Homemade Buttermilk Ranch Dressing

Tested & Perfected Recipes

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This buttermilk ranch dressing is cool, creamy, garlicky and delicious over a green salad. You can also serve it as a dip for crudités or chips.

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 green 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

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Homemade Buttermilk Ranch Dressing

This buttermilk ranch dressing is cool, creamy, garlicky and delicious over a green salad. You can also serve it as a dip for crudités or chips.

Servings: Makes about 1⅓ cups

Ingredients

  • ½ cup sour cream
  • ½ cup buttermilk
  • ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 garlic cloves, minced (see note)
  • 1 scant teaspoon salt
  • ¼ teaspoon pepper
  • 1½ teaspoons dried dill
  • ¼ 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • This is so delicious, I’ve been making different variations all summer since finding your recipe, always subbing in fat free Greek yogurt for sour cream and omitting lemon juice and tabasco. When I haven’t had chives on hand I’ve subbed in green onion, today I tried a tiny bit of onion powder. I keep making half batches at a time ’cause I’ll snork the whole thing down myself with a bag of veggies! Thank you sooooo much!

    • — Christina on September 7, 2022
    • Reply
  • Hi! How long will this keep for? Thank you!

    • — Josie on September 6, 2022
    • Reply
    • Hi Josie, It 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. Hope that helps!

      • — Jenn on September 6, 2022
      • Reply
  • This was so delicious. Be aware that the flavors need time to meld so make it ahead of time. It tasted okay when freshly made. Once hour later it was even better. The next day it was fantastic. So I really say make this a day ahead of time to let that garlic and dill flavor develop. Perfect recipe for me. Thank you!

    • — Kathryn Barnes on August 24, 2022
    • Reply
  • Hi Jen,
    Was wondering how the “Tested and Perfected” recipes differ from the ones that are not labeled as such? Thanks.
    Diane

    • — Diane on August 22, 2022
    • Reply
    • Hi Diane, Have I not labeled some of them as “tested and perfected?” If that’s the case, that was inadvertent as they are all tested (and perfected). 🙂

      • — Jenn on August 22, 2022
      • Reply
    • Oops. You are right–all recipes are labled as such. Some of the labels blended in with the picture and were not as visible. Thanks. Love your recipes!
      Diane

      • — Diane on August 24, 2022
      • Reply
  • Where are the ingredients listed?? This site is overrun by commercial pop up’s. Don’t understand how this recipe got such high ratings on this site.

    • — Legit on August 18, 2022
    • Reply
    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on August 20, 2022
      • Reply
    • You scrolled right past them to get to the comments, so…

      • — BJM on September 1, 2022
      • Reply
  • Much too runny. Even lessened buttermilk but too thin for a dip and just runs off the lettuce. Tastes great though!

    • — John Thompson on July 2, 2022
    • Reply
    • This gets thicker with age. Day 1 was thin. Day 2 was great. Day 3 you could stand a fork up in it. Patience, grasshopper!

      • — Kathryn Barnes on August 24, 2022
      • Reply
  • I love all of Jenn’s recipes, this is my go-to site. Made this tonight with steak au poivre and onion rings. My husband is still raving about the salad dressing. Thank you.

    • — Mary Ward on June 4, 2022
    • Reply
  • Been making this recipe for a couple of years now and always do it exactly as written on this website; happy to report it’s a standard in our home and a fan favorite for the family and friends that have had it!

    • — Mike on April 7, 2022
    • Reply
  • Before I make this……is the dill weed or seed????? Someone mentioned fresh dill competing with the dressing????
    I have lots of fresh

    • — Jackie Greenough on March 1, 2022
    • Reply
    • Hi Jackie, the recipe calls for dried dill. Hope you enjoy!

      • — Jenn on March 2, 2022
      • Reply
    • I added a dash more lemon juice, and a bit of water to thin; mine was quite thick. I love the flavors! Served with a grilled lemon chicken breast and summery Romaine/garden tomato/grilled croutons salad. SO good!

      • — Maria on August 26, 2022
      • Reply
  • I just made this and it is so flavorful and easy! I bet it will be even better in a few hours when it is time for dinner!

    • — Meredith Johnson on February 27, 2022
    • Reply
  • I’m interested in using this recipe long-term, but I need to verify what consistency this dressing is. Is it thick or thin? I’m hoping you will say on the thicker side, as I’m not a fan of super thin dressings. Thank you. 🙂

    • — Elizabeth on January 29, 2022
    • Reply
    • Hi Elizabeth, It’s thin enough to be able to drizzle it on a salad. If you’d like it thicker, replace the buttermilk with more sour cream. Hope that helps!

      • — Jenn on January 31, 2022
      • Reply
  • Made this dressing today and it is wonderful! It was easy to make, visually appealing and so good!

    A friend gave me your Irish Cream Tirimisu recipe and that has become my “Special” dessert dish. Thanks so much.

    • — Denise B on January 24, 2022
    • Reply

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