This buttermilk ranch dressing recipe comes together in no time, and it tastes incredibly light and fresh compared to bottled versions! With just a few simple ingredients, a bowl, and a whisk, you can create a creamy, standout dressing or veggie dipper. What are you waiting for? Make this!
I’m not sure if I’ve mentioned this before, but I’m not a big fan of bottled ranch dressing. I actually dislike most bottled dressings, especially the creamy ones. When Jeff originally suggested I create a buttermilk ranch dressing recipe, I wasn’t into the idea at all.
It’s not that I don’t like the flavor of ranch. Cool Ranch Doritos will forever be one of my guilty pleasures, and I’m not ashamed to admit it. Also, these buttermilk ranch french fries are one of my favorite snacks. But when I think of bottled ranch dressing, I think of something that I don’t want anywhere near my salad greens. I associate it with something heavy and processed (but not in a delicious processed way like my precious Doritos).
Jeff assured me that I just needed to experience a homemade version of buttermilk ranch dressing like the kind he’d enjoyed growing up. I was skeptical, but I also love buttermilk, and homemade is often very different. Why not?
He was right! This buttermilk ranch dressing is nothing like what I was expecting. You get tanginess from the buttermilk and sour cream, and the fresh herbs shine through without overpowering. It’s not overly heavy or thick, and you can ultimately control the texture and seasonings. I’m a convert!
- In addition to working with salad, this buttermilk ranch dressing works as a veggie dip. It will thicken up in the refrigerator as it chills. You can also reduce the amount of buttermilk slightly for a thicker consistency (try using 1/2 cup, then more as needed until the desired consistency is reached). If you do this, wait to add the salt and pepper until the end because you may want to use less.
- Please don’t use buttermilk powder or buttermilk substitute for this recipe. Use real buttermilk!
- Many buttermilk ranch dressing recipes use mayo, or a combination of both mayonnaise and sour cream. I prefer using all sour cream here; I don’t like the way mayonnaise tastes in salad dressing. If you want to add in some mayo, I recommend swapping out 1/4 of the sour cream (so 1/2 cup sour cream + 1/4 cup mayonnaise total).
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- 1 cup buttermilk, shaken (see notes)
- 3/4 cup sour cream (see notes)
- 1 teaspoon fresh squeezed lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon sweet paprika
- 1/2 teaspoon finely chopped fresh dill
- 2 teaspoons finely chopped fresh chives
- 1 1/2 teaspoons finely chopped fresh parsley
- In a medium-sized bowl, whisk together the buttermilk, sour cream and lemon juice until smooth.
- Add the garlic, salt, pepper, paprika, dill, chives, and parsley, whisking until evenly combined.
- Dressing can be used immediately or stored in an airtight container in the refrigerator. Leftover dressing will keep in the refrigerator for up to 4 days.
Do not use buttermilk powder or buttermilk substitute made from milk and lemon juice. Use real buttermilk!
Many buttermilk ranch dressing recipes use mayonnaise, or a combination of mayonnaise and sour cream. I prefer using all sour cream. If you want to add in some mayo, I recommend swapping out 1/4 of the sour cream (so 1/2 cup sour cream + 1/4 cup mayonnaise total).
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