This ranch dressing is our absolute favorite. Use a base of Greek yogurt or sour cream, choose dried or fresh herbs, and add a touch of smoked paprika for a subtle smoky note. It’s versatile, bright, and incredibly easy to make.
Meet my all-time favorite ranch dressing — simple, flexible, and the only ranch recipe you’ll need.
This version first appeared in my cookbook Everyday Dinners, and while I’ve included it inside several recipes there, it deserved its own page since I use it constantly.
It really does deserve the spotlight.
In Everyday Dinners I have a Sauces & Dressings chapter that functions as my fridge essentials. It’s packed with vinaigrettes (chili lime, balsamic), creamy dressings (green goddess, strawberry black pepper), sauces (tahini, avocado), and refrigerator staples like garlic confit, tomato confit, and quick pickles.
Making one or two of these ahead for the week transforms ordinary dinners, elevates leftovers, and turns lunches into something special.
Anyway!
The ranch recipe from that chapter is one of the most requested and most used. It’s more than a dressing — it’s a dip, a spread, and a finishing drizzle. It enhances flavors without overpowering them.
Funny story: I didn’t grow up loving ranch. My family favored balsamic, oil & vinegar, or blue cheese on salads, so ranch was never a staple. It wasn’t until I developed this recipe that ranch became something I actively reach for.
This version changed everything for me.
What I love about this ranch
- You can make it with fresh or dried herbs depending on the season and what you have on hand. Note that 1 tablespoon fresh herbs equals about 1 teaspoon dried, so adjust quantities accordingly. Fresh herbs will make the dressing brighter and slightly greener.
- Plain Greek yogurt or sour cream both work well. Choose the base you prefer or what’s in the fridge.
- A small pinch of smoked paprika adds a pleasant hint of smokiness. If you don’t have smoked paprika, just omit it — there’s no need to substitute with regular paprika.
- Mayonnaise is essential here to balance the tang of the yogurt or sour cream and to give the dressing the right creamy texture. I don’t recommend leaving it out; otherwise the dressing can be too sharp.
My favorite way to make this is in a small blender or food processor; it blends the herbs and aromatics into a smooth, cohesive dressing. A compact blender like a NutriBullet works perfectly and makes the process quick and foolproof.
This ranch is fantastic on chicken meatballs, chicken fingers, roasted vegetables, grilled sweet potatoes, salads, or simply used as a dip for fresh veggies and chips. Keep a jar in the fridge and it will improve so many weeknight meals.
Ranch Dressing Recipe
Ranch Dressing Recipe
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Ingredients
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
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Add all ingredients to a blender or food processor and blend until completely smooth and combined. Transfer to a sealed container and refrigerate. The dressing keeps for about one week.
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Just grab a spoon!