Homemade Ranch Dressing Without Seed Oils

 If you've been buying bottled ranch… this is your sign to stop.

No seed oils. No fillers. No weird ingredients. Just real food that tastes better,  and takes about 5-10 minutes to make.

• Ingredients:
  • ¾ cup full fat sour cream
  • ¼ cup whole milk or buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 small garlic clove, finely grated (optional)
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • ½ tsp sea salt, then more to taste
  • Fresh cracked black pepper

  Make it: Whisk everything together until smooth. Start slow with milk until desired consistency, add another splash if you want it more pourable.

  The important part: refrigerate it for at least 20 to 30 minutes before serving. An hour is even better. The garlic, herbs, vinegar, and dairy need time to come together.

Instructions

Whisk everything together in a bowl until smooth. Let it sit for 10–15 minutes before serving — this is the step most people skip, and it's what takes it from good to restaurant-level. The flavors meld and the texture sets beautifully.

That's it. Sorry, Hidden Valley… respectfully. 🤍

Notes

• Sour cream matters: A clean, high-quality brand like Strauss makes a noticeable difference in flavor and texture.
• Fresh vs. powder: Fresh garlic gives a sharper bite; powder is mellower and blends more smoothly — both work great. I tend to just use garlic powder.
• Storage: Keep in a sealed jar in the fridge for up to 5 days. Give it a stir before each use.
• Try it on: Our Cheeseburger Bowl — it was made for this.