Copycat Outback Steakhouse Ranch Dressing
Outback Steakhouse's ranch dressing stands out from the typical bottled versions with its extra-creamy texture and bold herb flavor. This homemade copycat captures that restaurant-quality taste using real buttermilk, fresh garlic, and a careful blend of dried herbs including dill, parsley, and chives. The secret is using both mayonnaise and sour cream for richness, plus a touch of white vinegar for brightness that cuts through the creaminess. Fresh herbs elevate this beyond ordinary ranch, while garlic and onion powder provide deep savory notes. Use it as a salad dressing, dipping sauce for their famous Bloomin' Onion petals, or spread for wraps and sandwiches. Unlike store-bought versions loaded with preservatives and artificial flavors, this fresh ranch lasts up to two weeks refrigerated and tastes like it was just made moments ago. The creamy texture is perfect for coating crisp lettuce or drizzling over loaded potato skins. Make a double batch on Sunday for the whole week ahead.
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Best For
Ingredients
- •Mayonnaise - 1 cup
- •Buttermilk - 1/2 cup
- •Sour cream - 1/4 cup
- •Dried dill - 1 teaspoon
- •Dried parsley - 1 teaspoon
- •Garlic powder - 1/2 teaspoon
- •Onion powder - 1/2 teaspoon
- •Black pepper - 1/4 teaspoon
- •Salt - 1/4 teaspoon
Instructions
- 1
In a large bowl, combine mayonnaise, buttermilk, and sour cream. Whisk until smooth and creamy.
- 2
Add all the dried herbs and spices: dill, parsley, garlic powder, onion powder, black pepper, and salt.
- 3
Whisk thoroughly until all ingredients are fully incorporated and the dressing is smooth with no lumps.
- 4
Cover and refrigerate for at least 1 hour before serving. This allows the dried herbs to rehydrate and flavors to blend.
- 5
Stir well before serving. The dressing will thicken slightly as it sits. Add more buttermilk if you prefer it thinner.
Tips & Variations
Pro Tips
- • For a healthier version, use Greek yogurt instead of sour cream to reduce fat while maintaining creaminess.
- • To ensure the best flavor, let the ranch dressing sit in the fridge for at least 30 minutes before serving; this allows the herbs to infuse properly.
- • Be cautious with salt; start with less and adjust to taste as some may prefer more seasoning depending on how it's being used.
- • This dressing can also be a great marinade for chicken or veggies, adding flavor before grilling or roasting.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • For a spicier kick, add a teaspoon of cayenne pepper or a splash of hot sauce to the mix.
- • Create a vegan version by substituting the mayonnaise and sour cream with plant-based alternatives and using non-dairy milk instead of buttermilk.
- • For a zesty twist, incorporate fresh chives or cilantro, or even try adding a squeeze of lime for an extra burst of flavor.
Frequently Asked Questions
How long can I store this ranch dressing?
This homemade ranch dressing can be stored in an airtight container in the refrigerator for up to two weeks. Just make sure to give it a good stir before each use, as the ingredients may separate over time.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using it in the recipe.
What dishes pair well with ranch dressing?
Ranch dressing is incredibly versatile! It goes great with salads, as a dipping sauce for vegetables or chicken, and even as a spread for sandwiches and wraps. It's also the perfect accompaniment to fried foods like onion rings or fries.
How can I make the ranch dressing thicker?
If you prefer a thicker ranch dressing, simply add a bit more sour cream or mayonnaise to the mixture. Alternatively, you can reduce the amount of buttermilk, adjusting it gradually until you reach your desired consistency.
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