy, so dreamy. Can't wait to drizzle it on everything!