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Hidden Valley Ranch Dressing Recipe

Skip the store-bought packets and make Hidden Valley ranch dressing at home in under five minutes. Homemade ranch tastes fresher, costs less, and lets you control the salt and flavor intensity to match your preferences exactly. This copycat version delivers that iconic tangy, herbaceous taste you grew up loving, perfect for salads, dips, and wings.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings
Course: Condiment
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon fresh parsley finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh chives finely chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh dill finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon MSG monosodium glutamate, optional

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Measuring cups
  • Glass jar or container for storage
  • Small spoon for stirring

Method
 

  1. Pour one cup of mayonnaise into a large mixing bowl.
  2. Add the sour cream and buttermilk, whisking everything together until smooth and fully combined.
  3. If using dried herbs, sprinkle in dried parsley, chives, and dill, then whisk well to distribute evenly and prevent clumping. Let sit briefly to hydrate.
  4. Add the garlic powder and onion powder, whisking thoroughly after adding each to avoid clumps.
  5. Sprinkle in the black pepper and salt to taste, starting with the listed amounts, and whisk to combine.
  6. If desired for authentic flavor, add the one-eighth teaspoon of MSG and whisk well to incorporate.
  7. If using fresh herbs, fold in the finely chopped parsley, chives, and dill gently with a spoon to preserve their color and flavor.
  8. Taste the dressing and adjust seasoning as needed: add more salt or garlic powder if it tastes flat, or whisk in additional buttermilk to thin if too salty or thick.
  9. Transfer the finished dressing into a clean glass jar or container with a tight-fitting lid.
  10. Refrigerate for at least one hour before serving to allow flavors to meld and intensify. The dressing will thicken slightly as it chills.

Notes

Make a double batch and store it for up to two weeks. This dressing tastes better on day two or three as the flavors fully develop and meld together.