How To Make Your Own Ranch (So You Can Avoid Those TSA Problems)

For some visitors at the 2026 FIFA World Cup™, the biggest heartbreak might not be their team missing a penalty kick or getting eliminated early. It might be discovering that bringing a bottle of ranch dressing through airport security is a lot more complicated than expected.

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On June 16, 2026, in a post shared on its official Instagram account, the U.S. Transportation Security Administration reminded travelers that creamy condiments larger than 3.4oz belong in checked luggage and not carry-ons. For ranch lovers planning a summer full of soccer, and snacks, that’s bad news. Thankfully, there is an easy solution: make it yourself. You can make fresh ranch in minutes, it tastes way better than the bottled stuff, and it requires ingredients that can be found in almost any grocery store.

Here’s Everything You’ll Need

The beauty of homemade ranch is that it doesn’t require a lot of ingredients, but still tastes great. Chances are, most of these ingredients are already hanging out in your kitchen. For this recipe, you’ll need the following ingredients:

• Buttermilk, 1 cup
• Mayonnaise, ¼ cup
• Sour Cream, ¼ cup
• Lemon Juice (or half a lemon)
• Garlic, to taste
• Dried Thyme, to taste
• Fresh Parsley, to taste
• Salt, to taste
• Pepper, to taste

How To Make Homemade Ranch Dressing

Start by pouring 1 cup of buttermilk into a bowl, then add ¼ cup of mayonnaise and ¼ cup of sour cream. That’s your creamy base.

Season it with a little bit of salt and pepper, then stir in 1 grated garlic clove and the juice from half a lemon. Toss in a pinch of dried thyme and fresh parsley, then whisk everything together until it’s smooth, creamy, and quite better than anything that comes in a plastic bottle.

Pour it into an airtight container, stick it in the fridge, and you’ve got ranch that’ll stay fresh for about one to two weeks.

That’s it! That’s the recipe for World Cup visitors who want to make homemade ranch dressing.

Homemade Ranch Just Hits Different

Sure, bottled ranch is convenient. But homemade ranch has a brightness and freshness that the shelf-stable versions simply can’t match. The buttermilk gives it that classic tang, the sour cream adds richness, and the herbs bring a little freshness. And if someone wants to experiment? Go for it. Add dill, chives, onion powder, or a little hot sauce.

If TSA says no to oversized ranch bottles, making a batch from scratch might just be the next best thing.