I Asked 3 Chefs to Pick the Best Ranch Dressing and the Winner Was Unanimous

Ranch—what started simply as a salad dressing is now a lifestyle. The garlicky, herb-spiked buttermilk blend is now something that Taylor Swift “seemingly” eats with chicken. There's clothing that pays tribute to it. And in parts of the country, it’s so essential for dipping that no pizza is served without a sidecar of ranch. 

We know that ranch has become a mainstay of modern-day life and it's far more than just as dressing for salads or a dip for veggies.

For both classic ranch uses and ones that are a bit more outside of the box (or should we say bottle?), why settle for something basic when you can stock the best? We asked chefs to reveal their pick for the best ranch dressing, and one brand came out on top as the universal favorite.

Our Panel of Ranch Dressing-Judging Chefs

• Avishar Barua, James Beard Award-nominated chef and owner at Agni in Columbus, Ohio and Joya’s in Worthington, Ohio
• Jonathan Gutierrez, executive chef at the Grand Geneva Resort & Spa in Lake Geneva, Wisconsin
• Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa

Qualities of the Best Ranch Dressing

When evaluating store-bought ranch dressings, the chefs tell us that they seek out formulas that offer:

• A rich, creamy, and thick consistency that’s not overly greasy or sticky
• Balanced flavor that’s not overly salty, sweet, or artificial-tasting
• A pleasant tanginess
• Fresh, herbaceous taste
• Enough—but not too much—garlic and onion powder

“The ingredient list should be straightforward and hopefully have buttermilk! Bonus points if I can buy a seasoning packet and finish it to taste for the guests whom I will be serving,” explains Barua,

The Best Ranch Dressing, According to Chefs

After reviewing that criteria, can you guess the chefs’ favorite ranch? The runner-up is fridge find Marzetti Simply Ranch, which is made with a blend of buttermilk and Greek yogurt, plus egg yolk for richness and onion, garlic, and secret spices for flavor.

The gold medal winner, however, according to all three of our chefs: The one and only Hidden Valley Ranch.

“My top pick for supermarket ranch dressing is Hidden Valley Ranch,” says Gutierrez. “It has the perfect balance of creaminess and tanginess, with a rich buttermilk flavor that isn't too overpowering. The blend of herbs and spices is just right, making it versatile for a variety of dishes. Its consistency is perfect for both dipping and drizzling, which makes it a staple in my kitchen.”

It's such a classic that Barua uses Hidden Valley “as a reference point for what makes something ranch,” he tells Allrecipes. “The taste is nostalgic to me, and even the variations they offer [like Cheezy Ranch, Green Goddess Ranch, and Pickle Ranch] are reliably good.” Beyond the flavor, texture, and diversity of Hidden Valley’s ranch, he’s sweet on the origin story, “which seems to check out how the dressing was named ranch and how it gained popularity wildly!”

In case you missed it, Hidden Valley confirms that Hidden Valley was an actual 120-acre ranch outside of Santa Barbara, California that was purchased by Steve Henson and his wife, Gayle in 1954. The signature ranch dressing is courtesy of Steve, who spent years perfecting his recipe. Guests gobbled it up and began to beg for jars to take home. Steve started sending them on their way with packets of original ranch, and later, this grew into a mail-order, then global retail business. 

Seventy years later, Hidden Valley is a household name and is practically synonymous with ranch. The brand has a robust merchandise line, more than 15 flavor options, a plant-based riff made with soybean protein, and even a handful of recipes on our site, including Original Ranch Roasted Potatoes and Ranch-Rubbed Carne Asada Tacos with Avocado Crema, Radish, and Lime.

As for the classic ranch recipe, it features vegetable oil, buttermilk, egg yolk, dried garlic, onion, and spices, as well as what might just be the not-so-secret flavor-boosting ingredient: MSG, a flavor enhancer that's totally safe to eat.

 If the pre-made dressing isn’t your thing, follow the lead of Iannarelli, who “gets the dry seasoning and mixes it with both mayo and sour cream. I know it is very ‘Midwest’ of me, but I use ranch far more than as a condiment than as a salad dressing.”

How to Use Ranch Dressing Like a Chef

Whether you’re starting with the liquid or powdered version—and are opting for Hidden Valley, Marzetti, or any other brand you prefer—we asked the chefs to spill their favorite ways to feature ranch on their menus.

• As a dip for wings and vegetables. Gutierrez especially adores it with carrot and celery sticks, bell pepper slices, and crispy chicken wings.
• To dress salads. It’s obvious, but still worth mentioning! “I love using it on a salad with mixed greens, cherry tomatoes, cucumbers, and grilled chicken,” Gutierrez says. Iannarelli digs ranch as a dressing for potato salads, too, particularly those made with bacon, onions, scallions, and fresh parsley.
• Inside sandwiches. Use ranch instead of mayo to add a “creamy, tangy twist,” to a sandwich, Gutierrez suggests. BLTs and chicken sandwiches get even better when you incorporate a smear of ranch on the bread.
• As a “mop” for chicken. “I use ranch to baste chicken as I grill it because it chars quite well,” Iannarelli says.
• To top pizza. “A drizzle of ranch on pizza can elevate the flavors,” Gutierrez recommends.
• For a French fry or potato chip flavoring. Use the powder to season potatoes after frying them as chips or sticks. Or toss it with freshly-popped popcorn for an herbaceous, tangy, salty finish.

“I use ranch mostly at home or while entertaining guests in a sports game viewing scenario,” Barua says. “Generally, I will start with the powder, make my own custom ‘ranch,’ and mix it with other seasonings, spices, or any number of things based on the application. In the restaurants, we will make our own dressings that are inspired by ranch, but we are known to keep a bottle around for staff meals or a guest request! We accommodate all.”

A packet or bottle of ranch is begging to be customized, Barua adds. He suggests mixing ranch with the following ingredients to up the appetizing ante:

• Chipotles in adobo
• Chili-garlic sauce
• Pickled ramps
• Melted garlic butter

Other Chef-Approved Dressings to Stock Up On

“Ranch dressing is my go-to for creamy, tangy flavor,” Gutierrez says. “However, I switch to other dressings based on the dish I’m preparing.”

Consider this your salad dressing “capsule wardrobe,” designed by all-star chefs:

• Balsamic Vinaigrette: Try it to lend “a lighter, more acidic touch,” Gutierrez explains, especially on salads with fruit, nuts, and cheese or tomatoes and mozzarella. (Our Strawberry and Spinach Salad and Caprese Salad get even better when you shower them with balsamic!)
• Lemon Vinaigrette: Iannarelli and Barua both treasure this versatile option, which works well as a salad topping and a marinade.
• Caesar Dressing: “The rich, savory flavor complements the classic components of a Caesar salad perfectly,” Gutierrez says, and it can also double as a marinade and a pasta salad flavor-booster.
• Tahini Dressing: “The nutty, slightly bitter taste of tahini adds depth and complexity,” Gutierrez says. Tahini-based sauces like this Lemon-Tahini Dressing work particularly well in Middle Eastern dishes or salads with robust flavors, he adds.
• Blue Cheese Dressing: Iannarelli showcases this funky drizzle on wedge salads, potatoes, Buffalo chicken, and beyond.