Better than storebought, this Buttermilk Ranch Dressing is tangy, creamy, delicious, and the perfect accompaniment to crudites, salads, and wings! The best part is it can be whipped up in 5 minutes!
While I typically opt for homemade Italian dressing for salads, I recently discovered how much I love homemade buttermilk ranch dressing!
It’s a nice change from the usual and it simply crushes anything from a bottle.
I’ve been using it on everything but I especially love it on garlic parmesan wings!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Buttermilk, mayonnaise, and sour cream. This combination provides the perfect tanginess and creamy texture.
- Dried herbs. Dill and parsley give ranch dressing its unmistakable herb-flavor.
- Garlic and onion powder. A must for ranch flavor!
- Fresh chives (not pictured). For freshness and additional flavor.
See the recipe card for full information on ingredients and quantities.
How to make it
- In a medium bowl, whisk together 6 tablespoons of mayonnaise, 3/4 cup of buttermilk, 3/4 cup of sour cream, 1 tablespoon of lemon juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of dried dill, 1 teaspoon of dried parsley, and 2 tablespoons of minced fresh chives.
- If the buttermilk ranch dressing is too thick, add a splash of buttermilk to bring it to the desired consistency, then taste test and season with salt and pepper as needed. Serve on top of salads or as a dip alongside vegetable crudites, chips, buffalo wings, or even pizza (as my friends in the Midwest like to do)! Enjoy!
More homemade condiments and dressings
Dressings and dips are so much better when made at home. Here are a few I think you’ll love!
- Creamy Blue Cheese Dressing – a must for wings, wedge salads, and more.
- Baba Ganoush – another great dip for crudites!
- Creamy Italian dressing – excellent for garden salads!
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Buttermilk Ranch Dressing
Ingredients
- 6 tablespoons mayonnaise
- 3/4 cup buttermilk plus extra to thin if required
- 3/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoons onion powder
- 1 teaspoon dried drill
- 1 teaspoon dried parsley
- 2 tablespoons fresh chives minced
- salt and pepper to taste
Instructions
- In a medium bowl, whisk together all of the ingredients. If the dressing is too thick, simply thin with a touch more buttermilk.
- Season with salt and pepper to taste. Enjoy!
Notes
- Dressing can be saved in the fridge for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love all James recipes
We’re so happy you’re enjoying the recipes, Pat!
I haven’t made this yet but I’ve loved watching your videos and making other recipes of yours. I have a question on this dressing. Do you think it would work with Greek Yogurt and Mayo (skipping the buttermilk)? I’m guessing that it would need to be thinned out with some milk. Any thoughts would be appreciated.
Hi Effie, you could certainly give it a try with the Greek yogurt although we haven’t tested it so can’t say for sure. If you don’t have buttermilk you can use regular milk with a little white vinegar, about 1 tablespoon per cup of milk.
This is my husband’s favorite dressing now. Thank you for sharing!
Made it yesterday! It’s almost gone. Love your show and especially when you and your spouse chat and do the show together. Thanks. Lo