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Homemade Ranch Dressing

This creamy homemade ranch dressing is a versatile vegetarian staple that far surpasses any shop-bought alternative. By using a base of buttermilk and soured cream, the recipe achieves a perfect balance of tanginess and silkiness. The addition of finely minced red pepper and fresh coriander provides a vibrant, modern twist on the classic American condiment, making it an excellent accompaniment for everything from crisp salads to crunchy vegetable crudités.

Quick to prepare and wonderfully fresh, this dressing is ideal for summer barbecues or as a cooling dip for spicy cauliflower wings. Using fresh garlic and onion ensures a punchy, savoury depth of flavour that develops beautifully after a short rest in the fridge. It is a simple, healthy way to elevate your midweek meals with minimal effort.

Continue reading below

Ingredients for Homemade Ranch Dressing

  • 120ml mayonnaise

  • 240ml soured cream (or substitute plain yoghurt)

  • 180ml buttermilk

  • 3 tablespoons minced red pepper

  • 2 tablespoons minced onion

  • 2 tablespoons minced fresh coriander

  • 1 tablespoon minced garlic

  • 1/2 teaspoons freshly ground black pepper

  • 1/2 teaspoons salt

How to make Homemade Ranch Dressing

Combine the mayonnaise, soured cream, and buttermilk in a mixing bowl and stir until smooth.

Add the pepper, onion, coriander, garlic, pepper, and salt and mix well.

The dressing will keep for a week in a sealed container in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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