If your ranch dressing is too runny, don’t worry. You can fix it with stuff you probably already have in your kitchen. Here are four easy ways to make it thicker.
Add sour cream.
Mix in a spoonful of sour cream at a time. It gives the dressing a thicker texture without changing the flavor too much.
Stir in mayonnaise.
If you want a richer taste, add some mayo. Start with a tablespoon and keep going until you like the consistency.
Use Greek yogurt.
Greek yogurt thickens ranch and adds a little tang. It’s also a bit healthier than sour cream or mayo, if that matters to you.
Sprinkle in a little cornstarch.
If you’re out of other ingredients, cornstarch can work. Mix 1 teaspoon with a tiny bit of water, then stir it into the dressing and let it chill in the fridge for 15 minutes.
Once it’s thick enough, give it a taste and adjust the seasonings if needed. That’s it. Quick, simple, and your ranch is saved.
Homemade Ranch Dressing #shorts | @Flavor4Dinner |
I’ve had this happen more times than I can count made some ranch dressing, gave it a taste, and it was watery and just sad. One of the easiest ways I’ve found to fix this is by adding sour cream or mayonnaise. It sounds simple, and that’s because it is. These two ingredients are thick, creamy, and already part of most ranch recipes anyway.
I usually grab full-fat sour cream or mayo because the light versions don’t thicken things as much. Just take a spoonful, stir it into the dressing, and check the texture. Go slow with it. I made the mistake once of dumping in way too much mayo, and it turned into more of a sandwich spread than a dressing. So now I always start with one tablespoon at a time and give it a good mix before adding more.
Once it’s all stirred in, I let it sit in the fridge for 10 minutes or so. That gives it time to settle and thicken up even more. This trick works great for both homemade ranch and bottled stuff that needs a little help. Plus, it adds flavor without making it taste weird or different. It’s my go-to fix when I want thick, creamy ranch that sticks to everything from carrots to chicken wings.
Add a Bit of Buttermilk Powder:
One time I was making ranch from scratch and it came out super runny, almost like milk. I didn’t want to waste it, so I looked around my pantry and found a can of buttermilk powder. I’d bought it months earlier for pancakes and totally forgot about it. Turns out, it’s one of the best things you can use to thicken ranch dressing.
Buttermilk powder is dry, so when you mix it into liquid dressing, it soaks up some of the moisture. That helps make the ranch thicker without messing up the flavor. In fact, it keeps that nice tangy taste that ranch is known for. I usually start with just a little like half a teaspoon. Then I stir it in really well and wait a few minutes to see how thick it gets. If it still feels too thin, I add a bit more.
You don’t need to heat anything or change the recipe. It just works. I now keep a small container of buttermilk powder in my spice cabinet just for this. It’s a quiet little hero in my kitchen, and it’s saved more than a few dressings from going down the drain.
Chill It in the Fridge?
There was a time I thought my ranch was a total fail. I’d followed the recipe, but it turned out way too thin. I was about to toss it when my cousin said, “Just stick it in the fridge and leave it alone for a while.” I didn’t think that would do much, but I gave it a shot. And wow it actually worked.
Letting ranch dressing chill in the fridge thickens it up naturally. Something about the cold helps the ingredients settle and blend better. After about an hour, mine went from runny to just the right level of creamy. No extra ingredients. No whisking or adjusting. Just time.
Now, anytime I make ranch especially homemade I stick it in the fridge for at least 30 minutes before serving. Sometimes I’ll even make it the night before if I want it really thick the next day. It’s such a simple fix, but it makes a big difference. So if your ranch is too thin and you’re not in a rush, try chilling it. You might be surprised how well it firms up on its own.
Mix in a Tiny Bit of Xanthan Gum or Cornstarch Slurry:
I’ll be honest I was nervous the first time I used xanthan gum. I’d heard it was powerful, and it totally is. Just a pinch can turn runny ranch into thick, creamy dressing. If you’ve never used it before, it’s a powder that thickens stuff without needing heat. I keep a little bag of it in my baking drawer now because it’s saved so many sauces.
To fix thin ranch, I start with a tiny amount like 1/8 of a teaspoon. I sprinkle it in while stirring, then wait a few minutes. The change isn’t instant, but you’ll see it thicken up. If I add too much, it can get kind of slimy, so I always go slow.
Cornstarch is another option, but it takes a bit more work. You have to mix it with water first, just a small amount like ¼ teaspoon cornstarch and ½ teaspoon cold water. Stir it until smooth, then add it to your ranch and mix well. It works best if your ranch is room temperature, not straight from the fridge. Like with xanthan gum, don’t add too much at once.
Both of these work fast and don’t mess with the flavor too much. If you’re dealing with seriously runny dressing and nothing else works, this trick might be your best bet.
conclusion
So, if your ranch dressing turns out thin and watery, don’t stress it’s totally fixable. I’ve been there more times than I’d like to admit, and these tricks have saved me every time. You can stir in a little sour cream or mayo for instant creaminess. If you’ve got buttermilk powder, that’s a magic fix too. Sometimes all you need is a little patience and a cold fridge. And if things are really off, xanthan gum or cornstarch can tighten it up fast.
The best part? None of these methods mess with that classic ranch flavor we all love. You still get that cool, tangy taste just in a thicker, more dippable form. Whether you’re prepping for a party, dunking your pizza, or tossing a salad, thicker ranch makes everything better.
Try one of these next time your ranch feels more like milk than dressing. And if you’ve got your own trick, drop it in the comments! I’m always up for learning new kitchen hacks.