Serve it as a dressing or a dip, this made from scratch garlic ranch with fresh herbs is super simple to prepare in just five minutes and tastes good on EVERYTHING! Naturally vegetarian and gluten-free.
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My name is Jessica and I am a ranchaholic. For realsies.
I’m a Midwest girl through and through. If you know anything about the Midwest, you may be aware we LOVE our ranch. As illustrated above, we put it on EVERYTHING.
And why wouldn’t we? It is so good!!!
Believe me when I tell you not all ranch dressings are created equally. There’s the nasty bottled stuff packed full of MSG and preservatives that sells for a buck or two, the refrigerated store-bought stuff (which is a step up), OR the homemade stuff.
Clearly, the last option is the best of the three. No doubt about it.
It is so incredibly easy to make, takes no longer than five minutes to prepare, and uses basic ingredients. And let’s not forget it’s also naturally gluten-free and vegetarian.
This garlic ranch dressing is creamy, herbalicious, and a bit tangy. It’s loaded with fresh, raw garlic. So much so that it’s got a bit of a bite, especially after a day or two. Once the flavors have had time to meld it’s like BOOM. If you are a garlic lover, you will dig it. Your significant other, on the other hand, may not. Don’t let that stop you though.
Ingredients (+ notes & substitutions)
- Buttermilk: You’ve probably seen ranch dressing specifically labeled as “buttermilk ranch”, but traditionally ranch was made with buttermilk, so identifying it as such is actually redundant.
- Mayonnaise: Personally I’m not a big fan of overly “mayonniase-y” ranch dressings. I have found that it is necessary to incorporate some mayo to reach the ideal consistency, however.
- Sour cream
- Lemon juice: A little bit of acid to balance the flavor profile.
- Onion powder
- Salt & black pepper
- Fresh chives
- Fresh dill
- Fresh parsley
How do you make garlic ranch? (+ tips)
This may be the shortest how-to section I’ve written yet.
Use a blender or immersion blender to blend together all the ingredients aside from the fresh herbs.
Transfer mixture to a jar and stir in the herbs or cover and shake until combined.
How to store
Refrigerate in an airtight container for up to one week. Freezing is not recommended as both mayonnaise and buttermilk have a tendency to separate when frozen.
How to use this garlic ranch dip:
- Use it as a dip for pizza or breadsticks.
- Use it on a salad like this BBQ Chicken Bacon Ranch Salad.
- As a dip for crudites.
- As a dip for fries or chips.
- With chicken tenders or wings.
- On a sandwich or in a wrap.
More homemade ranch recipes:
- Buffalo Ranch: Get your buffalo sauce and ranch dressing fix all in one with this simple, five-minute buffalo ranch. It’s great on salads, chicken, or as a dip for fries, pizza, and more. Naturally vegetarian and gluten-free.
- Chipotle Cilantro Lime Ranch: Smoky, zesty, and fresh; this quick and easy chipotle cilantro lime ranch packs a punch. It’s great on Mexican-style salads, for dipping veggies, or even on a burger or sandwich. Naturally gluten-free and vegetarian.
- Dill(icious) Ranch: This refreshing homemade ranch is easy to prepare and ready in just five minutes. It’s full of fresh herbs including mucho dill. Wonderful for dipping or to dress a salad. Naturally gluten-free and vegetarian.
If you make this garlic ranch dip I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 cloves garlic
- 1/2 teaspoon lemon juice
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon minced chives
- 1 tablespoon minced dill
- 1 tablespoon minced parsley
- Using a blender or immersion blender, blend together buttermilk, mayonnaise, sour cream, garlic, lemon juice, onion powder, black pepper, and salt.
- Transfer to a jar. Add the chives, dill, and parsley. Stir until combined or cover and shake.
Storage: Refrigerate in an airtight container for up to one week.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 94mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc