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Creamy Mayo Ranch

Featured in Appetizers & Snacks.

This ranch mix blows store-bought out of the water. Ready fast (5 mins), easy to customize with herbs, and works for salad or dipping. Keeps in the fridge for a week and pairs fantastically with veggie trays or hot wings. The texture is spot-on, and you can tweak the thickness easily. Truly a small effort for a big flavor upgrade.
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Updated on Mon, 21 Apr 2025 18:00:28 GMT
A close view of a spoon lifting smooth, creamy dressing from a bowl. Pin it
A close view of a spoon lifting smooth, creamy dressing from a bowl. | tasteofmoms.com

I finally ditched the grocery store ranch and came up with my own version at home - and boy, what a game changer! This smooth, luscious ranch has just the right mix of herbs and zip. The coolest thing? It takes just minutes to whip up and tastes way fresher than anything from those plastic bottles. I love tweaking how thick it is based on what I'm using it for - runny for salads or thick for dunking those crunchy hot wings.

A Total Kitchen Revolution

You'll never look at bottled ranch again after trying this homemade stuff. It tastes so much livelier and more intense. I always keep some in my fridge throughout the week for quick salads and sandwich spreads. My little ones started munching more veggies just to have an excuse to use this ranch. Now that's what I call winning at parenting.

What You'll Need

  • Mayonnaise: Forms that smooth, rich foundation - I always go with full fat for the nicest feel.
  • Sour Cream: Brings that wonderful tartness and makes the whole thing super velvety.
  • Milk: Add just enough to get it flowing exactly how you like it.
  • Dried Herbs: My special blend of dill, chives and parsley makes this taste authentic.
  • White Wine Vinegar: A tiny bit adds that perfect kick.
  • Seasoning: Onion powder, garlic powder, pepper and salt create that unmistakable ranch taste.

Whipping It Together

Blend Your Foundation
First, mix your sour cream and mayonnaise in a bowl. I grab my special mixing bowl with the pouring edge - it makes life easier. Pour in your vinegar and milk and watch everything come together.
Add Your Flavors
This is the fun part - toss in all those dried seasonings and herbs. I enjoy seeing all those tiny green flecks spread through the creamy mix as I stir.
Let It Rest
Stick it in the fridge for at least half an hour. I know you'll want to taste it right away, but waiting makes such a big difference in the flavor.
A piece of bread is being dipped into a bowl of creamy white dip, with some seasoning visible on the surface. Pin it
A piece of bread is being dipped into a bowl of creamy white dip, with some seasoning visible on the surface. | tasteofmoms.com

My Insider Tricks

After countless batches, here's what I've figured out. Use less milk than you think at first - you can always thin it later. I make mine thicker when I want a dip and add extra milk for dressing salads. And don't rush past the cooling time in the fridge - it really lets those herbs blend and brighten up.

Frequently Asked Questions

→ Why let it chill in the fridge?
The rest time lets the herbs soften up and flavors combine better. While you can use it right after mixing, a quick chill (even 30 mins) brings out the best taste.
→ Can I use any kind of milk?
Totally! Whole milk makes it creamiest, but feel free to use whatever you have on hand. The milk's just to control how thick or thin you want the final texture.
→ How do I tweak the thickness?
Dial it up by keeping the milk minimal for a thick dip or add extra milk for a runnier, pourable dressing. And remember, it'll firm up a bit as it chills.
→ What can replace white wine vinegar?
Try rice vinegar, plain white vinegar, or even lemon juice. Just note that lemon juice will bring a sharper zing to your blend.
→ What should I pair it with?
It's so versatile! Use it on salads, as dip for veggies, wings, pizza, or even drizzled on wraps, sandwiches, and pasta salads.

Creamy Mayo Ranch

Simple and rich ranch dressing for dips, veggies, and salads. Made in minutes with sour cream, mayo, and a touch of herbs.

Prep Time
5 Minutes
Cook Time
~
Total Time
5 Minutes
By: Ashley


Difficulty: Easy

Cuisine: American

Yield: 10 Servings (1.25 cups)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 ¼ teaspoon garlic powder.
02 1 tablespoon white wine vinegar.
03 1 teaspoon dried parsley.
04 ½ cup creamy sour cream.
05 ⅛ teaspoon ground black pepper.
06 ½ cup rich mayonnaise.
07 ¼ teaspoon dried dill.
08 1 teaspoon dried chives.
09 ⅛ teaspoon finely milled onion powder.
10 ¼ teaspoon salt.
11 ¼ cup whole milk (adjust as needed).

Instructions

Step 01

Blend sour cream with mayonnaise in a bowl until smooth and creamy.

Step 02

Toss in all the seasonings, vinegar, garlic, salt, onion powder, and black pepper. Stir everything together well.

Step 03

Gradually blend in milk until it reaches the thickness you like. It'll thicken up a bit more after chilling.

Step 04

Wrap the bowl tightly and stick it in the fridge for at least two hours to settle the flavors.

Notes

  1. Whole milk gives the creamiest texture.
  2. Use less milk for dip consistency, more for pouring over greens.
  3. Try lemon juice or other vinegars instead!
  4. Perfect as a dip, sandwich spread, or salad topper.

Tools You'll Need

  • Measuring spoons and cups.
  • A small bowl for mixing.
  • Whisk or stirring tool.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (from mayo).
  • Dairy (includes milk and sour cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 52
  • Total Fat: 5.34 g
  • Total Carbohydrate: ~
  • Protein: ~