Ranch Dressing with Fresh Herbs Recipe - Allrecipes.com
Ranch Dressing with Fresh Herbs Recipe

Ranch Dressing with Fresh Herbs

Recipe by  

"This dressing packs a punch of flavor without the use of dried herbs or spices. I wanted a recipe that explodes with freshness, a bit of tang, and traditional ranch flavor. It can be made on the lighter side if you wish. Use it to dip veggies or decadent foods such as fried onion rings or chicken strips. Stores well in the refrigerator. To lighten the calorie count, use light mayonnaise and light sour cream. You can even substitute plain yogurt for the sour cream if you like, but it will alter the taste somewhat."

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Ingredients Edit and Save

Original recipe makes 1 1/2 cup Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red bell pepper, green onion, shallot, parsley, dill, cilantro, and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise, and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2012

I followed this recipe exact only using reduced fat mayonnaise/sour cream--I made no other changes. I mixed this up this morning as I wanted it to have time to sit in the fridge until dinner. I served this with a veggie platter (baby carrots, sliced cucumbers, raw broccoli and plum tomatoes), it was one of the best dips we've had in a long time. I was doubtful that fresh herbs could make *that* much of a difference. BOY, was I wrong!

Most Helpful Critical Review
Aug 06, 2010

I wanted to love this dressing; I've been making my own and still looking for a great ranch. I knew two raw shallots would be overpowering, based on past experience. But, unfortunately, just one was too much as well...all I could taste was raw shallot. I'm not sure what to do about that, but if I figure it out, I'll finally have the homemade ranch I'm looking for.

Feb 09, 2012

Jackpot! Hubs and I both responded favorably at the same time as this hit our mouths. A most excellent, fresh tasting dressing with a perfect balance of each of its components. Other than using equal amounts of the mayonnaise and sour cream I prepared this exactly as written. I loved the combination of herbs and I was particularly fond of the addition of the minced red pepper, which added a lot of character - in flavor, in color, and in texture. One of the best dressings I've tried from this site; one that could easily make me eat a lot more salad! I served this with a tossed salad of baby spinach, Romaine lettuce, English cucumber and sliced avocado.

Jul 19, 2010

The use of fresh herbs and veggies instead of powders makes a BIG difference. If you're going to use powdered this and that, may as well buy a pouch of dried Hidden Valley! My Family gave a hearty round of applause on this one. They didn't think Ranch dressing could be made from scratch and I made a lighter version of this with yogurt and light sour cream! The longer it sits the better it tastes. Made this two days before we ate it since plans changed.. it was loaded with flavor.

Aug 09, 2010

This dressing is fabulous...I didnt have green onions on hand so I used red..I will be making this again so nice not to have all those additives

Jul 25, 2011

This was very tasty and simple enough to make. I had to resort to dried dill as it's the one herb I didn't plant this year. I cut back a bit on the cilantro and I'm very glad I did as it was a predominant flavor. I think the full amount would have been far too much and masked the other flavors in this dressing. This was wonderful on a fresh garden salad.

Aug 14, 2011

This dressing is very good and beautiful to look at as well. I added twice as much lemon juice because I like a tangier ranch, and the flavour was great. Used it last night as a dip for oven baked zucchini sticks, and I will use it tonight for garden stuffed potatoes, from this site. Thanks!

Dec 31, 2012

I love this recipe! I made it as a dip and not a dressing, using 3/4c sour cream and 1/2c mayo (no milk). My daughter will eat veggies dipped in ranch, so I need a healthy ranch dip. I omitted the shallot because it is so pricey and I did not want too much raw onion flavor. I also used the red, yellow and orange sweet baby peppers because I always have those on hand. I am certain I used a bit more than called for. Served it for a family gathering and everyone loved it.


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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