I Tried 5 Celebrities' Ranch Dressing Recipes, and One Put Every Store-Bought Bottle to Shame

I will be making this one on repeat.

America’s obsession with ranch dressing knows no bounds. We've found practically every way to incorporate the creamy, herbaceous condiment into our most tried-and-true dishes, from pot roasts and pizzas to dips and chilis. Heck, there was even a Hidden Valley fountain so that party guests could dip their way through seemingly endless dairy bliss. And of course there’s ranch ice cream.

But while we’ve developed cult-like followings with our favorite store-bought bottles, ranch dressing is quite easy to make within the comfort of your own kitchen. In fact, five of Food Network’s leading ladies have concocted some high-rated recipes of their own, so I put them to the ultimate taste test.

The results proved one thing: Ranch can be interpreted in more ways than I could have ever imagined. And while some of these recipes may not technically constitute as actual ranch dressing, they’re delicious, nonetheless.

Here’s how they stacked up.

Best Overall: Ree Drummond’s Ranch Dressing

I hate to state the obvious, but it’s no surprise that the owner of a giant ranch makes a killer ranch dressing (and yes, the condiment was born on Hidden Valley’s Santa Barbara ranch in 1949). Ree Drummond has managed to create a thick, rustic (thanks to piles of chopped herbs) iteration of the zesty classic that had us unabashedly scraping the bottom of the bowl with our fingers. This dressing takes the familiarity of the famous bottle, but presents it in a fresh, ultra-thick, and luxuriously creamy way that boasts a harmonious balance between tang and salt. And it’s super easy to make: simply combine all of the ingredients and serve. Your lettuce, french fry, and anything you choose to pour this on will never taste better.

Most Versatile: Joanna Gaines’ Ranch Dressing

A more citrusy departure from the norm, the Magnolia Table author’s take on the timeless classic includes potent notes of lemon and garlic, making it an ideal dressing for so much more than a basic salad. Its acidity would lend itself well as a fish marinade, but perhaps its biggest appeal is its silky-smooth texture—a perfect coating for any roasted vegetable.

Most Balanced: Valerie Bertinelli’s Ranch Dressing

I had my reservations about this condiment being too herb-heavy (give us cream or give us death!), but it was well-balanced, bright, and even boasted a subtle sweetness from the apple cider vinegar and onion powder. Use it as a refreshing finishing note (almost like a chimichurri) to counter those high-fat proteins right off the grill. Also, be sure to keep in mind that Bertinelli’s recipe, along with the following two, require the use of a food processor or blender. This yields a much thinner consistency, which is something to keep in mind if a thicker texture is a preference or even a requirement.

Most Herbaceous: Ina Garten’s Ranch Dressing

The queen of simplicity surprised us with a more complex and unique basil-forward approach, and while I loved its peppery notes, it tasted more like a green goddess dressing than a true buttermilk ranch. This is the one to serve at a cocktail party with crudités, or even use as a pesto replacement for what would be the most decadent of pasta salads for a summer picnic or barbecue. Either way, you really can’t go wrong.

Most Bizarre: Sunny Anderson’s Spicy Ranch Dressing

Ranch, this is certainly not, but I didn’t mind the flavor profile. The best way to describe it is an oyster in liquid form. Of course that sounds off-putting, but it takes everything you typically use to top the mollusk (lots of lemon, hot sauce, and tartar sauce for fried iterations) and pulverizes it into a runny sauce that, for lack of a better term, kind of makes sense? I don’t know. The jury is still out, but I did think it would make a wonderful topper for freshly baked fish or any meat in need of a spicy brine.