Homemade Ranch Dressing Recipe (Quick and Easy)

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I love ranch dressing! Like really love it! So much so I cannot even fathom the thought of having a salad without it. I do not, however, love all the ingredients in the store bought versions.

Ranch dressing, or any dressing really, feels intimidating to make homemade. If you notice in my posts, I am not a very confident cook. A lot of things are intimidating to me. However, I am pushing through those feelings to better myself and bring wholesome foods into our home. I hope I can be an encouragement to you to do the same!

I have a meat and potatoes type of husband. If you have one of those you know that turning a dip or appetizer into a meal doesn’t cut it. So it still surprises me that he not only loves salad but will eat salad as a meal, with enough protein on it, of course. And lots of bacon, can’t forget the bacon!

After a long day of work I whipped up a big salad for dinner. I made my plate, went to grab the ranch dressing and there wasn’t a drop in the house. I cannot even entertain the idea of eating a salad dry. I’m not a barbarian. Andrew, on the other hand wasn’t even phased by this disaster. He does eat his salads dry. I have no idea what is wrong with him. Even waitresses at restaurants have to ask him twice if he’s sure he doesn’t want any dressing on his salad.

So I went to google and found a very easy ranch dressing recipe. I actually had all the ingredients and it took me less than 5 minutes to make.

I cannot remember where I got the recipe, but I did make some adjustments to make this one my own.

So, let’s get started.

What you need:

Sour Cream.

Mayonaise.

Lemon Juice.

Milk.

Ranch Seasoning.

An Emersion Blender.

Combine the ingredients:

Into a mason jar; combine the sour cream, mayonnaise, lemon juice, ranch seasoning (or your own blend), and half of the milk. Mix it with a whisk or emersion blender. I love my emersion blender, it’s not a necessity but it sure makes task like this more fun. Here’s the one I bought off Amazon and it works great (I am not an Amazon Affiliate).

I only add half of the milk at first to make sure it doesn’t get too runny. I add in the rest as I blend until the consistency looks right. You want it to be pourable but not too runny. In this recipe I used all the milk.

You can chill in the refrigerator for an hour before serving or use right away. I use it right after I make it and it taste very good. It does taste better, however, as it chills in the fridge.

Store in an air tight container or jar in the refrigerator. It should last for about a week.

That’s all there is to it! So easy and only takes a few minutes! Enjoy!