Homemade Buttermilk Ranch Dressing
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.
How long does homemade buttermilk dressing last in the refrigerator?
Hi Barbara, it should keep in the fridge for about 4 days.
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.
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.
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. ?
Is dried dill seed the same as dried dill? My market only had dill seed.
Thanks in advance.
Hi Wendy, they are two different things- sorry!
Would you be able to freeze this?? You mentioned it should last about 4 days in the fridge…Can’t wait to try it!
No, due to all the dairy, I don’t think it would freeze well- sorry!
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.
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.
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.