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This homemade Buttermilk Ranch Dressing is the ultimate upgrade from store-bought ranch. It’s creamy, tangy and packed with fresh flavor. Made with real buttermilk, mayonnaise, sour cream, and a blend of fresh herbs – this easy ranch dressing recipe comes together in just minutes and tastes incredible on anything.
For a high-protein ranch dressing recipe be sure and make my Cottage Cheese Ranch Dressing.
Homemade Buttermilk Ranch Dressing with Fresh Herbs
If you’ve never made ranch dressing from scratch, you’re in for a treat. Fresh herbs make all the difference in this classic homemade dressing recipe. The flavor is bright, creamy, and perfectly balance with hints of garlic, dill, parsley, and chives. Once you try homemade you just may never go back to the store-bought bottled version again!
Buttermilk ranch dressing is a creamy salad dressing traditionally made with mayonnaise, buttermilk, sour cream, herbs, and other seasonings. The buttermilk adds a slightly tangy flavor and helps create a smooth, pourable consistency ranch is known for.
Fresh herbs like dill and parsley, give this homemade version a vibrant flavor that dried seasoning packets simply can’t match.
The best part is that you only need a handful of ingredients, and a few minutes prep, to make this fresh and flavorful ranch dressing in your own kitchen ❤︎
Why You’ll Love This Homemade Buttermilk Ranch Dressing Recipe
- 🌿 Quick and easy to make
- 🌿Made with fresh herbs
- 🌿 So much better than store-bought bottled ranch
- 🌿 Perfect as a dressing or dip
- 🌿 Keeps in the fridge for up to 7 days so it’s perfect for meal prep
Simple Ingredients Needed
- Buttermilk : I find that using store-bought buttermilk tastes best in this recipe, rather than the buttermilk substitute.
- Mayonnaise : For the richest and best flavor, and thick texture, using full-fat mayo will work best. Lighter options can be used if wanted.
- Sour Cream
- Fresh Chives
- Fresh Dill
- Fresh Parsley
- Garlic Powder
- Onion Powder
- Kosher Salt & Black Pepper
How To Make Homemade Buttermilk Ranch Recipe (Printable Recipe Card)
In a small bowl, whisk together all the ingredients until combined well and creamy.
Cover and refrigerate for at least 30 minutes to 1 hour before serving (or longer for a more chilled dressing). The dressing keeps well in the fridge for up to 7 days.
How To Store Homemade Ranch Dressing with Fresh Herbs
Keep the ranch dressing in an airtight container, in the refrigerator, for up to 1 week. Serve the buttermilk ranch dressing cold and chilled from the fridge.
Serving Suggestions For Buttermilk Ranch Dressing
The classic way to serve ranch salad dressing is on a salad or wedge salad, but let’s be honest, ranch tastes great on everything! From pizza to buffalo wings and chicken wings. It’s also a yummy dip for breadsticks or these Pepperoni Pizza Muffins that kids love.
I love using homemade ranch dressing in my Ranch Pasta Salad recipe. Or use ranch dressing in these Skillet Ranch Chicken Fajitas. Try these family favorite casserole dinner recipes that use ranch dressing – like Buffalo Ranch Chicken Tater Tot Casserole or Chicken Bacon Ranch Casserole.
Pro Tips From The Test Kitchen
- I highly recommend only using the fresh herbs, rather than submitting with dried herbs, because dried herbs will give the dressing a more earthy flavor rather than a bright and vibrant flavor that only fresh herbs can provide. If you must use dried herbs, then use half the amount of fresh herbs called for in the recipe (so instead of 2 tablespoons fresh chives use only 1 tablespoon dried chives, etc.).
- I prefer a much longer chill time so the dressing has time to thicken slightly and the flavors to blend. It needs at least 1 hour to chill, but I make mine the night before or the morning of and let it chill for closer to 8 hours before serving.
- If you prefer a thinner dressing then add additional buttermilk as needed. Even after being chilled, the dressing is plenty thin enough without being too thick, so I never add any extra liquid to the dressing.
- I prefer the full-fat mayonnaise and sour cream in this recipe as it provides the best rich flavor and thicker texture. However, if you prefer, you can use the lite version or lower-fat versions of mayonnaise and sour cream.
- After making this recipe hundreds of times – I have found that store-bought buttermilk works and tastes the best in this recipe. I don’t recommend using a buttermilk substitute or buttermilk powder.
- For a spicier ranch dressing, add up to ½ teaspoon cayenne pepper, or add in hot sauce or sriracha for extra heat.
The Best Homemade Buttermilk Ranch Dressing
Ingredients
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons finely minced fresh chives
- 2 tablespoons finely minced fresh dill
- 2 tablespoons finely minced fresh parsley (use flat leaf parsley)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, whisk together all the ingredients until combined well and creamy.1 cup buttermilk, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons finely minced fresh chives, 2 tablespoons finely minced fresh dill, 2 tablespoons finely minced fresh parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Cover and refrigerate for at least 30 minutes to 1 hour before serving (or longer for a more chilled dressing). The dressing keeps well in the fridge for up to 7 days. *Keep the ranch dressing in an airtight container, in the refrigerator, for up to 1 week. Serve the buttermilk ranch dressing cold and chilled from the fridge.
Notes
- The recipe makes 2 cups – nutrition information is for ¼ cup of the ranch dressing.
- I highly recommend only using the fresh herbs, rather than submitting with dried herbs, because dried herbs will give the dressing a more earthy flavor rather than a bright and vibrant flavor that only fresh herbs can provide. If you must use dried herbs, then use half the amount of fresh herbs called for in the recipe (so instead of 2 tablespoons fresh chives use only 1 tablespoon dried chives, etc.).
- I prefer a much longer chill time so the dressing has time to thicken slightly and the flavors to blend. It needs at least 1 hour to chill, but I make mine the night before or the morning of and let it chill for closer to 8 hours before serving.
- If you prefer a thinner dressing then add additional buttermilk as needed. Even after being chilled, the dressing is plenty thin enough without being too thick, so I never add any extra liquid to the dressing.
- I prefer the full-fat mayonnaise and sour cream in this recipe as it provides the best rich flavor and thicker texture. However, if you prefer, you can use the lite version or lower-fat versions of mayonnaise and sour cream.
- After making this recipe hundreds of times – I have found that store-bought buttermilk works and tastes the best in this recipe. I don’t recommend using a buttermilk substitute or buttermilk powder.
- For a spicier ranch dressing, add up to ½ teaspoon cayenne pepper, or add in hot sauce or sriracha for extra heat.
Nutrition
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