Homemade Ranch Dressing

Recipe Note

Considerations

• On the blend ratio: Start with ½ tablespoon of Just Dill With It and taste before adding more. The blend is potent — a little goes a long way, and you can always add but can't take away.
• Buttermilk is non-negotiable. It's what gives ranch that signature tang and thin-but-creamy consistency. Low-fat buttermilk works fine; skip the substitutes if you can.
• The garlic. Grating a fresh clove (rather than mincing) gives you that sharp, punchy garlic note without any chunky bites. A microplane makes it a 10-second job.
• Let it rest. Ranch is good immediately, but it's great after 30 minutes in the fridge. The flavors meld as it sits. Make it first, then prep everything else.
• Storage: Keeps in an airtight container in the fridge for up to 1 week. Stir before serving if it separates slightly.

Serving Suggestions

Ranch this good deserves more than iceberg. Here's how to use it all week long.

• Side salad — romaine, cucumber, cherry tomatoes, thinly sliced red onion
• Crudité platter — carrots, celery, bell peppers, broccoli, snap peas
• Chicken tenders or wings — especially with the spicy variation
• Grain bowls — drizzled over farro, rice, or quinoa in place of a heavier dressing
• Burgers and sandwiches — particularly anything with bacon, avocado, or a fried egg
• Pizza dipping sauce — don't knock it
• Baked potato topping — in place of sour cream, alongside chives and a little extra Just Dill With It

Variations

• Cajun Ranch Dressing: For a spicier option, add 1-2 teaspoons of For Every O-Cajun into the base ranch dressing recipe. Use this as you would regular ranch, add it to a southwest salad, or as a great spread for a chicken sandwich!
• Cilantro Lime Crema: Add 1/2 tablespoon of lime juice and some finely chopped cilantro for a cream that would go great with tacos, taco salads, nachos are anything else that could use some lighter citrusy notes.

Nutrition