Homemade Ranch Dressing with Buttermilk is cool and creamy and a breeze to make! Ready in under 5 minutes, it’s made in your blender using simple ingredients. Great as a dressing or a dip, you’ll never buy store-bought again!
Ranch dressing is always a hit in our house! Not only is it my favorite salad dressing, but I would dip anything in it if I could (seriously – pizza, bread sticks, chicken fingers, fries, carrots, you name it!).
As it turns out, making homemade buttermilk ranch dressing could not be any easier and I can’t imagine any reason why I’d ever buy it at the store again.
This dressing combines buttermilk, sour cream, and mayo for the creamiest texture. We add some lemon for more tang and herbs for flavor and there you have it – the perfect buttermilk ranch dressing!
To make it, you’ll basically, throw everything (much of which you probably already have on hand) into the blender, puree for 10 seconds or so and, voila! Delicious ranch dressing. You can mix and match herbs if you’d like, as well as play around with the amount of buttermilk in the recipe. Stay at the lower end for a thicker dressing (which I prefer) or add a little more for a thinner dressing.
What is ranch dressing?
Ranch dressing is a combination of cool creaminess (usually from buttermilk and sour cream and sometimes mayo), and herbs and spices. It’s wildly popular as a salad dressing and as a dip for veggies, pizza, and chips.
Here’s what you’ll need
- For the Base: Mayonnaise, Sour Cream, Buttermilk – Full fat mayo and sour cream give the best results both in flavor and texture. Buttermilk is naturally low in fat.
- Lemon juice – Gives ranch some tang. You can substitute for lime or white vinegar if you don’t have any lemon juice.
- Olive oil – I use extra virgin olive oil.
- Herbs and Aromatics: Fresh parsley, fresh chives, and garlic – you can mix and match the herbs you use. You can also try dill, cilantro, and parsley. Onion powder is also a great addition!
- Salt and pepper – Season to your tastes.
How to Make Buttermilk Ranch Dressing
You are just one step away from easy homemade ranch dressing!
- Pull out your blender and add all the ingredients. Start with ¼ cup of buttermilk. Puree everything for 10 seconds. Then check the consistency and add more buttermilk if you want a thinner dressing.
If you’re not going to use your dressing right away, you can store it in a glass jar or airtight container in the refrigerator for 7 – 10 days.
It can thicken up in the fridge, so if you want to thin it out again, add a small drop of buttermilk or regular milk and give it a stir.
My heart belongs to regular ranch dressing with buttermilk, but there are so many ways to jazz it up! If you’re looking for something a little different, try one of these delicious options!
- Add some dried red pepper flakes for extra spiciness
- Throw in some cilantro and replace the lemon with lime for a Mexican-inspired flavor
- Try adding some grated cheddar or parmesan
- Toss in some finally diced pickled jalapenos for heat
- Crumble in some bacon bits for some smokiness
Frequently Asked Questions
Fresh herbs pack a lot of flavor, but you can definitely substitute dried herbs if that’s what you have on hand. I have a great recipe for a DIY ranch seasoning mix you can try that uses dried herbs.
You can use regular milk, but keep in mind that your texture will be slightly thinner than if you were to use buttermilk. Buttermilk also gives the dressing some extra tang which you won’t get from regular milk alone.
You sure can! You’ll need a cup of regular milk (2% is good) and 1 tablespoon of acid (lemon juice or distilled white vinegar would work). Combine the two in a small bowl and leave for 5 – 10 minutes before using.
Best ways to use the dressing
There’s no limit to the ways in which you can use ranch! It works so well as a dip for raw veggies and of course, as a dressing on salads. Some of the other ways I love to use it are:
- Drizzled on a wedge salad
- Poured on a cobb salad
- Dip for chicken nuggets
- Pizza dip
- Fried chicken dip
- Potato chip dip
I hope you try this recipe to see just how good homemade ranch can be!
Other dips and dressings you might like:
For more great dressing recipes, here are a few more of my go-to homemade dressings:
Homemade Ranch Dressing with Buttermilk
Homemade ranch dressing with buttermilk is cool and creamy and a breeze to make! Full of tangy flavor, you’ll never buy store-bought again!
- ¾ cup (170 ml) mayonnaise
- ¾ cup (170 ml) sour cream
- ¼ to ½ cup (60 to 120 ml) buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 small garlic clove, or half of 1 large clove
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Add all ingredients with ¼ cup of the buttermilk to a blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk a couple tablespoons at a time if you desire a thinner dressing.
Store in a glass jar or airtight container in the refrigerator for 7 to 10 days.
- Mayonnaise and Sour Cream: Full-fat versions of both of these give the best flavor and texture. Low-fat versions will water down the dressing, both in taste and texture.
- Lemon juice: You can substitute for lime juice or white vinegar if you don’t have any lemon juice.
- Herbs: You can mix and match the herbs you use. You can also try dill, cilantro, and parsley. Onion powder is also a great addition!
- Blender: Use your favorite blender or food processor to make this dressing.
- Variations: Read the article above for some ideas on how to jazz up this dressing to add different flavors!
- Storage: The dressing can be stored in a glass jar or airtight container in the refrigerator for up to 10 days. It can thicken up in the fridge, so if you want to thin it out again, add a small drop of buttermilk or regular milk and give it a stir.
Nutritional values are based on 1 cup of dressing.
Calories: 325kcal, Carbohydrates: 18g, Protein: 3g, Fat: 27g, Saturated Fat: 11g, Cholesterol: 55mg, Sodium: 1366mg, Potassium: 204mg, Fiber: 1g, Sugar: 13g, Vitamin A: 820IU, Vitamin C: 7.7mg, Calcium: 135mg, Iron: 0.4mg
Photography by Dee Frances.