Chick Fil A Ranch Recipe

This creamy, herby ranch dressing is inspired by the classic Chick Fil A–style ranch I always crave. It’s smooth, balanced, and perfect for salads, dipping chicken or fries, and spreading on wraps. I love how fresh it tastes compared to bottled ranch, and it comes together in just minutes.

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Prep Time 10

Total Time 1 10

Servings: 4 People

Course: Condiment, Dressing

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

2 cups Mayonnaise Full-fat works best
1 cup Buttermilk Adds tang and smoothness
½ cup Sour cream Makes it creamy
2½ tablespoons White vinegar Brightens flavor
1½ tablespoons Freeze-dried chives Mild onion flavor
2 teaspoons Garlic Minced
1 teaspoon Dried parsley Herb balance
1½ teaspoons Worcestershire sauce Adds depth
1 teaspoon Dill Classic ranch flavor
½ teaspoon Dried oregano Subtle background note
½ teaspoon Black pepper Freshly ground if possible
¼ teaspoon Dried basil Soft sweetness
½ teaspoon Dry mustard powder Gentle tang
1 teaspoon Sugar Balances acidity

Equipment

1 Medium mixing bowl For combining ingredients
1 Whisk Helps create a smooth texture
1 Measuring cup set Dry and liquid
1 Measuring spoon set For accurate seasoning
1 Rubber spatula Scraping the bowl
1 Airtight container or jar For storing in the fridge

Method

Step 1:

I add the mayonnaise, buttermilk, and sour cream to a medium mixing bowl and whisk until the mixture is completely smooth and creamy.

Step 2:

I whisk in the white vinegar and Worcestershire sauce until fully combined. This helps give the dressing depth and balance.

Step 3:

I add the chives, garlic, parsley, dill, oregano, basil, black pepper, dry mustard powder, and sugar. I whisk gently until everything is evenly mixed.

Step 4:

I taste the dressing and adjust if needed. Sometimes I add a small splash of buttermilk if I want it slightly thinner.

Step 5:

I transfer the dressing to an airtight container and refrigerate it for at least 1 hour so the flavors can fully develop.

Step 6:

Before serving, I give it a good stir or shake to bring everything back together.

Notes

This ranch dressing tastes best after resting in the fridge, so I always recommend making it at least an hour ahead. It keeps well in an airtight container for up to 5–7 days. If it thickens too much, I just stir in a little extra buttermilk before serving.