Simple Buttermilk Ranch Salad Dressing
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With just a few staple ingredients and a handful of the perfect herbs, you can have the best Buttermilk Ranch 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 buttermilk ranch salad dressing. Well, that and loads of bread. Truth be told, I actually always ordered a double serving of dressing.
Table of Contents
Buttermilk Ranch Dressing
After many years of longing for that fabulous dressing, I started working on a recipe. I use it as a dipping sauce for everything from zucchini fries to pull-apart 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 love all the spices and the rich and creamy consistency of this homemade salad dressing.
I like to try and chill it overnight, so all the flavors can marry. However, we are not that patient around here. It is fabulous eaten right away, but spectacular the next day.
Helpful Tips:
- If you do not have buttermilk you can use a homemade buttermilk substitute.
- Don’t try this recipe with low-fat products – the flavor and consistency just aren’t the same without some fat included.
Enjoy!
With love, from our simple kitchen to yours.
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Homemade Buttermilk Ranch Dressing
Ingredients
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 7 tablespoons mayonnaise, just shy of a 1/2 cup
- 4 cloves garlic , 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
Instructions
- 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!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2013. Updated and republished August 2019.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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.
Thank you Tricia! We are doing well. You will love this recipe!
XOXO
Where do you find buttermilk?
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.
http://www.theslowroasteditalian.com/2013/02/how-to-make-buttermilk-substitute-3-ways.html
I rarely use buttermilk so use powdered for baking, it's located in the baking aisle with regular powdered milk.
I don’t keep buttermilk on hand because of the price so I make my own by measuring the amount of milk is needed and adding either a half teaspoon of vinegar or lemon juice , this makes the milk curdle and works perfectly
You can make buttermilk. Use 1 tbsp of either vinegar or lemon juice and then make the rest of the cup w milk ( whole or can) any really:). Let it sit several minutes and homemade buttermilk substitute.
Oh, this looks real good. I've only had it a handful of times at Western eateries but love the tang and herbs!
I never make my own salad dressings, but I should definitely start!
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.
How long does this keep in the fridge?
How do u print you recipes.
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 http://theslowroasteditalian-printablerecipe.blogspot.com/2013/08/homemade-buttermilk-ranch-salad-dressing.html
Bless you for making it easy to get the recipe!!
Do you think adding chopped cucumbers to this would make a good cucumber ranch? My kids insist I buy the Kraft bottled kind.
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.
I don't care for the dill in this. Too strong tasting for regular ranch dressing in my opinion.
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.
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.
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.
This is the most AMAZING salad dressing ever! Each time I share it with someone, they beg me for the recipe.
How long do you think this dressing will this last in the fridge in a storage container?
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. 🙂
I love making homemade salad dressings, and this has to be one of my absolute all time faves!
If you do not have buttermilk, you can use regular milk and add a tablespoon or two of white vinegar. Stir. and it will thicken. You cannot tell the difference.
What kind of mayo do you use?
How much is one serving? I’m trying to figure out the fat content.