Homemade Ranch Dressing
Cool, creamy, herb-packed ranch that works as both a pourable dressing and a thick dip — fresher than anything from a bottle.
Nutrition per serving
2 tbsp- Net carbs
- 1.1g
- Calories
- 120kcal
- Protein
- 0.7g
- Fat
- 13g
- Total carbs
- 1.2 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: An all-mayo base thinned with unsweetened coconut milk, plus a splash of vinegar for the buttermilk tang that sour cream usually brings.
- Whisk the mayonnaise with the coconut milk, vinegar and lemon juice, then add the herbs and spices as written. It sets up slightly thinner than the classic, so chill it at least an hour before serving.
Avocado ranch: A whole avocado blended in makes a thick, pale-green ranch that’s great on taco salads and as a dip for wings.
- Blend all the ingredients with the avocado and lime juice in a blender or with an immersion blender until smooth. Press plastic wrap onto the surface and use within 2 days.
Jalapeño ranch: Fresh jalapeño, cilantro and lime blended into the ranch for the creamy, spicy green dip you get at Tex-Mex restaurants.
- Blend everything until smooth and flecked with green. Leave some jalapeño seeds in for more heat, and chill 1 hour, because it gets spicier as it sits.
- Also add
- Also add
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Estimated cost $3.37 for 10 servings ($0.34 each) · how we estimate
Instructions
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Whisk the mayonnaise, sour cream, cream and lemon juice in a bowl until smooth.
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Stir in the dill, parsley, chives, garlic powder, onion powder, salt and pepper.
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For a pourable salad dressing, thin with 1–2 tbsp water or unsweetened almond milk; leave it thick for dipping.
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Cover and chill at least 30 minutes so the dried spices hydrate and the flavors come together.
Tips for success
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No fresh herbs? Use 1 tsp dried dill, 1 tsp dried parsley and ½ tsp dried chives instead. - For more of a tangy “buttermilk” taste, add another 1–2 tsp lemon juice or a splash of white vinegar.
- Make it with homemade mayo for the cleanest flavor, and serve with avocado fries, wings or raw veggies.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Make it the day before you need it — the herbs and spices taste even better after a night in the fridge.
Refrigerate in a sealed jar up to 5 days.
Variations
3 variations, each with its own ingredients and macrosDairy-free
DietAn all-mayo base thinned with unsweetened coconut milk, plus a splash of vinegar for the buttermilk tang that sour cream usually brings.
- sour cream → more mayonnaise
- heavy cream → unsweetened coconut milk (carton)
- + 1 tsp white vinegar
0.5 g net · 153 kcal · 0.3 g protein · 17 g fat · ≈$0.29 per serving (−0.6 g net carbs vs the original)
Avocado ranch
FlavorA whole avocado blended in makes a thick, pale-green ranch that’s great on taco salads and as a dip for wings.
- + 1 medium ripe avocado
- + 1 tbsp fresh lime juice
1.5 g net · 144 kcal · 1 g protein · 15 g fat · ≈$0.45 per serving (+0.4 g net carbs vs the original)
Jalapeño ranch
FlavorFresh jalapeño, cilantro and lime blended into the ranch for the creamy, spicy green dip you get at Tex-Mex restaurants.
- lemon juice → fresh lime juice
- + 2 jalapeños
- + ½ cup fresh cilantro
1.3 g net · 121 kcal · 0.7 g protein · 13 g fat · ≈$0.36 per serving (+0.2 g net carbs vs the original)
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