Homemade Buttermilk Ranch Dressing

Tested & Perfected Recipes

ranch dressing

Gourmet is probably not the word that comes to mind when you think of ranch dressing, but homemade is nothing like the mass-produced bottled stuff on the grocery store shelves. This buttermilk version is my favorite — it’s cool, creamy, tangy, garlicky and, honestly, good enough to eat straight with a spoon. Try it over a crisp romaine salad or as a dip for crudités, potato chips or chicken wings.

ingredients

To make it, simply combine all of the ingredients in a bowl.

ready-to-whisk

And whisk to blend.

whisked

That’s all there is to it. Enjoy!

Buttermilk-Ranch-Dressing

My Recipe Videos

Homemade Buttermilk Ranch Dressing

Servings: Makes about 1-1/3 cups

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 garlic cloves, minced (see note)
  • 1 scant teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons dried dill
  • 1/4 cup finely chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • Few dashes Tabasco sauce, optional

Instructions

  1. Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
  2. Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.

Nutrition Information

Powered by Edamam

  • Serving size: 2 tablespoons
  • Calories: 69
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 1g
  • Sugar: 1g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 225mg
  • Cholesterol: 9mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Hi Jenn, I have been meaning to review this recipe for a while. I believe this was the first recipe from your site I ever tried (or at least one of them!). Myself and my family (along with anyone who has ever tried it) love this recipe. It is so versatile. It’s delicious as a dressing, a dip, a marinade or just by the spoonful! The recipe is great for adapting – increase the garlic for garlic ranch, the fresh pepper for peppercorn ranch, etc. If you don’t have buttermilk, its easy to make some with regular milk and some lemon juice or vinegar.

    I just want to take this chance to make a general comment on all of your dressings. Thanks to your varied and tasty dressings we have not bought bottled salad dressings from the store in years. Between your ranch, Caesar, balsamic, raspberry vin, ginger peanut, and all the rest, we always have amazing and tasty dressings on hand. We never get tired since you have so many options we can just keep rotating recipes to keep it interesting.

    Thank you for all of your hard work to bring us tasty and healthy recipes!

    • — Bry on October 10, 2018
    • Reply
  • This recipe has become a staple in my household. I had no idea you could make restaurant quality dressing in just minutes. It even tastes great on taco salad. I just used lime juice in place of the lemon & added a dash of chipotle powder & smoked paprika.

    • — jas on October 4, 2018
    • Reply
  • Never, ever buy bottled or dehydrated ranch dressing again! This is easy and utterly delicious; everyone in my family loves it.

    • — Laura Farwell Blake on October 4, 2018
    • Reply
  • This is the most delicious ranch dressing EVER! It’s creamy with just the right kick of everything. And you can make it more “garlicky” by adding more or less according to your taste. As it sits the dressing does become more intense with the garlic as the recipe states so start out with just a small clove and work your way up if you like the more intense flavor. Give it a good stir before each use and you’ll never use another ranch recipe. This is simply the best!

    • — Kathleen Johnston on October 4, 2018
    • Reply
  • This recipe has become a staple at our house. I do tend to use fresh dill instead of dried. I also really mash the garlic with the flat side of my knife until it becomes a paste. Good stuff.

    • — Jeff on October 3, 2018
    • Reply
  • So happy!

    • — Alicia on September 29, 2018
    • Reply
  • Can this be used for broccoli salad ? Sounds lovely and want to try.

    • — LMD on September 16, 2018
    • Reply
    • Sure!

      • — Jenn on September 16, 2018
      • Reply
  • Perfect – just the right amounts of everything, so none of the flavors overwhelm your salad. And of course none of the fake citric-acid astringency you get in store-bought dressings.

    • — Carol R. on July 5, 2018
    • Reply
  • Thank you for sharing this amazing ranch recipe! The beautiful pictures help as well!! My mom loves this recipe now… and will never buy store-bought again!

    • — Grateful Ranch-aholic! on June 23, 2018
    • Reply
  • This is just the best dressing ever! So flavorful yet not heavy or overwhelming. I didn’t realize it called for dried dill so I used fresh and it was still fantastic. This will be in my rotation for sure. Thank-you for always creating such delicious recipes 🙂

    • — Nancy on June 21, 2018
    • Reply
  • This recipe is the most delicious ranch that I’ve ever made! Thank you for giving us this wonderful recipe with beautiful pictures!

    • — Salad Yum! on June 1, 2018
    • Reply
  • This truly is a wonderful buttermilk ranch recipe. I’ve read online that Dijon mustard, lemon zest, and/or smoked paprika would enhance ranch dressing, too. I would appreciate your advice on the amounts to add, if any.

    • — Michael Neal on May 6, 2018
    • Reply
    • Hi Michael, I think any of those would be nice additions. I’d definitely start out small; maybe 1/4 tsp. of each and then give it a taste and adjust as necessary. I’d love to hear how it turns out with any tweaks!

      • — Jenn on May 6, 2018
      • Reply
  • You need to take down your Pinterest Pin ability if you are not allowing Pins to be done. Pinterest says your website does not allow anything to be pinned.

    Thanks

    • — Justin on March 1, 2018
    • Reply
    • Hi Justin, Sorry to hear you’re having a problem pinning my recipes. I just tested it and it’s working fine for me. You may have better luck trying a different browser!

      • — Jenn on March 2, 2018
      • Reply
  • perfect recipe! just the right tang.

    • — margo on February 12, 2018
    • Reply
  • Awesome and easy to tweek to personal taste. I make this at least once a month. Can be used as a tasty dip too!

    • — Kathy Wright on December 5, 2017
    • Reply
  • This is a delicious recipe. If you make it you wont use store bought again !

    • — Ann on November 30, 2017
    • Reply
  • Delicious! Used all fresh herbs. So yummy.

    • — Trish on November 26, 2017
    • Reply
  • I made this recipe and I love it. I used sriracha sauce instead of Tabasco and it was a little bit spicy but it was delicious!!!!

  • All of your recipes are wonderful. I took one of your wonderful recipes and modified it a little bit.

    The one I chose was your Homemade Buttermilk Ranch Dressing. I substituted Organic Valley buttermilk and Organic Valley sour cream in place of the previous ingredients. I also added some Organic Parmesan cheese to give it a little different taste. It was wonderful.

    • — Barbara Molyneux on September 17, 2017
    • Reply
  • I think this dressing is just about perfect. I love how fresh it tastes, and it keeps really well if you just can’t finish it all in a week. Its great for salads or as a dip or sauce. A keeper.

    • — Constance on September 14, 2017
    • Reply
  • How long does homemade buttermilk dressing last in the refrigerator?

    • — Barbara on August 3, 2017
    • Reply
    • Hi Barbara, it should keep in the fridge for about 4 days.

      • — Jenn on August 3, 2017
      • Reply
  • This recipe was shared with me and I loved it so much, I’ve shared it with at least 20 other people. I can’t make this without having at least 1/2 the guests ask for the recipe. It’s that good.

    • — Ginger W. on July 19, 2017
    • Reply
  • This is an excellent recipe. We use it for a dressing or dip. Easy to make and very tasty.
    All the recipes I did were a huge hit with the family. Even my husband who is a chef was very impressed with all these recipes.
    Thank you for sharing.

    • — Cami Mezo on July 13, 2017
    • Reply
  • I discovered this recipe about a year ago when I needed ranch dressing but was out. I didn’t feel like going to the store for one little bottle of ranch dressing, so I whipped up a batch of this. Man oh man, this is EXCELLENT! I haven’t bought ranch since then–I just keep making this up when I need some. It’s so easy and blows the store bought stuff out of the water! Thank you for an incredible recipe. ?

    • — Emily Wells on July 9, 2017
    • Reply
  • Is dried dill seed the same as dried dill? My market only had dill seed.
    Thanks in advance.

    • — Wendy Schoenburg on July 3, 2017
    • Reply
    • Hi Wendy, they are two different things- sorry!

      • — Jenn on July 3, 2017
      • Reply
  • Would you be able to freeze this?? You mentioned it should last about 4 days in the fridge…Can’t wait to try it!

    • — Wendy Schoenburg on July 1, 2017
    • Reply
    • No, due to all the dairy, I don’t think it would freeze well- sorry!

      • — Jenn on July 1, 2017
      • Reply
  • Very good but the chives are a little overwhelming. I love chives but a little less would help balance the flavors. Definitely will make it again.

    • — Chris on June 23, 2017
    • Reply
  • Made this & tasted it immediately after combining the ingredients and it was awesome! Used fresh dill, about 2 tsp and also a bit of fresh parsley. So flavorful and tangy. I’m betting it will taste even yummier later. I used only 1 garlic clove and the garlic flavor was still strong. Delicious but next time I may omit the garlic until right before serving, I don’t mind it but other folks might.

    • — Sue on May 17, 2017
    • Reply
  • This dressing makes me love raw veggies! Super easy and delicious. I will never buy store bought again! I cut back on the garlic as recommended as I made a double batch for Mother’s Day and wanted to have leftovers. Today is day 3 of the dressing and still as great as the day I made it.

    • — Elizabeth on May 16, 2017
    • Reply
  • Our chives are up and this dressing is delicious! On fresh greens, it makes a restaurant quality salad. Another perfect recipe. Thank you, Jenn.

    • — Liz on May 13, 2017
    • Reply
  • Truly simple is always better. Love that I always have everything on hand in this recipe to make homemade dressing that we all love. No more bottled at house. Thanks!

    • — Kami on April 27, 2017
    • Reply
  • Can you substitute the sour cream with Greek yogurt for a healthier alternative?

    • — Bailee on April 24, 2017
    • Reply
    • Hi Bailee, While I haven’t made it that way, a number of other readers have commented that they’ve used Greek yogurt in place of the sour cream and have been happy with the results. I’d use the same amount (1/2 cup).

      • — Jenn on April 24, 2017
      • Reply
    • I just made a batch today (probably the 10th time I’ve made it since I discovered the recipe last year, lol) and was out of sour cream, so i used Greek yogurt. I didn’t notice any difference at all. Still wonderful!

      • — Emily Wells on July 9, 2017
      • Reply
  • Delicious. I had some raw milk that was starting to sour so I looked up buttermilk recipes. I had almost everything on the ingredient list so I gave it a shot. I used Greek yogurt instead of mayo and sour cream. Also left out the Tabasco since my garlic was somewhat spicy. Turned out great!

    • — Mandy on April 22, 2017
    • Reply
  • This dressing is now tied for first place with your Ceasar. I would almost say that it is a little bit ahead except that since I made the Caesar so much, I probably really just overdid with eating it. This is at least equally delicious and now, I’m on my third batch in a just over a week. It’s great as dip, as you mentioned and basically you want to just drink it. The flavor mix is just wonderful and definitely try to get the buttermilk in there. It’s cheap and it makes a difference. I have used both chives and when short, a green onion/chive mix. Both seemed good but I will still try to shoot for using the chives. Because my store was out of buttermilk the first time, I did use milk and white vinegar. Still good, obviously, as I made it again, but the real buttermilk really did make it taste even better. I try to make these recipes as written at least once, if possible. While it’s great that you can substitute, it’s not going to taste as it’s intended to. I did, as suggested, decrease the garlic when serving later on. I cut it about a third. Worked out perfectly for me. Love, love it! Thanks so much!

    • — Melanie on March 21, 2017
    • Reply
  • This tasted incredible and probably took less than 5 minutes to put together. My ranch-loving 10-year-old said it was so good, “Even better than Hidden Valley!”, although of course I already knew that! LOL! Thanks for the terrific recipe.

    • — Yvonne on March 14, 2017
    • Reply
  • Delicious! My husband is a bit weary of dill (too much of it growing up), but this was the perfect combination! It was also yummy as a dip with veggies the next day for my daughter’s lunch.

    • — Marianne on March 4, 2017
    • Reply
  • This was amazing! Best one i have tried so far. Will definitely be using it again!

    • — Klynn134 on February 28, 2017
    • Reply
  • Hi Jenn!
    A quick one on this one: if I don’t have fresh chives what can I use instead that would not be too far off? I saw one review say the tops of scallions – struggling to get those here as well. Anything else I can use? Or would it be okay if I left them out? I’m also using tarragon as you suggested in place of dill. Thanks!

    • — Sarah Mwangi on February 15, 2017
    • Reply
    • Sarah, you could use dried chives if you can find them. The dressing is enhanced by the chives, but you can leave them out if necessary.

      • — Jenn on February 15, 2017
      • Reply
  • Hello!

    I made the buttermilk ranch dressing today (for Super Bowl Sunday) to dress a Cobb salad. I used the exact measurements and it was the BOMB dot COM.

    Thank you ?

    • — Felicity from Oakland, CA on February 6, 2017
    • Reply
  • I’ve made something similar to this for years, use mainly Greek yogurt and a bit of mayo; got my kids eating veggies and dip at an early age. For a different flavour try using celery salt instead of salt. I leave out the garlic as personal preference. Great recipe never need to buy creamy salad dressings again!!

    • — Gwyneviere on January 25, 2017
    • Reply
  • This recipe is really good with fresh dill. Yum

    • — Erny sterling on December 1, 2016
    • Reply
  • This was great.

  • How many days will this dressing be good without spoiling if I keep it in the refrigerator?

    • — Food Lover on November 8, 2016
    • Reply
    • Hi Food Lover :), I think it would keep nicely for about 4 days.

      • — Jenn on November 8, 2016
      • Reply
  • Thank you Jenn for yet another fantastic recipe! I tried to get my family to let it rest (to thicken and let the flavors meld) before a big football game tonight, but they couldn’t help themselves… they looove it! I had to use greek yogurt in place of sour cream, as we didn’t have any on hand, but still turned out great. Your recipes are truly the best!

    • — Mindy on November 5, 2016
    • Reply
  • I’m blown away. This ranch is amazing. I knew by the reviews it would be good, but this stuff is beyond delicious. I never thought I’d be tasting a brand new flavor at 42 years old. Well done.

    • — Joey P. on October 13, 2016
    • Reply
  • This recipe was delicious! The lemon juice adds a terrific “tang” to the recipe.

    • — Paula Massanari on October 7, 2016
    • Reply
  • Really like this dressing. Was concerned about the dried dill, it really added good flavor. I did cut down on the garlic the second time I made it & it didn’t have that garlicky taste I really enjoyed from the first time. If you like garlic, definitely use the 4 cloves. I also substituted scallions green tops for chives because there were no chives at Wholefoods. I couldn’t tell the difference. Really enjoyed this dressing. Again, Jenn, you rock. Thanks!!!

    • — Caroline on October 7, 2016
    • Reply
  • This is my very favorite ranch dressing. It’s so easy & I always have the ingredients on hand. Very tasty. For a change, sometimes I add blue cheese crumbles into the dressing. I have stopped looking for my perfect ranch dressing – this is it!

    • — Glinda Lathan on October 6, 2016
    • Reply
  • How do you make it thicker to serve with crudités?

    • — Emily Coffman on October 2, 2016
    • Reply
    • Hi Emily, you could Up the amount of sour cream and mayonnaise in order to thicken it, but be sure to taste it as, while it changes the texture, it will also change the taste a bit. You could also try mixing all the ingredients in the blender as that helps to thicken dressings and sauces.

      • — Jenn on October 2, 2016
      • Reply
      • Great idea….I will use the immersion blender!!!

        • — Emily on October 2, 2016
        • Reply
        • You might break it with a blender.

          • — Don on November 16, 2016
          • Reply
  • I liked it, the family thought it was a little too “buttermilky.” Made it exactly as written. Didn’t thicken up as much as I had hoped. Used it as a dipping sauce for fried chicken tenders.

    • — Elizabeth D. Gladic on September 5, 2016
    • Reply
    • I have substituted Greek yogurt (strain it in a fine sieve if it’s a bit watery) for the buttermilk. Makes a lovely dip for crudites etc. I also use celery salt and less garlic, just a personal preference. Hope this helps!

      • — Gwyneviere on March 3, 2017
      • Reply
  • What a great, easy recipe. The flavors were so bright and fresh compared to the sour, chemical-tasting stuff you get off the store shelf. Really liked the chives and dill, but make sure to use fresh chives. The only modification was just a bit of sugar. I’m embarrassed for all the times I served ranch out of a bottle. Thanks for the recipe!

    • — Brian on July 22, 2016
    • Reply
  • Love it! This is an example of a recipe that gives proportions that allows the cook to ‘own’ it in a way that suits his/her personal taste. Thank you for providing the ‘bones’ of the recipe. It is easy to make one’s own dressings. And after freshly prepared, the bottle just does not cut it!

    • — Leisa on July 15, 2016
    • Reply
  • Made this once again and had to add – this is the most delicious ranch dressing we have ever had. Perfect blend of ingredients. It will elevate your salad to grand heights!! Love it!

    • — Liz on June 27, 2016
    • Reply
  • I used to love ranch until I stopped eating soy and now I can’t get over the taste of it in every store bought ranch I’ve tried. Absolutely love this recipe for its ease and deliciousness. Made exactly as written and love it. Thank you so much for sharing this!!

    • — Jen on June 14, 2016
    • Reply
  • It tasted a little sour to me. I ended up added an extra 1/4 cup of mayo. Then it tasted bland. Added about 20 dashes of green Tabasco and mustard powder. My dill and chivers were dried, not fresh. I added a bunch and kept tasting.

    • — Tiffany on May 9, 2016
    • Reply
  • This is super easy and very tasty. I did my
    salad and put on the dressing and served with smokey grilled chicken skewers on top. It was delicious with the buttermilk dressing. I served extra dressing to dip the chicken in.

    • — Elizabeth Huffman on April 22, 2016
    • Reply
  • Jenn, this recipe was out of this world!!! I made it for a staff party, and everyone loved it. I used fresh dill, fresh lemon juice, and fresh garlic (my buttermilk had gone horribly bad, so I used soupy plain yogurt which was fine (not Greek)). Really, everyone was not only surprised I made the dressing myself, but that it was so tasty. Thank you for such a phenomenal recipe. This is about the sixth buttermilk recipe I have tried. I will look no further. There is no other that actually tastes correct. You nailed it. THANK YOU.

    • — Laurel Wong on April 13, 2016
    • Reply
  • Good dressing but the Garlic was too strong and made the dressing spicy so I tossed out the first batch and made another with no garlic. It’s better! Thanks! I definitely prefer this over bottled ranch.

    • — Anna on April 13, 2016
    • Reply
    • Some people just don’t like garlic…I understand. For me, the recipe is perfect with garlic, which I love, and would not be to same without it. To each her own!!!!

      • — Kathy on April 13, 2016
      • Reply
  • um what can you substitute for the dill bcs i don’t have that

    Thank you

    • — Abdul on March 30, 2016
    • Reply
    • Hi Abdul, I think tarragon would work as well.

      • — Jenn on March 31, 2016
      • Reply
  • Can you substitute garlic powder for fresh garlic?

    • — Suzanne Russo on February 27, 2016
    • Reply
    • Hi Suzanne, While I like this best with fresh garlic, you can substitute garlic powder; use 1/8 teaspoon powder for every clove of garlic, so in this case it would be 1/4 teaspoon.

      • — Jenn on February 27, 2016
      • Reply
  • I’m super excited to try this, but I need to make it egg-free. Do you have any recommendation for a mayo-replacement in this recipe that wouldn’t change the taste too much?
    Thanks!

    • — Bobbie on February 25, 2016
    • Reply
    • Hi Bobbie, You could just increase the sour cream to 3/4 cup and cut the lemon juice in half. Enjoy!

      • — Jenn on February 26, 2016
      • Reply
    • There is a mayo called “Just Mayo” and it is egg free, dairy free and soy free and it is also gluten free. It is a great product. I use it all the time in place of mayo. No one can tell the difference.

      • — Karen on June 8, 2016
      • Reply
  • I just made this with my daughter, who loves ranch dressing. She said this was the best ranch dressing we’ve made so far. This is good because of ranch dressing she actually asks for salads! ( I cheated and used fresh dill and added parsley) Nothing like homemade ranch dressing and I love that its healthier. I didn’t mention it, but everyone gobbled up the Swedish meatballs we made the other night too, even though I snuck in liver for 1/2 the sausage! Can’t wait to try more of your recipes.

    • — Christina on January 17, 2016
    • Reply
  • I made this recipe substituting lowfat yogurt for sour cream and used olive oil mayo. It was amazing! My husband actually took seconds of the salad, and that’s a first. Will definitely make again.

    • — Amanda on January 14, 2016
    • Reply
  • I always try to have freshly made salad dressing in my frig…the store bought dressings – even the organic versions- are filled with chemicals and preservatives.This is the most delicious Ranch Dressing that I have ever had the pleasure of enjoying on a salad ! I like the addition of fresh chives and dill. There is usually a fresh batch in my refrigerator awaiting my next salad. Thanks Jennifer ! Your recipes are healthy and delicious and your blog is by far my favorite !

    • — Kathy Vukasovich on January 13, 2016
    • Reply
  • This dressing is fabulous. Grilled chicken breasts and served with this dressing on a fresh salad.

    I had some left over dressing so the next day I marinated a cut up chicken in it all day. Roasted the chicken at 375 and basted with more dressing and OMG-one of my best dishes ever. The chicken was moist and delicious.

    • — Betsy on January 8, 2016
    • Reply
    • Great way to use up left over dressing– thanks for sharing!

      • — Jenn on January 8, 2016
      • Reply
  • This ranch dressing is awesome! Measurements were perfect for our taste with a additional 1/2 teaspoon of recipe spices, mostly kosher salt for our liking. Very yummy. This is our new dressing of choice. Thanks for posting.

  • Amazing! Absolutely phonomenal!

    • — Becky D. on December 9, 2015
    • Reply
  • Excellent recipe, bursting with flavor.

    • — Susan Linkletter on August 20, 2015
    • Reply
  • My quest to find the best homemade ranch dressing is officially over. I’ve tried about 8 other recipes, none of which have quite hit the mark. Usually I’ll make them, taste them, and inevitably end up tweaking them because they’re lacking in one way or another. And, inevitably, my girls end up preferring Hidden Valley Ranch. Despite having had absolute success with every single recipe of Jenn’s that I’ve tried, I put off making her ranch dressing just because the ingredients looked basically the same as all the other recipes I’ve tried, so I figured the results would be the same. I finally got around to making it, and—wow! No tweaking necessary! This dressing is outstanding, and I will never use another ranch recipe but this one again. The proportions of each ingredient are just perfect, the seasonings are spot-on, and I’ve finally found a dressing that my kids prefer to Hidden Valley Ranch. Yay! One tip that I think also helps the flavor: I minced up the garlic as fine as I could get it, and then I sprinkled half of the salt over it (1/2 tsp) on the cutting board and, applying pressure on the side of my knife blade, scraped the garlic/salt pile back and forth over the board to form a thick paste. Add the garlic paste to the dressing ingredients and mix well. Delicious! Thanks, Jenn!

    • — Allie on July 30, 2015
    • Reply
  • do u have to have dill or chives to make the ranch dressing

    • — patricia on July 25, 2015
    • Reply
    • Hi Patricia, You don’t have to have them, but the dressing is definitely enhanced by the herbs.

      • — Jenn on July 26, 2015
      • Reply
  • Made this for my mother and husband to go along with your delicious fried chicken recipe (for dipping)-not a drop was left haha. It was proclaimed “the best Ranch Dressing they ever tasted” (which is saying something because my husband hates store bought ranch dressing) & “way better than anything you could buy in the store.” I make it 2-3 times a week now and pack it my husbands lunch to jazz up veggies and plain potato chips. With praise like this I cant wait to try your other dressings as well 🙂 Thanks for making me a “rock star” chef (their words not mine).

    • — Colleen on June 30, 2015
    • Reply
  • I enjoyed this recipe (adding a little white vinegar and a scant spoon of sugar) and used all the mayo I had to make it. Later, I boiled eggs for egg salad and then realized I was out of mayo. I used this ranch dressing and that is probably the best egg salad I ever made.

  • I will first say how very PICKY I am about recipes and this is truly delicious. I made it to the letter of the recipe the first time and it was excellent. I’ve since made it a few times with slight variations for improvisational sake and loved all versions too. A perfect base to be creative with: add some Cajun seasoning, a dash of celery salt, maybe some chipotle chili powder, add some parsley or fresh dill to the chives, lots of black pepper and some grated parmesan — so many options. Thank you for this great recipe making salads even more delicious!

    • — Kris on May 31, 2015
    • Reply
  • How long can I keep your “Homemade Buttermilk Ranch Dressing”?

    Dries

    • — Dries on May 22, 2015
    • Reply
    • Hi Dries, I’d say about 4 days.

      • — Jenn on May 22, 2015
      • Reply
  • I added a little white vinegar (any kind will work) to give it that extra sour bite that Ranch needs. Adding more lemon makes it too lemony so I found vinegar does the trick.

    • — Joanne818 on May 18, 2015
    • Reply
  • I love making this. I use all fresh herbs in mine (lots of parsley!)

    • — Margot C on May 12, 2015
    • Reply
  • I am s glad that you consider Duke’s best quality! 🙂 Raised in the South it was the only one I knew and was so disappointed when I moved to Oregon and it couldn’t be found anywhere. I digress…sorry. I had no idea that there was dill in Ranch Dressing! I’m not a huge fan of it, but if I can make my own Ranch I’ll add it. Love being able to use fresh ingredients to make this. Salads are about all I eat in the warmer months so this is great!

    • — Robin W on May 11, 2015
    • Reply
    • I couldn’t find Dukes in New Jersey until one day I saw it in Dollar General. Check there

      • — Jason on January 17, 2016
      • Reply
  • This is a very yummy ranch dressing recipe! I made it for my boyfriend and he wont go back to store bought anymore!

    • — alicia szemon on May 6, 2015
    • Reply
  • Since subscribing to your emails, our salads have been taken to a new level. I made your ranch dressing last night and it was wonderful. The beautiful photos show how to garnish like a pro, and the recipe is clear, accurate, and so delicious. This is true of all your recipes.
    Many thanks, Jenn!

    • — Liz on May 4, 2015
    • Reply
  • OMG! I have been trying for almost a year to make a decent ranch. They NEVER come out anywhere near what I want or anything near ranch for that matter! Usually they just taste like garlic runny buttermilk.

    BUT THIS RECIPE!!!! THIS RECIPE! I finally found a delicious and PERFECT recipe!!! Thank you so much!

    LOVED IT!!!

    • — Buckshank Williams on April 23, 2015
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  • This is really fresh. I divided it and added crumbled blue cheese to half to make a blue cheese dressing. Very tasty.

    • — Anila on April 18, 2015
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  • GREAT Recipe!!!
    Better Than Store Bought.
    First time making homemade and will continue to use instead of pre made.

  • Great! A little bland for me so I had to up the salt a bit but the flavor is so good! Didn’t have Tabasco so I don’t know how it’s different from if I had added it, but next time I might try adding Worcestershire sauce like another reviewer mentioned cuz that sounds like it would add a nice flavor boost.

    • — mrs o on April 5, 2015
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    • BEST. DRESSING. EVER. Made it with your chicken wings. So yummy. There’s one thing I’m disappointed about though. There’s no more!

  • I had the hardest time finding a homemade ranch recipe that was really as good as those found in restaurants, and this one was a pleasant surprise. Rather than adding tabasco, I use a small amount of worcestershire for an umami boost.

    • — Adrian Tam on March 23, 2015
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  • I love this dressing and use it often. Sometimes I add a green goddess blend of spices that I get at a spice store.

    • — Laura on March 22, 2015
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  • I just made this recipe for dinner. I’m excited for my husband to try his wedge salad. The instructions were clear and the process was quick an easy. Thank you for my new go-to ranch recipe.

  • I can’t stand the taste of most bottled ranch sold in grocery stores, so I decided to search for a recipe to make at home. This is definitely the best ranch I’ve tried, thus far. Thanks for the recipe!

    • — Sh2012 on March 10, 2015
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  • I just made your Ranch Dressing. It is wonderfully tasty. I plan to use it as a dip with some carrots I purchased at the Farmer’s Market this morning. Can’t wait to try another of your recipes. So glad I chose your recipe.

    • — Karin on March 7, 2015
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  • This dressing is awesome! I’m more a Vinaigrette person, but my husband likes Ranch… and the commercial Ranch dressings have sugar in them along with a lot of other “unusual” ingredients. The taste of this is wonderful. My son ate a few large bowls of lettuce with this dressing. A real winner to my repertoire of homemade dressings. Thank you!!

  • Absolutely outstanding! I don’t understand why I ever buy salad dressing!

    Perhaps that can be one of my resolutions for 2015!

    • — pmm on December 29, 2014
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  • I was a bit skeptical, because I’ve never made a creamy salad dressing from scratch, the ingredient list seemed straightforward and simple enough. And it came together quickly and was delicious. My husband, who does not like ranch dressing and usually skips dressing altogether, was all over this. I ended up making a second bacth two nights later. Yum!

    • — Melissa on December 15, 2014
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  • This ranch dressing is easy to make and delicious. Once you try it you will never use bottled ranch dressing again. By “tweaking” the proportions of mayo, buttermilk and sour cream you can make it thinner for dressing and thicker to use as a dip. Very versatile.

    • — Roxana on December 3, 2014
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  • Outstanding! The second time I made this I used 1/2c of Alton Brown homemade mayo and 1/4c of Fage 0% yogurt. It was even better. I make ABs mayo with light olive oil and a free range yolk. If you like ranch but want to eat clean make these simple changes.

    • — TruthInNutrition on November 24, 2014
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  • Best Ranch I have ever tasted!

    • — Sally Ellison on September 9, 2014
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  • Just made this dressing and it taste excellent.Thank you again for a great recipe.

    • — dan on September 7, 2014
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  • I’ve been trying forever to find a really good homemade Ranch dressing recipe, and bingo! Thank you so much…it is just delicious!

    • — Kathy on September 1, 2014
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  • Hi, this was delish. Fresh and the dill was perfect. How long can I keep it? Thanks.

    • — kim on August 30, 2014
    • Reply
    • So glad you enjoyed it, Kim! It keeps well for 3-4 days.

      • — Jenn on August 30, 2014
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  • I just want to tell you how much I LOVE your recipes, and your elegant but casual style! You present yourself in such a warm and welcoming way! Your recipes are original, user-friendly, and easy to follow. The best part is making them always means an outstanding outcome! Thank you for being so reachable, elegant, and kind. I truly believe you should have your OWN show on the Food Network! I intuitively know that you would garner so many followers because you are incredibly down to earth, gracious, and caring. Many thanks again for inspiring me to new culinary heights! Sincerely, Nancy Kliger

    • — Nancy Kliger on August 30, 2014
    • Reply
    • Nancy, Thank you so much for your kind words! It is so nice to get this kind of feedback and it makes me so happy to know that I’ve inspired you — it’s the whole reason I do this. As for Food Network, they haven’t called yet but who knows… 🙂

      • — Jenn on August 30, 2014
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  • Two questions! 1. how long will this keep in the fridge? and 2. if you want to thin it out after it’s been in the fridge, would you just use a little more buttermilk?

    Can’t wait to try. Thanks!

    • — Stacy on August 30, 2014
    • Reply
    • Hi Stacy! I’d say it keeps well for 3-4 days. To thin it out, you can just let it sit out at room temperature for a bit. It’s fine to add more buttermilk if you’re in a hurry, but keep in mind that it will dilute the flavor.

      • — Jenn on August 30, 2014
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    • Came out great tasting. The only thing weird is it tasted more like a dip you’d buy at the store and not that delicious ranch dressing you find at certain restaurants. I did notice with even 1 garlic clove it’s very, very garlicky for some reason, but it’s still delicious.

      • — Robert on May 6, 2015
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      • Which restaurants?

        • — Kathy on May 6, 2015
        • Reply

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