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Ranch Dressing

Homemade ranch that actually tastes like garlic and herbs instead of preservatives. Make your own powder, mix with mayo and coconut milk, and never go back to store-bought.

Ingredients

  • onion granules fill jar half full
    2 parts
  • garlic granules fill jar to three-quarters
    1 part
  • dried dill part of the remaining quarter
    ½ part
  • dried parsley fill the rest
    ½ part
  • mayonnaise
    1 cup
  • neutral coconut milk less for dip, more for dressing; we like Chaokoh
    ¼–½ cup
  • salt
    to taste

Instructions

  1. 1

    Make the ranch powder: Fill a glass jar half full with onion granules, then to three-quarters with garlic granules, then fill the rest with dill and parsley.

  2. 2

    For dressing or dip: Combine 1 cup mayonnaise with ¼ cup coconut milk (for dip) or ½ cup (for dressing). Add 1–2 Tbsp ranch powder and salt to taste.

  3. 3

    Mix everything together. Start with less liquid and powder than you think—it's easier to add more, and the flavor will intensify as it sits.

Notes & Variations

  • • Use granules, not powder: Garlic and onion granules taste more like actual garlic and onions. Powders often contain anti-caking agents that dilute the flavor.
  • • Why no salt in the powder? I add salt to taste when making the dressing, since different bases have different salt levels.
  • • For the base, try: sour cream, Greek yogurt, or coconut cream instead of mayo.
  • • For the liquid, try: buttermilk (classic), regular milk, any plant-based milk, or even water with a touch of sugar.
  • • For the seasonings, try: marjoram, oregano, leek powder, green garlic powder, or fresh herbs instead of dried.
  • • Avoid coconut-forward brands like Thai Kitchen—they're too sweet for ranch.
  • • Keeps in the fridge for about a week, though it rarely lasts that long in our house.