Homemade Buttermilk Ranch Dressing
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This buttermilk ranch dressing is cool, creamy, and garlicky. Serve it over a green salad or use it as a dip for crudités or chips.
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 (speaking of spoons, I could also eat this Caesar dressing with a spoon!). Try the buttermilk ranch over a crisp green salad or as a dip for crudités, potato chips, or 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: Provides creaminess and tanginess to the dressing.
- Buttermilk: Adds a subtle tang and helps thin out the dressing to a pourable consistency.
- Mayonnaise: Contributes richness and helps bind the ingredients together.
- Garlic: Infuses the dressing with a bold, savory flavor.
- Salt and Pepper: Enhance the overall taste of the dressing.
- Dried Dill: Adds a hint of herbal flavor and freshness.
- Fresh Chives: Offer a mild onion flavor and a pop of color.
- Fresh Lemon Juice: Provides brightness and balances the richness of the other ingredients.
- Tabasco Sauce: Adds an optional touch of heat and extra flavor for those who enjoy a bit of spice.
- Jump to the printable recipe for precise measurements
To make it, simply combine all of the ingredients in a bowl.
And whisk to blend.
That’s all there is to it. Enjoy!
Frequently Asked Questions
Definitely! It will keep well in the refrigerator for 3 to 4 days. Keep in mind that the garlic flavor gets stronger the longer it sits, so you may want to cut back if you’re planning on making it in advance. Also, the dressing will thicken up to more of a dip consistency as it chills. If you’d like it to be pourable, let it sit on the kitchen counter for 30 minutes before using.
Sure, you can omit the mayo and increase the sour cream to 3/4 cup. Because the additional sour cream will add more tangy flavor, reduce the lemon juice to 1 teaspoon.
While I’m a big fan of making your own buttermilk for baked goods (like this Kentucky butter cake or these chocolate muffins), when something relies more heavily on the buttermilk flavor, I suggest using store-bought.
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Homemade Buttermilk Ranch Dressing
This buttermilk ranch dressing is cool, creamy, and garlicky. Serve it over a green salad or use it as a dip for crudités or chips.
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)
- ½ 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
- Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
- 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
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- Serving size: 2 tablespoons
- Calories: 69
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 1g
- Sugar: 1g
- Fiber: 0g
- Protein: 1g
- Sodium: 113mg
- 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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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.
So fresh and tasty!!! I use a little less garlic and chives since I’ll use it over a few days.
The last batch used a blend of nonfat greek yogurt and sour cream (to feel slightly better about how much I consume on a daily basis) and it was still delicious.
My first instinct was to use fresh dill vs dried, but I do think that dried dill works better as a traditional ranch. Fresh dill competed with the salad.
This recipe does not call for the “Ranch Dressing” packet as an ingredient. Was it accidentally left off or is this really made without it? Thank you!
Correct, the salt, pepper, and herbs mimic what you’d find in the ranch dressing packet. Hope that clarifies!
Amazing and Herby!
I made this to dip your buttermilk chicken tenders in (I will make tonight) and I was not disappointed!
It was easy to make; I used fresh dill instead of dried as it was all I had on hand.
I’m something of a ranch snob (being from the South, we put it on everything) so trust me, you won’t regret making this!
My kids love ranch dressing and I have just never been a fan of any store bought version. I had been searching for the perfect recipe and decided to give this one a try since all of Jenn’s recipes never fail to amaze me. Wow! I honestly had thought of using fresh dill but since I had dried dill at home and usually like to test the recipe as is before tweaking, I went ahead and used dried. This did NOT disappoint and I think using fresh dill is not necessary, I will continue making this recipe as is. I’d also like to point out that as others have mentioned, I love that this recipe does not have a large amount of mayonnaise which I’ve disliked in other recipes. Do not change a thing in this recipe, I love how simple it is but bursting with flavor!
OMG! This is such a delicious and balanced salad dressing! All the proportions are just perfect and yet allow for a little adjusting (I didn’t have the optional tabasco but I added a few sprinkles of chipotle powder). So yummy and the lemon juice put it right over the top for my tastebuds. I POURED it over a small baked potato and pretty much licked the plate! I also love Jenn’s homemade Caesar Salad dressing. You can’t go wrong with these recipes!!
I’ve tried many homemade ranch recipes and this one was the most simple and delicious. It was so easy, that my daughter put it together on her own, with no supervision. My family loved it!
Great dressing. There’s a restaurant near me that makes a fabulous jalapeño ranch dressing so I tried to adapt this one and it turned out great. Added one jalapeño, minus the seeds and ribs, and one teaspoon of chili powder. Yum!
Best Ranch Dressing!! The first time I made it I substituted green onions for the chives because that’s what I had- it came out delicious both ways!! I made a batch for my daughter and she said it was so good, almost too good!! Thanks for the delicious recipe!!
Great dressing! I didn’t have chives so I added red onion in and it was still fabulous. Added fresh dill rather than dried as I love it.
Great dressing! I didn’t have chives app I added red onion in and it was still fabulous.
Greetings from Toronto,Canada
Super Yummy – if I call it “Buttermilk Ranch Soup” can I eat it out of a bowl 😉
The consistency for a dressing was perfect. If using as a vegetable dip I would like it to be a little thicker. Suggestions please.
Hi Melany, Glad you enjoyed! For a thick dip, replace the buttermilk with more sour cream. Hope that helps!
Absolutely delicious! Yummmmm
YUM! I couldn’t even wait for the flavors to meld before writing this review. This ranch is what dreams are made of. I threw everything into a mason jar – subbing fresh chives for dried chives + garlic powder in place of fresh garlic – and gave it a big shake. One taste and just like that: I’m never buying store bought ranch ever again!
Thanks for sharing this tasty recipe – I can’t wait to try it on a bed of fresh butter lettuce… and then maybe some crispy chicken tenders….and tater tots.
Made this dressing for a socially-distanced block party yesterday to rave reviews! I made veggie cups, with the dressing at the bottom of the clear cup. Perfect for single serving dining. The only problem – I didn’t make enough! This recipe is now in my official bank of go-to recipes. So easy, and all the herbs were in my organic garden (a few pots out front.) Thank you for sharing! LOVE!
Easy and delicious! This is my go to recipe!
I was happy to see your recipe, which has a 4:1 dairy (sour cream and buttermilk) to mayonnaise ratio. It gave me confidence to try what I’ve always wanted: a Ranch with no mayo in it at all. Now, I love mayonnaise, especially in a sandwich, but find an oily mayonnaise sheen in dressing to be a turnoff. Some recipes call for as much or more mayo as sour cream, and no buttermilk. That doesn’t suggest anything at all about a ranch, where cows and dairy predominate.
I’ve also made Ranch with herbs other than dill and chives, and found it didn’t make as much difference as expected. For example, I’ve used basil and oregano to make an “Italian” Ranch. It was only a little different from, and just as good as, the “authentic” recipe.
Fantastic! Have been cooking up a storm to keep from going stir-crazy. Your recipes are wonderful, keep up the good work.
Awesome recipe! My tip – add all ingredients except chives to a 1 pint mason jar. Using the blender bottom wiz it up. Add the chives and shake.
I love this dressing! I am a big fan of the Great American Restaurant’s chopped salad (Artie’s, Mike’s American Grill, etc.). It was easy enough to replicate the salad at home, but their signature dressing was more difficult. The bottled dressings I tried were over-seasoned or just not fresh tasting. This is easy to pull together, and the flavor is amazing! Also, I borrowed your fresh corn cooking technique from your Corn, Black Bean, Avocado salad for my copycat recipe.
Loved by all and a treat from bottled dressings!
This recipe is a staple as goes well with most of the fresh veggies we are able to grab and put in a salad. I substituted 1/2 teaspoon onion powder for the green onions as that is all I had on hand. Thank you for this tasty recipe and for enabling this time to be a little more pleasant.
I don’t normally eat ranch dressing, but the grandkids love it. I doubled it and sent most of it home with them. This is a great recipe and I will be making it again.
Very simple and tasty recipe. I have acid reflux, so I skipped the lemon juice and cayenne. Did use about 1/2 tsp lemon zest, and one more garlic. Yum!
I made this twice and perhaps I did something wrong but it was not tasty.
Hi!
This looks great and I’m going to make it for a salad for New Years. About how long does this last in the fridge? Thanks and Happy New Year.
Hi Tammy, 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 you enjoy!
Today, Christmas, my sister called to see if i had ranch for her veggie tray. I replied no but could whip some up quickly. Despite holding my fussy 1 year old grandson, I was able to throw this together in a few minutes! Have not bought store ranch since finding this recipe. It was a hit at our get together. Thanks again Jenn and Happy Hannukah.🙂
I’ve made this recipe at least 30 times. It is my go to. My first attempt at making salad dressing. Thank you for opening a whole new world to me. I can honestly say I have not bought a bottle of salad dressing since I came across this recipe 2 years ago.
😊
Loved the look and texture of this ranch. Tasted great, too. I did feel like the smell of the real garlic was a little overpowering, which leads me to my question: Would I be committing a culinary crime to sub garlic powder for the real garlic? Thanks!
Nope – feel free! 🙂
My favorite salad dressing is Ranch but I stopped buying and eating Ranch a long time ago because the different brands began to taste awful until. . . . . . . . . . . . . . .this homemade recipe! I made it yesterday and used it on my salad as well as for a dip for my fried chicken wings! Just sumptuous. Thank you.
Andi
This ranch was heavenly! I have picky kids who do not want a mayonnaise based dressing, so I substituted Greek yogurt and it was delicious! I’m sure It would be scrumptious with the mayo, but glad it worked with the yogurt! Will be trying the Ceasar dressing next.
I’m sorry I didn’t leave a review until now, I’ve literally been plowing this stuff for more than a year. It’s by far the best ranch dressing I’ve ever made. The only tweak I have is that if I’m making it in advance I use garlic powder instead of fresh garlic to keep it from amping up too much.
Ranch dressing is the real opiate of the masses.
LOL! Glad you enjoy it. 🙂
Delicious and so easy!
The best ranch Ever !!!!!
First time I made it ,it disappeared and questioning eyes were asking is that all there is?
Second time I made it and sent home half (I doubled it) I used the Tabasco dashes.
Personally I think the Tabasco detracts from the great taste of the dressing without it.
It’s yummy but next time no Tabasco.
Thanks for the recipe.
This is lick your fingers good. I grow fresh herbs in the summer so I used fresh dill instead of dried and threw in some basil leaves. A stick blender makes quick work of the chopping. In addition to dressing greens, this is delicious in macaroni and potato salads too. Thank you Jen!
How much minced fresh dill would you recommend using?
Hi Ezequiel, you could use about 4 tsp. of fresh dill. Hope you enjoy!
This dressing made my BLT Pasta Salad a huge hit. I’m not kidding when I tell you folks didn’t know you could make ranch dressing from scratch. Converts all :). Thanks
Love. I add freshly ground black pepper for a lovely peppercorn heat & twist
I’m not a big fan of creamy dressing, but this is a winner! It is soooo much better than the store bought, and it’s super easy to make. My family all enjoyed them! Thank you for another wonderful recipe!!
If buttermilk, sour cream and mayo all have best before dates that are at least two weeks down the road, why would this only last 3-4 days refrigerated?
Your recipes are terrific. Thanks so much.
Hi Ron, when you add other ingredients like fresh garlic and herbs, it creates something that has a limited shelf life. This may be good for longer than 3 to 4 days but I always try to be conservative to avoid foodborne illnesses.
This recipe makes me wonder why I ever bought ranch dressing at the store. This tastes so much better and is super simple to make.
I’ve started subbing Fage 2% Greek yogurt (plain) for sour cream in recipes. I think it’s a little healthier and there’s no taste difference in my opinion. Iti