Homemade Ranch Dressing : Creamy & Tangy

French

Creamy, tangy, and herb-flecked, this homemade ranch comes together in minutes today with mayo, sour cream, and buttermilk.

Chill it briefly for a restaurant-style taste, then use it for fries, wraps, salads, or dipping too.

Creamy Homemade Ranch Dressing (No Yogurt)

At home, our absolute favorite is a Wingstop-style ranch dressing.

We first tried it with gooey mozzarella tenders and Cajun fries, then again with “Wingstop-style” sweet potato fries, and it was instantly unforgettable.

Ever since, I’ve had one goal in mind: recreate that same sauce at home, with its creamy texture, herby flavor, and lightly tangy finish that makes everything taste more irresistible.

Making it yourself changes everything. You control the consistency (a thick dip or a more pourable sauce), the salt, and the tang, without that overly sweet aftertaste you sometimes get from store-bought versions.

You can also tweak the herbs to match your taste, and even add a small squeeze of lemon to brighten it up.

My best tip: let it rest in the fridge for at least 30 minutes, ideally 2 hours.

The flavors meld, the dressing thickens slightly, and the result truly tastes “restaurant-style.”

Ingredients for Creamy, Balanced Homemade Ranch Dressing (350–400 ml)

• 125 ml mayonnaise
• 125 ml sour cream
• 125 ml buttermilk
• 3/4 to 1 tsp dried dill (I only had fresh dill)
• 1/2 tsp dried parsley
• 1/2 tsp dried chives (I only had fresh chives as well)
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp fine salt
• 1/8 tsp crushed black pepper
• Fresh lemon juice: 1 to 3 tsp, to taste

Substitutions that work well

• No buttermilk? Mix 125 ml milk with 2 tsp lemon juice, let it sit for 10 minutes, then use. The texture stays close and the tang is pleasant.
• Sour cream: swap with thick crème fraîche, or Greek yogurt (slightly tangier and lighter).
• Mayonnaise: homemade or store-bought both work. A light mayo makes the sauce less rich and sometimes a bit thinner.

How to make homemade ranch dressing

1. Whisk the base (mayonnaise + sour cream + buttermilk) until smooth.
2. Add herbs and spices and whisk again.
3. Add lemon juice gradually (start with 1 tsp), whisk, then adjust to taste.
4. Jar and chill until serving time.

Best tip: chill at least 30 minutes (or up to 2 hours) so the herbs rehydrate and the flavor tastes more “restaurant-style.”

Choose your texture: dip, sauce, or dressing

• Thick dip: reduce buttermilk slightly, or add an extra spoon of sour cream
• Everyday sauce: keep the recipe as written
• Pourable dressing: add a splash more buttermilk and whisk

How to serve it (Wingstop-style ideas)

• Cajun fries, sweet potato fries, wedges
• Mozzarella tenders, chicken tenders, nuggets, wings
• Wraps, sandwiches, burgers
• Salad dressing for romaine, coleslaw, potato salad
• Veggie platter: cucumber, carrots, celery, cauliflower

Storage and food safety

• Keep in a clean, sealed jar in the fridge.
• Good for up to 1 week when stored cold and handled with a clean spoon.
• If the smell or texture changes noticeably, discard.

FAQ

– My ranch is too thin, what can I do? Add 1-2 tablespoons sour cream (or Greek yogurt), whisk, then chill.

– It tastes sharp right away. Chilling mellows the lemon and lets the herbs bloom, taste again after 30-60 minutes.

– Can I use fresh herbs? Yes, finely chopped. The flavor is brighter, but the sauce may keep slightly less long.

If you want, tell me whether you want it extra thick like a dip or more pourable like a dressing, and I’ll give you the exact adjusted ratios.

Sauces & Dips to try

• Fresh Chimichurri Sauce : Steak Sauce
• Easy and Quick Cocktail Sauce for Seafood
• Cucumber Raita Recipe