If you’ve ever wished for a ranch dressing that tastes like it came straight from a restaurant — but without making a huge batch — this Small Batch Restaurant Ranch Dressing is your new go-to. With bold herb flavor, just the right tang, and a texture you can tweak to your liking, it’s ideal for salads, dips, or drizzling over roasted veggies, burgers, or chicken wings.
This homemade version delivers that signature restaurant-style flavor with simple pantry ingredients. It comes together in minutes and tastes even better after a short chill in the fridge. No preservatives, no bottled taste — just creamy, zesty ranch that you can feel good about.
Why You’ll Love This Recipe
- Small batch, no waste: Makes about ⅓ cup — perfect for 2–3 servings without having to store leftovers.
- Herb-forward flavor: Uses dried or fresh herbs to bring bright, savory flavor.
- Adjustable texture: Thin it with more buttermilk or milk to your preference.
- Quick & simple: No blending, no special equipment — just whisk and chill (or serve immediately).
Ingredients (Yields ~⅓ cup / about 5 tablespoons)
- 3 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon dried minced onion
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried chives
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- Pinch of salt (about ¼ teaspoon)
- Pinch of freshly cracked black pepper (about ¼ teaspoon)
Notes & Substitutions
- Use full-fat sour cream for best flavor and texture.
- You can substitute Greek yogurt for sour cream, though the flavor will be slightly tangier and thicker.
- If you don’t have buttermilk, use milk and add a small squeeze of lemon juice for a similar tang.
- Fresh herbs may be used instead of dried — simply double the amount and chop finely.
Instructions
- In a small bowl, whisk together the buttermilk, mayonnaise, and sour cream until completely smooth.
- Add the dried herbs and spices: minced onion, parsley, chives, onion powder, garlic powder, and dill. Stir until well combined.
- Add salt and pepper to taste. Whisk again and taste — adjust seasoning if needed.
- For a thinner consistency, stir in more buttermilk (or milk) one teaspoon at a time.
- For extra smooth dressing, pulse the herbs and spices in a mini food processor before mixing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop (optional but recommended).
How to Use It
This creamy ranch dressing is super versatile. Here are a few tasty ways to use it:
- As a salad dressing (over crisp romaine, iceberg, or mixed greens)
- As a dip for raw veggies, fries, chicken wings, or nuggets
- Drizzled over tacos, buffalo chicken sliders, or baked potatoes
- As a sandwich or wrap spread
- Mixed into cold pasta salads or potato salad for a ranch twist
Tips for Success
- Chill it: If you can, let the dressing rest in the fridge for 30–60 minutes to let the flavors meld.
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce for a spicier version.
- Tweak the texture: If you prefer a pourable dressing, add more buttermilk or milk. For a thicker dip, reduce the buttermilk slightly.
- Double it: Want more? Simply double the ingredients for a larger batch.
- Fresh is best: For the brightest flavor, try this recipe with fresh parsley, chives, and dill when available.
Storage & Shelf Life
Store your homemade ranch dressing in an airtight container or small mason jar in the refrigerator. It will stay fresh for up to 4 days. Stir before using, as natural separation may occur.
Nutrition (Per 1 Tbsp Serving, Approximate)
- Calories: 64
- Fat: 6 g
- Carbohydrates: 2 g
- Protein: 1 g
Note: Nutrition values will vary depending on exact ingredients used.
Final Thoughts
This small batch restaurant ranch dressing recipe is perfect when you want that bold, creamy flavor without committing to a full bottle. It’s easy to customize, quick to make, and far more flavorful than store-bought dressings. Whether you’re hosting a game day party or just need a little something to dip your carrots in, this recipe hits the spot every time.