Homemade buttermilk ranch dressing is easy to make, and it’s so much better than the store-bought version. As is the case with many sauces and dressings, you only need a few ingredients that you’re likely to have in your fridge and pantry.
Homemade Ranch Salad Dressing with Buttermilk
You can make a similar recipe with regular milk. However, the buttermilk gives it an extra rich and tangy flavor.
I’ve purchased all sorts of ranch dressings in a bottle, and I can honestly say I like all of them. But this recipe beats every single one of them, hands down.
First of all, I know what’s in there. Secondly, I control the amount of each ingredient that goes into the dressing.
When you follow this recipe, taste it and adjust according to your personal taste.
If you want more salt, add it. Or if you want a thicker dressing, use less liquid.
Next time you have company or a special family dinner, offer a choice of 2 homemade salad dressings—buttermilk ranch or Thousand Island. You’ll make everyone very happy.
Buttermilk Ranch Dressing Ingredients
Based on what this recipe is called, you know you’ll need some buttermilk.
Since I only use this ingredient in a few recipes, I had to pour out what was left after it expired.
This happened way too often. So when I discovered powdered buttermilk mix in the baking section of the grocery store, I was ecstatic.
No more wasted buttermilk! No more watching dollars go down the drain.
And that’s a big deal to a budget-minded person like me.
You’ll also need either sour cream or Greek yogurt. I normally use sour cream, but since I only had half of what I needed, I used half Greek yogurt.
And honestly, you can’t tell the difference after you add everything else.
The rest of the ingredients are mayonnaise, parsley, dill, chives, onion powder, and garlic powder.
You might or might not want to add salt and pepper. It’s completely up to you.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Buttermilk Ranch Dressing
This is so easy you might have to blink and read it again. No kidding.
All you have to do is pour all of the ingredients into a bowl and mix it up. That’s all.
You need to mix it until it’s smooth, using either a wire whisk or a blender.
I used a whisk because it’s easier to clean. And I’m all about making things easy.
Since it might take a little time (emphasis on little) for the flavors to meld, cover the bowl or jar and stick it in the fridge for at least an hour.
You might even want to make it the day before. It should be even better the next day.
I’ve even heard from people who use ranch dressing on their baked potatoes or in potato salad. I’m sure both are delicious.
How Long Does Ranch Dressing Last?
If you refrigerate it, you can enjoy this ranch dressing for up to a week. It will probably be okay after that, but it won’t taste as good.
I highly recommend making enough for a couple of days. And then if you still want some, make a fresh batch.
You really can’t compare the (refrigerator) shelf life of homemade ranch with bottled ranch dressing. When you make it at home, there aren’t any preservatives in it.
What Can You Put Ranch Dressing On?
The question should be, “What can’t you put it on?” That’s because the flavor of ranch enhances almost everything.
Of course, you can use it as a salad dressing. It’s also good as a dip for fresh veggies, fried vegetables like this air fryer zucchini, crackers, and chips.
If you’ve never added it to your pizza, give it a try. Just drizzle a tiny bit over a couple of bites, and you’ll know what I’m talking about.
After you make your buttermilk ranch dressing, try it on a variety of foods. You just might discover the next “big thing.”
Ranch dressing is good on a variety of salads.
My friend Julia makes a wonderful Dorito taco salad with Catalina that she shares on her Julia’s Simply Southern blog. Try mixing in a little ranch, and you have a whole new flavor sensation!
Try swapping out the mayonnaise in this delicious bacon lettuce and tomato salad.
- 1/2 cup of buttermilk
- 1/4 cup of sour cream or Greek yogurt
- 1/4 cup of mayonnaise
- 1 teaspoon of dried parsley
- 1 teaspoon of dried dill
- 1 teaspoon of fresh chopped or dried chives
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- Combine all of the ingredients in a medium-size mixing bowl.
- Whisk until the ingredients are well blended.
- Cover and refrigerate for at least an hour before serving.
If you want a thinner consistency, add more buttermilk, a tablespoon at a time until you have it the way you like it.
Or if you want it thicker, add a small amount of additional sour cream and mayonnaise.
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Set of 2 Stainless Steel Whisk 8 Inches and 10 Inches,Kitchen Balloon Hand Stainless Whisk Set for Blending Whisking Beating Stirring by Ouddy,Push Whisk,Egg Whisk
Trudeau Melamine Mixing Bowls, Set of 3
Mason Jars 12 OZ, VERONES Canning Jars Jelly Jars With Regular Lids, Ideal for Jam, Honey, Wedding Favors, Shower Favors, Baby Foods, 15 PACK
Amount Per Serving Calories 81Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 120mgCarbohydrates 2gFiber 0gSugar 2gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.