Ranch Dressing

Homemade ranch keeps 5–7 days refrigerated in an airtight container. Store-bought bottled versions last longer; check the label. Do not freeze, as the creamy base will separate upon thawing.

For a tangier dressing, use Greek yogurt or sour cream instead of mayo.

Fresh herbs (dill, chives, parsley) make a noticeably better dressing than dried herbs alone—add them just before serving to preserve color.

Thin with a splash of milk if the dressing becomes too thick.

Homemade ranch tastes best after sitting for at least 1 hour to let flavors meld.

Using only dried herbs without adjusting salt and acid; dried herbs are more concentrated than fresh.

Adding herbs too early before serving, causing them to lose color and turn brown.

Over-thinning the dressing; add liquid gradually.