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Ranch Dressing: Two Ways (Restaurant-Style & Homemade)

Easy homemade ranch dressing recipe with two versions: restaurant-style using seasoning mix or made from scratch with fresh herbs. Creamy, customizable, perfect dip.
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Prep Time 5 minutes
Chilling Time: 1 hour
Course: Side Dish
Ingredients Method

Ingredients
  

Version 1: Hidden Valley Restaurant-Style Ranch
  • 1 cup mayonnaise
  • ½ - 1 cup full-fat buttermilk (start with ¾ cup, add more for desired consistency)
  • 1 (1-ounce) packet Hidden Valley Restaurant-Style Ranch Dressing Mix
  • ½ teaspoon dried dill (or 1½ teaspoons finely chopped fresh dill)
Version 2: Homemade Seasoned Ranch
  • 1 cup mayonnaise
  • ¾ - 1 cup buttermilk (start with ¾ cup, add more for desired consistency)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill (or 1½ teaspoons finely chopped fresh dill)
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon fine sea salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)

Method
 

Version 1: Hidden Valley Restaurant-Style Ranch
  1. In a medium bowl, whisk together the mayonnaise, ¾ cup buttermilk, dill, and ranch dressing mix until it becomes smooth.
    Tip: Start by adding half of the seasoning packet, mix well, and then adjust it to taste. The full packet can sometimes make the dressing a bit too salty, so it’s wise to build the flavor gradually.
  2. Taste and adjust its thickness. If you prefer a thinner, pourable dressing, add more buttermilk, 1 tablespoon at a time, until you reach your favorite consistency.
  3. Cover and refrigerate it for at least 1 hour to allow the flavors to meld. I personally recommend refrigerating it overnight.
  4. Use it as a salad dressing, dip, or topping. Store it in an airtight container in the refrigerator for up to 7 days.
Version 2: Homemade Seasoned Ranch
  1. In a medium bowl, whisk together the mayonnaise and ¾ cup buttermilk until it’s smooth.
  2. Stir in garlic powder, onion powder, dill, lemon juice, salt, and pepper.
  3. Taste and adjust the thickness. If you prefer a thinner, pourable dressing, add more buttermilk, 1 tablespoon at a time, until you reach your preferred consistency.
  4. Whisk everything together until they are well combined. Cover and refrigerate the dressing for at least 1 hour, or overnight for the flavors to fully develop.
  5. Use it as a salad dressing, veggie dip, or sandwich spread. I recommend storing it in an airtight container in the refrigerator for up to 7 days.