Homemade Buttermilk Ranch Dressing
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This homemade buttermilk ranch dressing is cool, creamy, and tangy, with plenty of fresh herb and garlic flavor—and it takes just minutes to make.
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 grocery store shelves. This buttermilk ranch recipe is a variation of my classic ranch dressing and one of my go-to salad dressings, with sour cream and mayo for richness, buttermilk and lemon for tang, and plenty of garlic, dill, and fresh chives. Honestly, it’s good enough to eat straight with a spoon! Try it over a crisp green salad or as a dip for crudités, potato chips, or baked chicken wings.
“Delicious. This takes just a few minutes to make with outstanding results. A+”
What You’ll Need To Make Buttermilk Ranch Dressing
- Sour Cream, Mayonnaise & Buttermilk: These make up the creamy base of the dressing. The sour cream and mayo give it richness and body, while the buttermilk adds tang and thins it to a pourable consistency. Use good quality mayo, such as Hellmann’s or Duke’s, and store-bought buttermilk rather than a homemade substitute—the flavor and consistency matter more in a dressing than they do in most baked goods.
- Garlic: Fresh garlic gives the dressing its characteristic bite, and its flavor gets stronger as the dressing sits. If you’re sensitive to raw garlic or making the dressing well ahead, you can use a little less.
- Dill & Fresh Chives: Dried dill gives the dressing classic ranch flavor, while fresh chives add freshness and a mild oniony bite.
- Fresh Lemon Juice: Adds acidity and brightness, balancing the richness of the creamy base.
- Tabasco: Optional, but a few dashes sharpen the flavors without making the ranch noticeably spicy.
- Jump to the printable recipe for precise measurements
How To Make Buttermilk Ranch Dressing
Mix the dressing: Whisk all of the ingredients together until smooth and evenly blended. Taste and adjust the seasoning as needed. Keep in mind that the dressing will thicken as it chills and the garlic flavor will become more pronounced as it sits. The dressing keeps well in the refrigerator, so it’s a great one to make ahead; see the recipe card below for storage instructions.
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Homemade Buttermilk Ranch Dressing
Ingredients
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 cloves garlic minced (see note)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons dried dill
- ¼ cup finely chopped fresh chives
- 2 teaspoons fresh lemon juice, from one lemon
- Few dashes Tabasco sauce (optional)
Instructions
- Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
Notes
Nutrition Information
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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We’re winding down from Christmas dinner, and I have to say this dressing was wonderfully delicious and a huge hit. I’ll definitely be making it again. Thank you so much, and happy holidays!
I must admit that I used your recipe as a guide as I had tried a new recipe and had fresh parsley, mint and dill leftover. Other than that I used everything else in your recipe and it is the bomb!! It turned out like a wonderful tziziki (sp). I have now subscribed to your emails. Thank you so much!!
Excellent recipe. Heed the advice about garlic, even if you’re a garlic lover. You can always add more!
Dear Jenn,
Just a quick buttermilk question, please.
In the UK where we live, buttermilk comes in a 300ml tub like yoghurt and is thick and spoonable.
I have been wondering for ages, is this what buttermilk is like in the US?
(I am guessing US buttermilk is a lot thinner, as when I have made cakes using the thick English buttermilk they have turned out dense and gummy, but when I switched to homemade buttermilk they were fine).
I am just trying to decide I should use store-bought buttermilk or homemade for this recipe?
Very many thanks for your insights!
Hi Savanna, Your homemade buttermilk sounds like the texture of the US version of buttermilk (it’s pourable), so I’d go with the homemade. Hope that clarifies and that you enjoy the dressing!
Thanks Jenn! I’ll give it a try!
Yes, US butter milk comes in a carton or jug, and is just barely thicker than milk. I’d love to try UK buttermilk, though. It sounds like it’s more of a consistency of Sour cream, but I bet it’s tastier.
Excellent dressing recipe. I added THREE garlic cloves and it was definitely garlicky but so delicious 😋
This was awesome! I had about 1/4 c leftover of Carla Hall’s homemade Chive Mayonnaise and used that up in the dressing instead of storebought. Rave reviews from the family! Thanks!
Made this recently and received rave reviews from everyone. It’s a super fresh tasting dressing and I’ll make it again over and over again!
Solid recipe. I did everything “by the book” and didn’t make any changes. Did not add the optional Tabasco out of oversight but will next time. Will make it again and add a variety of fresh herbs come summer. Thanks for the recipe —look forward to spinning off of it.
This salad dressing rocks! We use it as a dip, dressing for taco salad and multiple versions of veggie salads. The entire family loves the fresh, herbal notes and because we are garlic lovers, it only gets better with age.
Thanks Jennifer!
Absolutely delicious.
I will never buy store bought again.
Family loved it.
Hands down the BEST ranch!! I’ve only made it with dried herbs, go a touch heavier on the garlic, and sub a pinch of Ajinimoto MSG for the salt…so good I could drink it!
I love MSG!!!!!
This is the first recipe I ever tried of your and I was blown away. This is an excellent ranch recipe with ingredients you can find in your fridge. I could eat this stuff off a shoe it’s so good!!!!!
LOL… I think I’ll go grill me up a shoe and make this dressing and CHOW DOWN!!!😂
Outstanding. Reminds me of one of my favourite dressings at a restaurant I went to as a kid. I love the heavy garlic and dill combo.
I do add a splash of worchesterchire to mine.