Ranch Dressing– Easy Outback Steakhouse Copycat

This homemade ranch dressing is creamy, herby, and just tangy enough — like the classic Outback ranch, but fresher and better. It’s super easy to throw together and works with basically everything: fries, wings, salads, even late-night breadsticks. Made with real herbs and a little buttermilk magic, it’s that go-to dip you’ll keep coming back to.

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Quick Summary

Prep time: 10 mins
Cook time: 0 mins
Flavor: creamy, tangy, herby
Great for: dipping, drizzling, fridge-door flexes

Why I Like This Recipe

Didn’t think I’d get this attached to ranch. But here I am, using it on salads and as sandwich spread. It’s quick. It’s customizable. It tastes like something from an actual restaurant, not a bottle. Game changer.

Ingredients

• ½ cup sour cream
• 2 tbsp mayo
• ¼ to ½ cup buttermilk
• 1 tbsp parsley, chopped
• 1 tbsp dill or cilantro, chopped
• 1 tbsp chives, chopped
• 1 garlic clove, pressed
• 1–2 tsp lemon juice
• ½ tsp fine salt
• Fresh cracked black pepper to taste

How To Make Ranch Dressing

1. Combine everything: In a bowl, add sour cream, mayo, ¼ cup buttermilk, herbs, garlic, lemon juice, salt, and pepper.
2. Whisk it up: Stir until smooth and flecked with green. If it’s too thick, add a splash more buttermilk.
3. Taste and tweak: More lemon for brightness? More salt? Go with your gut.
4. Let it chill: Rest it in the fridge for 10–15 mins to let the flavors settle in.
5. Serve cold: Use as dip, drizzle, or dressing. It just makes everything better.

Tips for Success

• Start with less buttermilk — you can always add more.
• Use fresh herbs. Makes all the difference.
• Garlic should be finely minced or pressed. No big bits.
• Let it sit before serving — it’s better that way.

Storage and Reheating

• Fridge: Keep it in a sealed jar or container. Good for 5–7 days.
• Freezer: Nope. Dairy and herbs don’t love the cold that much.
• Reheat: You don’t. It’s a cold dressing. Just stir if it separates.

Frequently Asked Questions

• Can I make this without buttermilk?
  Yep — sub in milk + a squeeze of lemon or vinegar. It’s not exact, but it works.
• Is Greek yogurt okay instead of sour cream?
  Totally. Just go full-fat if you want it creamy.
• Can I use dried herbs?
  If that’s all you’ve got, yes. Use about ⅓ of the amount, but expect a different flavor.
• What if I want it thicker?
  Use less buttermilk or add an extra spoon of mayo or sour cream.
• Is this the same as Outback’s ranch?
  It’s super close. Honestly… probably better.

Common Mistakes and How to Dodge Them

• Adding too much buttermilk at once: It can go from creamy to watery fast. Pour slow, mix, check.
• Using bottled lemon juice: Not the worst thing ever, but fresh has a better kick.
• Skipping the fridge time: Let it sit. Flavors mellow out and blend way better.
• Using dried garlic instead of fresh: You’ll lose that mellow garlic depth. Press a clove — it’s worth it.
• Not tasting before serving: Seasoning can shift as it sits. Taste once before you serve it. Adjust if needed.

Nutrition Facts (Per Serving)

• Calories: 120 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 220mg
• Potassium: 60mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

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