Friday, April 21, 2017

Simple Homemade Buttermilk Ranch Salad Dressing

With just a few staple ingredients and a handful of the perfect herbs, you can have the best Buttermilk Ranch Salad Dressing you have ever eaten. It is perfect on salads and an excellent marinade for pork chops too!  This is a simple recipe that your whole family is going to love!

I  remember growing up my favorite part about eating out was ordering a big salad with Homemade Buttermilk Ranch Salad Dressing, well that and the loads of bread.  I'm an admitted carbivore.  Don't judge. haha  Truth be told, I actually always ordered extra extra dressing.  I loved all the spices and the rich and creaminess of homemade dressing.

After many years of longing for that fabulous dressing I started working on a recipe and am so in love with this my buttermilk ranch salad dressing that I have been using it as a dipping sauce for everything from veggies to bread.  It is Ah-mazing! You can whip it up in no time flat and enjoy it immediately or put it in the fridge and let the flavors bloom.

I like to try and chill this overnight so all the flavors can marry.  However, we are not that patient around her.  It is fabulous eaten right away, but spectacular the next day.

My favorite part is that it encourages my 3 year old to eat raw veggies.  I can give my munchkin a plate of otherwise avoided raw veggies and she will try them because the dressing is so good.  Even better is that she dips in it and she gets a small portion because it is not as thick as a dip.  SCORE!

What is your favorite dressing?

With love from our kitchen table to yours!  XO

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Homemade Buttermilk Ranch Salad Dressing
makes approximately 2 cups

3/4 cup buttermilk
1/2 cup sour cream
7 tablespoons mayonnaise (just shy of a ½ cup)
4 garlic cloves, pressed or minced
1/2 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried chives
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 teaspoons lemon juice

In a small mixing bowl combine buttermilk, sour cream and mayonnaise.  Whisk until combined.  Add remaining ingredients, whisk until well combined.

Refrigerate until serving.  I like to try and chill this overnight so all the flavors can marry.  However, we are not that patient around her.  It is fabulous eaten right away, but spectacular the next day.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 8/14/13


  1. I've wanted to make homemade ranch dressing for - forever! Thanks for this lovely recipe to try. Hope you and your family are doing well.

    1. Thank you Tricia! We are doing well. You will love this recipe!


  2. Replies
    1. We find it in the dairy aisle next to the milk. If it is unavailable in your country, you can use buttermilk substitute but I would recommend going with real buttermilk. Hope that helps.

    2. I rarely use buttermilk so use powdered for baking, it's located in the baking aisle with regular powdered milk.

  3. Oh, this looks real good. I've only had it a handful of times at Western eateries but love the tang and herbs!

  4. I never make my own salad dressings, but I should definitely start!

  5. My favorite dressings are
    -fire roasted chile ranch dressing (basically like yours with fire roasted jalapenos and red bell peppers)
    -honey mustard dressing
    -any vinaigrette

    They are all easy to make and cheaper too.

  6. How long does this keep in the fridge?

  7. How do u print you recipes.

    1. CLick on the printably link and click print on my browser. Or you can hit ctrl + P and your printer dialog button should come up. Hope that helps. Here is the print page for this recipe

  8. Do you think adding chopped cucumbers to this would make a good cucumber ranch? My kids insist I buy the Kraft bottled kind.

  9. What do you think of adding chopped cucumbers to make this a cucumber ranch dressing? My kids make me buy the Kraft kind in a bottle. Ugh.

  10. I don't care for the dill in this. Too strong tasting for regular ranch dressing in my opinion.

    1. I'm not for A lot of dill taste either.
      I do have a set of measuring spoons that came with one small measuring spoon that says 'pinch' and that is what I use for adding the dill weed instead of using the teaspoon measurement.

  11. Thank you for this recipe. Now if you could come up with the recipe for La Bou's creamy dill, you would be a genius for sure. They won't give out the recipe and the copies on line just don't measure up. I don't have anyone to cook for but I copy your recipes anyway. Thanks for sharing.

  12. This ranch recipe is fantastic! I like to use fresh herbs when I have them which makes it even better. On a side note.....if anyone has an egg allergy, I substitute the mayo with 4 oz of softened cream cheese. Just mix the softened cream cheese and sour cream first, then add the remaining ingredients.

  13. This is the most AMAZING salad dressing ever! Each time I share it with someone, they beg me for the recipe.

  14. How long do you think this dressing will this last in the fridge in a storage container?

    1. I find it seems to be one week if you're using the dry herbs. If you're using fresh herbs, than shave a couple of days off. The mayonnaise and lemon juice help to preserve it. :-)


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