If you’ve only ever had bottled ranch dressing, you’re in for a treat. This Homemade Buttermilk Ranch Dressing is fresh and creamy with just the right balance of tangy and herby. It’s perfect for drizzling over salads and dipping crisp, cool, fresh veggies.
For years, there was one shelf in my fridge that looked like it was playing the role of the salad dressing aisle at the grocery store. Italian, Thousand Island, Catalina, Caesar. You name it, we had it. Half-used bottles crowding every inch.
But once I started making my own dressings, that quickly changed. The shelf cleared out, the flavors got fresher, and honestly, I haven’t looked back.
One of the dressings that’s on constant rotation in our house is this freshly made buttermilk ranch. It is a go-to around here. Not just for salads, but as a dip for everything from carrot sticks to fried chicken tenders.
This recipe is quick to whip up and tastes so much better than bottled. There are no preservatives and no mystery components. Just a few ordinary ingredients are all you need to make a batch of ranch in about 5 minutes.
Recipe Snapshot
Cuisine: American
Cooking Method: None
Total Time: 5 Minutes
Servings: 6
Primary Ingredient(s): Mayonnaise, sour cream, buttermilk, herbs, spices
Skill Level: Easy
What You’ll Like About This Recipe
- The fresh flavor! The herbs really shine. There’s nothing muted or artificial here.
- Quick and easy: Five minutes, one bowl, and you’re done.
- It’s really versatile: Use it as a salad dressing or a dipping sauce for veggies, fries, or wings.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 112 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
- Mayonnaise and sour cream — These combine for the creamy base of the dressing. I’ve used both low-fat and regular in this recipe, and both work very well.
- Buttermilk — Adds unmistakable tang and thins the texture just enough to make it pourable.
- Herbs — Dried parsley flakes, dill weed, and dried chives are the classics for a ranch dressing recipe. If you want to use fresh, be sure to double the amounts.
- Spices — Garlic powder, onion powder, salt, and black pepper round out the seasonings.
- Canola oil — I include just a touch to help with consistency and mouthfeel.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Buttermilk Ranch Dressing
- Measure all the ingredients into a small mixing bowl.
- Use a whisk or spoon to stir everything together until smooth.
- Cover and refrigerate for at least one hour. This gives the flavors time to come together.
Pro Tip
If you’d like to use fresh herbs, substitute them, finely chopped, for the dried herbs. Use double the amount of fresh as dry.
Recipe Tips
- For a thinner dressing, add extra buttermilk a tablespoon at a time until it reaches your desired consistency.
- Taste and adjust the seasoning after chilling. It may need a little more salt or pepper once the flavors meld.
- Store it in a mason jar or airtight container and give it a good stir before serving.
Recipe Variations to Try
- Spicy Ranch: Add a pinch of cayenne or a few dashes of hot sauce.
- Garlic-Lover’s Version: Stir in a small clove of grated fresh garlic.
- Greek Yogurt Swap: Use Greek yogurt in place of sour cream.
How to Make Ahead
You can make this dressing up to three days in advance. The flavor actually improves after a night in the fridge. Just give it a shake or stir before serving.
How to Store
- Refrigerate in an airtight container for up to five days.
- Do not freeze. The texture will not hold up.
Questions About Homemade Buttermilk Ranch Dressing
Sure. You can replace the mayo with plain Greek yogurt or more sour cream. Just note the flavor will be a bit tangier and less rich.
Absolutely. You can use Greek yogurt instead of sour cream, or replace the mayonnaise entirely with more yogurt or sour cream. You can also use low-fat versions of the mayo and sour cream with good results.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Buttermilk Ranch Dressing
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ¼ teaspoon dried chives
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill weed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon canola oil
- Pinch salt
- ⅛ teaspoon ground black pepper
Instructions
- Measure all ingredients into a small bowl.¼ cup mayonnaise, ¼ cup sour cream, ¼ cup buttermilk, ¼ teaspoon dried chives, ¼ teaspoon dried parsley, ¼ teaspoon dried dill weed, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ½ teaspoon canola oil, Pinch salt, ⅛ teaspoon ground black pepper
- Use a whisk or spoon to evenly blend all the ingredients.
- Cover and refrigerate at least one hour before serving to allow flavors to develop.
Notes
- For a thinner dressing, add a little more buttermilk, one tablespoon at a time, until it reaches the consistency you like.
- If you’re using fresh herbs instead of dried, double the amount and chop them finely for the best flavor.
- For more developed flavors, let the dressing chill for at least one hour before serving.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 5, 2016. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This recipe looks great. Better than the last one I tried.
My question is, why lowfat?
Full-fat is much better tasting and is better for your body.
I do live in Wisconsin which kind of makes me an expert…
Thanks for the recipe Lana. I make a lot of yours.
Amy.
Feel free to make it with full fat products if you wish.
Looks delicious! How long would you say it keeps in the fridge?
About 3 to 4 days.
This has got to taste heads and tails above any bottled version! Fabulous recipe, Lana!
Thanks so much, Liz. I really like this version and in summer with fresh herbs, it’s even better!
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!
You’ll love it, Julie! It’s so much fresher than the bottled version.