Julia Koch
Cool, creamy, and loaded with herby flavor, Buttermilk Ranch is the go-to dressing that turns a simple salad or veggie plate into something craveable. Whether drizzled over crisp romaine, spooned over baked potatoes, or used as a dip for spicy wings, this classic dressing brings comfort and zest in equal measure.
Made from scratch, this ranch tastes light years better than the bottled version. The tang of real buttermilk meets the richness of mayo and sour cream, all lifted by the bright notes of garlic, dill, and parsley. It’s a five-minute blend that makes any dish feel cared for.
What Kind of Buttermilk Should I Use?
Whole buttermilk is best if you can find it, as it delivers the richest flavor and texture. But if you’re using low-fat or reduced-fat buttermilk, don’t worry—the dressing will still be creamy thanks to the mayo and sour cream. You can even make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
Ingredients for the Buttermilk Ranch
Buttermilk
This is the backbone of the dressing, giving it that classic tang and pourable consistency.
Mayonnaise
Adds richness and body. It helps the ranch cling to veggies and makes it feel indulgent.
Sour Cream
Brings a bit more tang and creaminess, balancing the sharpness of the buttermilk.
Fresh Parsley, Dill, and Chives
These herbs are the heart of the flavor—fresh is best, but dried can work in a pinch.
Garlic Powder and Onion Powder
These pantry staples create that unmistakable ranch flavor profile.
Salt and Cracked Black Pepper
Just enough to wake up the flavors and make the herbs shine.
Lemon Juice or White Vinegar
A splash of acid ties it all together and brightens the whole dressing.
How To Make the Buttermilk Ranch
Step 1: Combine the Dairy Base
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. This is the creamy core that will carry all the flavors.
Step 2: Stir in the Herbs and Spices
Add the garlic powder, onion powder, chopped parsley, dill, and chives. Stir until everything is evenly dispersed. The herbs should speckle the dressing, giving it that classic ranch look.
Step 3: Season and Brighten
Sprinkle in salt and cracked black pepper to taste, then add a splash of lemon juice or vinegar. Stir and give it a taste—you should get a balanced mix of creamy, tangy, and savory.
Step 4: Chill Before Serving
For the best flavor, cover the dressing and let it chill in the fridge for at least 30 minutes. This resting time allows the herbs to infuse the base and the flavors to meld.
How to Serve and Store This Buttermilk Ranch
Serve this Buttermilk Ranch with crisp veggies like carrots, celery, or snap peas, or drizzle it generously over salads and grain bowls. It’s also perfect as a dip for chicken tenders, pizza crusts, or even French fries. You can thin it with a little extra buttermilk for a pourable dressing or keep it thick for dipping.
Store your homemade ranch in an airtight container or jar in the fridge. It will stay fresh for up to one week. Always stir or shake before serving, as the ingredients can naturally separate over time.
Frequently Asked Questions
How long does homemade buttermilk ranch last?
It will last up to one week in the fridge when stored in a sealed container.
Can I use dried herbs instead of fresh?
Yes, substitute with 1/3 the amount of dried herbs since they are more concentrated. The flavor will differ slightly but still be delicious.
Is this ranch gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check your labels if you’re using packaged spices.
Can I freeze buttermilk ranch?
Freezing is not recommended. The dairy will likely separate when thawed, resulting in a broken texture.
Can I make this vegan?
Yes! Use plant-based mayo and sour cream, and replace buttermilk with a mix of unsweetened plant milk and a splash of vinegar or lemon juice.
Want More Appetizer Ideas?
You might also like the Creamy Boat Dip (Rotel Ranch Dip), perfect for scooping with chips or veggie sticks. Or try the Air Fryer Stuffed Pickles Recipe if you’re looking for a crispy, tangy finger food.
If you love cheese-forward options, the Cheeseburger Sliders are always a hit. For something a bit heartier, the Meaty Texas Trash Dip layers flavor like no other.
Hosting a casual gathering? Don’t miss the Loaded Tater Tot Appetizers. They’re satisfying, simple, and make the ranch dip shine even more.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to know how it turned out. Did you go heavy on the dill? Use Greek yogurt instead? Leave a comment below—I always enjoy hearing how you make it yours.
Buttermilk Ranch
- Total Time: 35 minutes
- Yield: About 1 cup
Description
Cool, creamy, and herb-packed, this homemade Buttermilk Ranch is far superior to anything bottled. It’s quick to make and perfect as a salad dressing, veggie dip, or drizzle for just about any savory bite.
Ingredients
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon cracked black pepper (or to taste)
1 teaspoon lemon juice or white vinegar
Instructions
- In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.
- Stir in parsley, dill, chives, garlic powder, and onion powder.
- Season with salt, black pepper, and lemon juice or vinegar.
- Mix well and adjust seasoning to taste.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizers
