Ranch Sauce

If you’ve only had ranch sauce from a bottle, you’re about to level up. This homemade ranch sauce is everything ranch is meant to be: cool, creamy, tangy, and bursting with fresh herbs — and it only takes 5 minutes to whisk together.

Inspired by classic ranch dressing recipes, this version includes a few key upgrades: Greek yogurt for richness and protein, white wine vinegar for brightness, and just the right amount of garlic and dill to keep it tasting clean, not cloying.

It’s the kind of sauce you’ll want to put on everything — salads, wraps, wings, grain bowls, fries, and more.

Why You’ll Love This Recipe:

Thick enough for dipping, but smooth enough for drizzling

1. Uses Greek yogurt for a light, creamy texture

2. Bursting with fresh herbs and real flavor

3. Customizable for spice, tang, or sweetness

4. No preservatives, thickeners, or bottled taste

Final Thoughts:

This homemade ranch sauce is proof that simple ingredients, when combined just right, can create pure magic. Whether you're using it as a salad dressing, sandwich spread, or wing dip, this creamy, herby ranch has the freshness and flavor you just can’t get from a bottle.

It’s quick to make, endlessly customizable, and guaranteed to become a staple in your fridge.

Yield: 1 cup

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Ranch Sauce

Prep time: 5 MinChill Time: 15 MinTotal time: 20 Min

If you’ve only had ranch sauce from a bottle, you’re about to level up. This homemade ranch sauceis everything ranch is meant to be:cool, creamy, tangy, and bursting with fresh herbs — and it only takes 5 minutes to whisk together.

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Ingredients

• ½ cup mayonnaise (or avocado mayo for a lighter option)
• ½ cup plain Greek yogurt (or sour cream)
• 1 tablespoon white wine vinegar (or lemon juice)
• 2 tablespoons buttermilk or milk (to thin, adjust as needed)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 clove garlic, finely grated or minced
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped dill (or 1 tsp dried)
• 2 teaspoons chopped chives or green onion
• Salt & pepper to taste

Instructions

1. In a medium bowl, combine the mayo, Greek yogurt, vinegar, buttermilk, and Dijon mustard. Whisk until smooth.
2. Stir in the garlic, herbs, and a generous pinch of salt and pepper. Taste and adjust seasoning to your liking.
3. Let the sauce sit for 10–15 minutes in the fridge to allow flavors to meld. It gets better with time!

Notes

Make it vegan: Use vegan mayo and plant-based yogurt.

Make it spicy: Add a dash of hot sauce or a pinch of cayenne.

Add sweetness: Stir in ½ tsp of honey or maple syrup for balance.

More tang: Swap vinegar for lemon juice or add a splash of pickle brine.

Storage: Keeps well in the fridge for up to 5 days in a sealed container.

Nutrition Facts

Calories

854

Fat

85 g

Sat. Fat

14 g

Carbs

8 g

Fiber

1 g

Net carbs

7 g

Sugar

6 g

Protein

13 g

Sodium

1032 mg

Cholesterol

55 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.