Chili’s Ranch Dressing Recipe
This creamy Chili’s-style ranch dressing is cool, tangy, and perfectly seasoned. Made with mayonnaise, sour cream, buttermilk, dried herbs, lemon juice, and vinegar, it comes together in about 10 minutes and tastes delicious with salads, fries, vegetables, chicken tenders, and wings.
Equipment
- Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- Mason jar or airtight container
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill weed
- ½ tsp dried parsley
- ½ tsp dried chives
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp lemon juice
- ½ tsp white vinegar
- 1 tbsp Greek yogurt for an extra tangy ranch (optional)
- Fresh herbs for garnish (optional)
- Fresh cilantro for a Tex-Mex twist (optional)
Instructions
- Add the mayonnaise, sour cream, and buttermilk to a medium mixing bowl. Whisk until smooth.
- Add the garlic powder, onion powder, dried dill weed, dried parsley, dried chives, kosher salt, and black pepper. Whisk until the seasonings are evenly incorporated.
- Stir in the lemon juice and white vinegar. Taste the dressing and adjust the salt or seasoning as needed.
- Transfer the ranch dressing to a mason jar or another airtight container with a tight-fitting lid.
- Refrigerate for at least one hour before serving. Stir or shake well before using.
Notes
- For a thicker dipping ranch, use slightly less buttermilk.
- For a thinner salad dressing, add additional buttermilk one tablespoon at a time.
- The flavor improves as the dressing chills. Refrigerating it overnight produces the best flavor.
- Store the ranch in an airtight container in the refrigerator for 5 to 7 days.
- Stir or shake before serving because slight separation is normal.
- Do not freeze this dressing because the dairy ingredients may separate after thawing.