The Best Homemade Buttermilk Ranch Dressing

A clear jar of the ranch dressing in it with some fresh herbs in the background.

The Best Homemade Buttermilk Ranch Dressing

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.

Prep Time 5

Chill Time 1

Total Time 1 5

Servings

Calories 145kcal

Author Jessica - Together as Family

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.

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