Who doesn’t love a creamy and tangy buttermilk ranch dressing at the restaurant? The good news is that you can recreate it at home, with ingredients that you probably already have on hand, plus one secret component that will change your homemade ranch game forever!

This post is sponsored by Hidden Valley Ranch.

This ranch goes great with my Brazilian-Style Chicken Wings, over these Fully Loaded Nachos and in my Slow Cooker Buffalo Chicken Dip.

Oh, ranch sauce, how I love thee!

I love it so much that I may or may not have eaten a spoonful or two while I was waiting for my cheesy fries to come out of the oven.

Peppery, slightly sweet, incredibly creamy and with a distinctive tang from the buttermilk. How could anyone in their right minds dislike something so marvelous?

If you’re a ranch lover, please give this homemade ranch dressing a try. Dip all the things in it, drizzle everywhere and, if you must, eat it straight from the jar when no one is looking. No judgement here!

And if you’re not a ranch lover, it is probably because you haven’t tasted the right ranch. Bad ranch can really spoil the ranch fun!

But there’s hope, I promise. Make this recipe, grab your favorite fries or potato skins, and be ready to be converted. 

What ranch dressing do restaurants use?

The question we’ve all asked ourselves is: How come restaurant ranch is so much better than most of the bottled stuff? The secret: Hidden Valley Restaurant Style Ranch packets.

I know that because I’ve scoured the internet, trying to find out why I couldn’t recreate my beloved restaurant ranch at home. And I’ve seen lots of employees dishing the dirt by telling that forum (or the world, really) that their favorite stuff starts from a mix.

Imagine my shock when I learned that I did not have to Sous Vide anything, order milk that was milked from special cows in the Alps and/or make homemade aioli with eggs that were lay while the chicken were serenaded by monks.

A handful of simple ingredients and the ranch mix are all that is needed to recreate that delicious ranch that you pay the big bucks for when you go out to eat.

Restaurant-Style Ranch Dressing Ingredients

To make this homemade ranch dressing recipe, you will need:

• A packet of Hidden Valley Restaurant Style Ranch 
• Mayonnaise
• Sour Cream
• Buttermilk
• Garlic
• Chives
• Paprika

How to make Restaurant-Style Ranch Dressing recipe

Making homemade ranch is very VERY difficult. Brace yourselves, cause this is gonna be long. Ready?

1. Combine all the ingredients in a bowl and whisk until smooth.
2. Refrigerate for 30 minutes for the ranch dressing to thicken.

“That’s it?”

Yep. That’s it! No blender, mixer, nothing. You can whip this up in a matter of seconds. And if you’re too impatient to let it chill for 30 minutes, just skip this step and go to town!

Best foods to pair with restaurant-style ranch dressing

So. Many. Delicious. Things! I truly believe there are not many things that ranch can’t make better.

Here are some ideas on how to use ranch dressing:

• As a dip for French fries, chicken wings, chicken nuggets or tenders, mozzarella sticks, veggies.
• Used in recipes like mac & cheese, potato salad, chicken casserole, Thanksgiving turkey.
• Drizzled over salads, nachos, tacos, loaded fries, tater tots, baked potatoes, potato skins, and even – gasp! – pizza.

Substitutions

• Can I use low-fat or fat-free mayo and low-fat sour cream instead? Yes. But you should keep in mind that any alterations can change the consistency of the dressing.
• Can I use Greek yogurt instead of sour cream? Also, yes! Consistency might change a little bit, but greek yogurt works fine.
• I don’t like any heat. Then omit the paprika.
• I want more heat! Add more paprika, a pinch of cayenne pepper or a dash or two of hot sauce.
• Other add-ins to make your ranch dressing unique: sriracha sauce, chipotle, lime juice, honey mustard, balsamic vinegar, avocado. 

How long will homemade ranch dressing last?

Once your buttermilk ranch is prepared, it will keep in the fridge, in a covered container, for 3 to 4 weeks. 

I do not recommend freezing it. Since it contains mayo and dairy ingredients, like buttermilk and sour cream, it is prone to separate when frozen and thawed. It is best to make it as you need it.

More homemade condiment recipes:

• Guava BBQ Sauce
• Roasted Garlic Aioli
• Pizza Sauce
• Roasted Garlic Dipping Sauce