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!

simple homemade buttermilk ranch dressing in glass jar


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. 

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.

With love, from our simple kitchen to yours. 

buttermilk ranch salad dressing in mason jar

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buttermilk ranch salad dressing dripping from a jar

Homemade Buttermilk Ranch Dressing

Donna Elick
Buttermilk Ranch Dressing is perfect on salads and an excellent marinade for pork chops too! Your family will love this homemade condiment!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Method Mixed
Servings 16 makes 2 cups


  • 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


  • 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!


Serving: 1 | Calories: 66cal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 126mg | Sugar: 1g | Fiber: 1g | Calcium: 26mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!

Originally published August 2013. Updated and republished August 2019.

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

    2. 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

    3. 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.

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

  3. 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.

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

  5. 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.

    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.

  6. 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.

  7. 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.

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

  9. 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. 🙂

  10. 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.

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