Recipes » Condiments and Extras Recipes » Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

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5 from 1 vote
Herby, tangy lowfat Buttermilk Ranch Dressing from scratch.
Prep Time 5 minutes

Make your own homemade Buttermilk Ranch Dressing. It’s herby, tangy, lowfat and so much fresher than bottled. Great for salads and dips.

Salad dressing is something we all pick up in the grocery store without a second thought. But have you ever tried making your own at home?

Herby, tangy Buttermilk Ranch Dressing from @NevrEnoughThyme https://www.lanascooking.com/buttermilk-ranch-dressing/

One of my refrigerator shelves used to be packed with bottle after bottle of different types of salad dressings – Thousand Island, Catalina, Italian, Caesar…you name it, there was probably a half used bottle of it in there and Lord only knew how old it was.

But since I started making my own dressings, all that space is cleared and we’re enjoying fresh tasting, preservative-free dressings with our salads. Plus, a freshly homemade dressing tastes so much better than bottled that I can’t even describe the difference!

One of the most popular dressings used in our home is a lowfat Buttermilk Ranch Dressing that we use both on salads and as a dip for fresh veggies. I just knew that I could recreate that dressing with fresh ingredients and make it as we needed it rather than having it days, weeks, years old out of a bottle.

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I looked online for recipes and, of course, there are hundreds. So, I combined what I thought were the best parts of a lot of them and came up with a version that we really like. Hope you do, too.

How to Make Buttermilk Ranch Dressing

All ingredients being mixed together in a yellow bowl.

Measure all the ingredients into a small bowl and whisk together. Cover and refrigerate at least one hour before serving to allow flavors to develop.

Note: If fresh herbs are available, substitute them, finely chopped, for the dried herbs. Use double the amount of fresh as dry.

If the dressing seems too thick when ready to serve, thin with a few tablespoons of additional buttermilk. The recipe may be doubled or tripled as needed.

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Mixed green salad on a plate with buttermilk ranch dressing poured over.

Buttermilk Ranch Dressing

Herby, tangy lowfat Buttermilk Ranch Dressing from scratch.
5 from 1 vote
Print It Rate It
Course: Condiments and Extras
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 /4 cup dressing
Calories: 25kcal
Author: Lana Stuart

Ingredients

  • 1/4 cup lowfat mayonnaise
  • 1/4 cup lowfat sour cream
  • 1/4 cup lowfat buttermilk
  • 1/4 tsp. dried chives
  • 1/4 tsp. dried parsley
  • 1/4 tsp. dried dill weed
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/2 tsp. canola oil
  • Pinch of salt
  • 1/8 tsp. ground black pepper

Instructions

  • Measure all ingredients into a small bowl and whisk together.
  • Cover and refrigerate at least one hour before serving to allow flavors to develop.

Notes

Note: If fresh herbs are available, substitute them, finely chopped, for the dried herbs. Use double the amount of fresh as dry. If the dressing seems too thick when ready to serve, thin with a few tablespoons of additional buttermilk. The recipe may be doubled or tripled as needed.

Nutrition Information

Serving: 2tblsp. | Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 66mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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6 Comments

  1. That looks sooooo good! I can’t wait to try it. I’m slightly ashamed to admit that I’ve never made a ranch dressing before!