Saltgrass Steakhouse Ranch Dressing Recipe

I love good ranch dressing. I mean, who doesn’t? I remember one evening when I had just come home from a long day. My feet were tired, my brain even more so.

I didn’t feel like cooking anything big, just something simple and satisfying. I pulled out some fresh carrots, celery sticks, and a bag of chips. But then I thought—what’s a snack without a good dip?

That’s when I remembered how much I love the Saltgrass Ranch Dressing. It’s creamy, rich, tangy, and full of that fresh herb flavor I can’t get enough of.

I had made a homemade version once, and it was so close to the real thing, I couldn’t stop dipping. That night, I decided to whip it up again—and let me tell you, it saved my evening.

This recipe isn’t hard at all. It’s full of flavor, easy to make, and way better than anything you’ll find in a bottle.

If you love ranch like I do, you’re in for a real treat. Let me show you how I make it, step by step.

Why You’ll Love This Recipe

This Saltgrass Steakhouse Ranch Dressing Recipe will become your go-to dressing for everything. I use it on my salads, but it’s also perfect for dipping vegetables or chicken wings.

The creamy texture comes from the yogurt and mayo mix, which makes it lighter than regular ranch but still rich and satisfying.

You’ll love how the fresh herbs give it a bright, garden-fresh taste that store-bought dressings just can’t match. The garlic adds a nice punch without being too strong, and the lemon juice gives it a fresh zing.

What makes this recipe special is how easy it is to make and how much better it tastes than bottled ranch. You can make it your own by adding more spice or herbs based on what you like.

Saltgrass Ranch Dressing Ingredients

• 1/2 cup full-fat yogurt: This is the base of our dressing. Full-fat yogurt gives the creamiest texture and tangy flavor that makes this ranch special. Don’t use low-fat yogurt because it won’t be as rich and creamy.
• 1/4 cup mayonnaise: This adds the classic ranch richness and helps make the dressing smooth. Regular mayonnaise works best, but you can use light mayo if you want to cut calories.
• 2 teaspoons granulated garlic: This gives a deep garlic flavor that mixes well with all the other ingredients. Granulated garlic is different from garlic powder – it has a stronger taste and better texture.
• 1 teaspoon granulated onion: This adds a savory flavor that complements the garlic. It gives the dressing that classic ranch taste without being too strong.
• 2 whole garlic cloves, finely minced or pressed: Fresh garlic gives a bold, sharp flavor that makes this dressing taste like the restaurant version. Make sure to mince it really fine so you don’t get big chunks.
• 1/4 cup minced fresh dill or 2 teaspoons dried dill: Dill is the star herb in ranch dressing. Fresh dill tastes much better, but dried dill works too. This herb gives the dressing its classic ranch flavor.
• 2 tablespoons minced fresh chives or 2 teaspoons dried chives: Chives add a mild onion flavor and a nice green color to the dressing. They make it taste fresh and give it a restaurant-quality look.
• 1 tablespoon lemon or lime juice: This adds brightness and helps balance all the rich flavors. Lemon juice is traditional, but lime juice gives it a unique twist.
• 1 teaspoon freshly ground black pepper: Fresh ground pepper tastes much better than pre-ground pepper. It gives the dressing a nice spicy kick.
• Pinch of cayenne or other hot pepper powder: This adds just a tiny bit of heat that makes the dressing more interesting. You can skip it if you don’t like spicy food.
• Salt to taste: Salt brings out all the other flavors and makes everything taste better. Start with a little and add more as needed.

Substitutions and Variations

No worries if you’re missing something! Here’s how you can switch it up:

1. Yogurt: Plain sour cream works perfectly instead of yogurt. It makes it even richer. You could also use buttermilk, but start with less (maybe 1/3 cup) as it’s thinner.
2. Mayonnaise: If you don’t like mayo, try using all yogurt or sour cream. It won’t be quite as rich, but still tasty. Vegan mayo works too.
3. Fresh Herbs: If you only have dried herbs, use them! Remember: 1 tablespoon fresh herb = about 1 teaspoon dried herb. So use 2 tsp dried dill and 2 tsp dried chives.
4. Lemon/Lime Juice: White vinegar can work in a pinch, but lemon or lime juice tastes much better.
5. Spice Level: Skip the cayenne if you don’t like any heat. Or, add an extra tiny pinch if you like a bit more kick.
6. Extra Creamy: Want it super thick? Use all sour cream instead of yogurt.
7. Herb Boost: Love herbs? Add a teaspoon of dried parsley or a tablespoon of fresh chopped parsley.

Kitchen Appliances

1. Medium mixing bowl: To combine all the ingredients.
2. Whisk or spoon: For mixing everything until smooth.
3. Garlic press or knife: To mince fresh garlic easily.
4. Measuring cups and spoons: To portion out ingredients (but you can eyeball it if you’re feeling confident!).
5. Airtight container or jar: For storing the dressing in the fridge.
6. Refrigerator: To chill the dressing and let the flavors meld.

How To Make Saltgrass Steakhouse Ranch Dressing Recipe

Step 1 | Prepare fresh herbs

If using fresh dill, mince 1/4 cup finely. If using fresh chives, mince 2 tablespoons. In a medium bowl. (If using dried herbs, skip this step and measure 2 teaspoons dried dill and 2 teaspoons dried chives.)

Step 2 | Add the base

Add 1/2 cup full-fat yogurt and 1/4 cup mayonnaise.

Step 3 | Add fresh garlic

Mince or press 2 garlic cloves and stir them into the mixture for that bold, fresh garlic taste.

Step 4 | Add the seasonings

2 teaspoons granulated garlic, 1 teaspoon granulated onion, 1 teaspoon black pepper and a pinch of cayenne. Mix well to blend the flavors.

Step 5 | Add the zing

Pour in 1 tablespoon of lemon or lime juice. Stir until everything is fully combined.

Step 6 | Taste and adjust

Add a pinch of salt, taste, and add more if needed. If you want more spice, toss in another pinch of cayenne.

Step 7 | Chill it

Cover the bowl or transfer the dressing to a jar. Pop it in the fridge for at least 30 minutes (overnight is even better!) to let the flavors come together.

Step 8 | Serve

Give it a quick stir before serving. Enjoy it with salads, veggies, or as a dip!

Tips for the Best Saltgrass Ranch

• Fresh is Best (If You Can): Fresh garlic, dill, and chives really make the flavor pop. But dried herbs work well too!
• Chill Time is Key: Don’t skip letting it sit in the fridge! That 30 minutes (or more) makes a huge difference in how the flavors taste together.
• Taste as You Go: Especially with salt and cayenne. Start small, taste, then add more if needed.
• Stir Before Serving: The herbs might settle a bit in the fridge. Just give it a good stir and it’s perfect.
• Full-Fat for Flavor: Using full-fat yogurt and mayo makes the dressing richer and creamier, just like the restaurant.
• Grind That Pepper: Freshly ground black pepper tastes much nicer than the pre-ground kind.

How To Serve This Copycat Saltgrass Ranch Dressing

I love serving this with a fresh salad—especially one with crispy lettuce, cherry tomatoes, and shredded cheese.

It also goes perfectly with crunchy carrot and celery sticks. But honestly, you can enjoy this ranch on so many things.

I sometimes use it on a sandwich or as a dip for grilled chicken. It makes even plain chips taste amazing.

If you like dipping your fries or chicken nuggets in something creamy and bold, this is your go-to. You can even drizzle it over baked potatoes or roasted veggies.

The flavors are rich enough to stand alone but mild enough to match with just about anything. Just scoop it, dip it, or drizzle—it always works.

Storing Ranch Dressing

Once you’ve made the dressing, keep it in an airtight container or a jar with a lid. Store it in the fridge, and it’ll stay fresh for up to 7 days. Make sure to give it a good stir before using it again, especially if it’s been sitting.

Freezing isn’t a great idea for this recipe since yogurt and mayo don’t freeze well. They tend to separate and get watery when thawed. It’s best enjoyed fresh or within the week.

If you notice a sour smell or change in texture, it’s time to toss it out and make a new batch.

Saltgrass Steakhouse Ranch Dressing Recipe FAQs

1. My dressing seems too thick. How can I thin it out?

No problem! Just add a tiny bit of milk, buttermilk, or even water. Start with just 1 teaspoon, stir it in really well, and see if it’s the right thickness. Add another teaspoon if needed. Be careful not to add too much at once, or it can get too runny.

2. My dressing seems too thin. What can I do?

Sometimes it happens, especially if your yogurt was thinner. First, remember it thickens up a bit in the fridge. After chilling, if it’s still too thin, try stirring in an extra tablespoon of mayonnaise. You can also let it sit in the fridge longer. Avoid adding thickeners like flour or cornstarch.

3. How long does it take for flavors to blend?

At least 30 minutes, but 2+ hours is better. Overnight chilling gives the best taste—herbs and garlic mellow perfectly.

4. Can I make this ranch dressing ahead of time?

Absolutely! In fact, I highly recommend making it ahead. Making it at least a few hours ahead, or even the day before, lets all the flavors blend together beautifully. That resting time in the fridge makes it taste just like Saltgrass. Stir it well before serving.

This Saltgrass Steakhouse Ranch Dressing Recipe is creamy, tasty, and made with simple ingredients you probably already have.

It’s a recipe I keep going back to, and I think once you try it, you’ll feel the same way. It’s great on just about anything and way better than any bottle from the store.

Did you make this recipe? Please leave a ⭐ rating and review!