Homemade Buttermilk Ranch Dressing
Homemade Ranch Dressing with Buttermilk is cool and creamy and a breeze to make! Ready in under 5 minutes, it’s made in your blender using simple ingredients. Great as a dressing or a dip, you’ll never buy store-bought again!
Ranch dressing is always a hit in our house! Not only is it my favorite salad dressing, but I would dip anything in it if I could (seriously – pizza, bread sticks, chicken fingers, fries, carrots, you name it!).
As it turns out, making homemade buttermilk ranch dressing could not be any easier and I can’t imagine any reason why I’d ever buy it at the store again.
This dressing combines buttermilk, sour cream, and mayo for the creamiest texture. We add some lemon for more tang and herbs for flavor and there you have it – the perfect buttermilk ranch dressing!
To make it, you’ll basically, throw everything (much of which you probably already have on hand) into the blender, puree for 10 seconds or so and, voila! Delicious ranch dressing. You can mix and match herbs if you’d like, as well as play around with the amount of buttermilk in the recipe. Stay at the lower end for a thicker dressing (which I prefer) or add a little more for a thinner dressing.
What is ranch dressing?
Ranch dressing is a combination of cool creaminess (usually from buttermilk and sour cream and sometimes mayo), and herbs and spices. It’s wildly popular as a salad dressing and as a dip for veggies, pizza, and chips.
Here’s what you’ll need
- For the Base: Mayonnaise, Sour Cream, Buttermilk – Full fat mayo and sour cream give the best results both in flavor and texture. Buttermilk is naturally low in fat.
- Lemon juice – Gives ranch some tang. You can substitute for lime or white vinegar if you don’t have any lemon juice.
- Olive oil – I use extra virgin olive oil.
- Herbs and Aromatics: Fresh parsley, fresh chives, and garlic – you can mix and match the herbs you use. You can also try dill, cilantro, and parsley. Onion powder is also a great addition!
- Salt and pepper – Season to your tastes.
How to Make Buttermilk Ranch Dressing
You are just one step away from easy homemade ranch dressing!
- Pull out your blender and add all the ingredients. Start with ¼ cup of buttermilk. Puree everything for 10 seconds. Then check the consistency and add more buttermilk if you want a thinner dressing.
Storing Dressing
If you’re not going to use your dressing right away, you can store it in a glass jar or airtight container in the refrigerator for 7 – 10 days.
It can thicken up in the fridge, so if you want to thin it out again, add a small drop of buttermilk or regular milk and give it a stir.
Variations
My heart belongs to regular ranch dressing with buttermilk, but there are so many ways to jazz it up! If you’re looking for something a little different, try one of these delicious options!
- Add some dried red pepper flakes for extra spiciness
- Throw in some cilantro and replace the lemon with lime for a Mexican-inspired flavor
- Try adding some grated cheddar or parmesan
- Toss in some finally diced pickled jalapenos for heat
- Crumble in some bacon bits for some smokiness
Frequently Asked Questions
Fresh herbs pack a lot of flavor, but you can definitely substitute dried herbs if that’s what you have on hand. I have a great recipe for a DIY ranch seasoning mix you can try that uses dried herbs.
You can use regular milk, but keep in mind that your texture will be slightly thinner than if you were to use buttermilk. Buttermilk also gives the dressing some extra tang which you won’t get from regular milk alone.
You sure can! You’ll need a cup of regular milk (2% is good) and 1 tablespoon of acid (lemon juice or distilled white vinegar would work). Combine the two in a small bowl and leave for 5 – 10 minutes before using.
Best ways to use the dressing
There’s no limit to the ways in which you can use ranch! It works so well as a dip for raw veggies and of course, as a dressing on salads. Some of the other ways I love to use it are:
- Drizzled on a wedge salad
- Poured on a cobb salad
- Dip for chicken nuggets
- Pizza dip
- Fried chicken dip
- Potato chip dip
I hope you try this recipe to see just how good homemade ranch can be!
Other dips and dressings you might like:
For more great dressing recipes, here are a few more of my go-to homemade dressings:
- Russian Dressing (put on your favorite Reuben!)
- Loaded Baked Potato Dip
- Sundried Tomato Dip
- Italian Dressing
Homemade Ranch Dressing with Buttermilk
Ingredients
- ¾ cup (170 ml) mayonnaise
- ¾ cup (170 ml) sour cream
- ¼ to ½ cup (60 to 120 ml) buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 small garlic clove, or half of 1 large clove
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add all ingredients with ¼ cup of the buttermilk to a blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk a couple tablespoons at a time if you desire a thinner dressing.
- Store in a glass jar or airtight container in the refrigerator for 7 to 10 days.
Notes
- Mayonnaise and Sour Cream: Full-fat versions of both of these give the best flavor and texture. Low-fat versions will water down the dressing, both in taste and texture.
- Lemon juice: You can substitute for lime juice or white vinegar if you don’t have any lemon juice.
- Herbs: You can mix and match the herbs you use. You can also try dill, cilantro, and parsley. Onion powder is also a great addition!
- Blender: Use your favorite blender or food processor to make this dressing.
- Variations: Read the article above for some ideas on how to jazz up this dressing to add different flavors!
- Storage: The dressing can be stored in a glass jar or airtight container in the refrigerator for up to 10 days. It can thicken up in the fridge, so if you want to thin it out again, add a small drop of buttermilk or regular milk and give it a stir.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
Looks delicious ! Lets try !
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SO YUMMY! Made this yesterday and it came out too good. Just a little bit of concerned, why are you not posting, I mean why are you not active? Is everything all right? Everything good? hope you are okay.
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Just made this. Wow! So Yummy. Thank you for the recipe!!
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Hi Michelle. I am praying fervently for Dominic to be healed. I am also praying for you and your family – I know you are all going through a very difficult time and my heart goes out to you. I am a Christian and I do believe in the power of prayer and healing. I believe that Dominic will get better and will grow into a strong, healthy young man. You will get through this xxx
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Lots of love your way
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Runny ranch is the key, ask any Midwesterner or the Facebook page called “You betcha”. The recipe is:
1 pint buttermilk
1 cup mayo
1 packet hidden valley ranch dressing mix, not the dip mix, even though we use this recipe for mostly dipping.
Or you can use the dried spices listed in any homemade ranch recipe. But always remember make it runny.
I was wondering if you still use commercial mayo as all the ones I have found have canola and/or soy bean oil. Both are very bad fore you. Canola oil has been associated with Alzheimer’s, at least in mice but they put out the info. as it is so critical! Also, soy bean oil causes inflammation, which, a major cause of nearly every disease.
Yes, I do use commercial mayonnaise. We use it sparingly here and I’m a big advocate of all things in moderation; a small amount of anything here or there doesn’t concern me.
Good Luck
It looks very nice . Bon Appetit
Can’t wait to make this. We had our first holiday to the United States last year and tried Ranch Dressing for the first time. OMG so yummy. My Mum was Canadian , so I was brought up on Canadian and American foods but she never made this. I cook and bake a lot of the foods we loved as kids (but I so make healthier versions than Mum made), and my husband and kids love the food. Thank goodness for the Internet, I can get any recipe I want that isn’t in my Mums home written cookbook, so I’m now adding to it to pass to my kids when they’re older. Ranch dressings my latest addition, thank you Brown Eyed Baker.
I substituted plain Greek yogurt for the sour cream and it turned out great.
Hi, thanks so much for this. I have started making own ranch dressing. But have had although tasty running batches. I was think its because I use 2% milk. Now that i know to use buttermiilk, I think my next batch will be thicker or I could use less milk. My recipe calls for a cup, maybe I use a 1/2 instead.
My husband and kids love ranch dressing, but I cannot stand it. We’re having salad with dinner, and we ran out of ranch, and I REALLY didn’t want to pack up all three kids just to get a bottle dressing from the grocery store. I stumbled across this recipe. This is absolutely amazing! Thank you so much!
Just made this. Wow! So Yummy. Thank you for the recipe!!
Oh my goodness- I sort of made this tonight! I used mayo and sour cream, made buttermilk using regular milk and vinegar, and added salt, pepper, garlic powder, and Italian seasoning. We were having big taco salads for dinner and realized last minute that we didn’t have ranch dressing! I used what I had on hand and eyeballed everything. DELICIOUS! I can’t wait to buy fresh herbs and make it even tastier! Thanks for saving our dinner!
I made this tonight (with a slight change) & it was delicious! I substituted plain Chobani yogurt for the sour cream & made the buttermilk with lemon juice since it’s already in the recipe. For 1/2 recipe, I used 1/8 c. of buttermilk. Thanks for another great recipe!
Um. Yum. I love ranch dressing and ranch flavored things (‘cool’ ranch Doritos come to mind…) but you know, the whole dairy situation has eliminated that for me. I would never have thought to try coconut milk–or to blend celery–but I love it.
My dad eats Ranch dressing every single day and it totally grosses me out. I will have to try making this for him.
Just made this for dinner tonight. Deee-lish! I am not normally a fan of ranch dressing, probably because the only kind I know is the junk from the bottle. This is wonderful. Thanks for the recipe!
There is nothing better than a big salad….with lots of homemade ranch dressing.
This looks so yummy. Even better than the bottled stuff. I’m so trying this the next time I need ranch.
ranch really is the BEST, and so easy to make, but not as easy to make PERFECT. a lot of the time i still resort to the packet of ranch dressing mix (gasp!) if i don’t happen to have buttermilk hanging out in the fridge. adding chipotle really takes it over the edge though – delicious!
also, it’s fun to stretch your kitchen muscles! i know you’ve helped me stretch mine quite a few times over the years :) thanks for sharing!
While it’s not fresh, we use the FoxPoint blend of herbs/spices from Pezney’s instead of chives and parsley…Delicious!
I started making our ranch after I picked up every ranch at the grocery store and was appalled at the ingredients. Will have to give this version a try.
I don’t even like ranch and this post has me ready to dip EVERYTHING in it! Niiiiiiiiice!
so pinning this! AND, putting the recipe on the side of the refrigerator! Ranch is always a must in our home…and I can’t stand the store bought ranch…taste funny, right? But this recipe sounds and looks amazing!
I love making store bought stuff at home. Not sure why, with how much ranch my guys go through, I haven’t tried this! I am sure they would love it!
The Buttermilk Ranch Dressing sound great. I’m grilling tomorrow night and the salad will be adorned with this dressing. Thanks for the timely post.
This looks really good! I will have to give it a try!
I was wondering if the vinegar and milk would work also and how abut if you use fat free sour cream and the light Hellmans? Got a Penzeys here in Mn will have to look for the ranch seasoning mix there also. Watching Weight Watcher points so thats my reason for fat free and light
Hi Ida, I think using the “shortcut” buttermilk method would be fine. I used low-fat Hellmans for this and didn’t have any issues. I did use full-fat sour cream though. You could use the non-fat version, but the dressing might be a little thinner.
Another “shortcut” for buttermilk is half sour cream or plain yogurt and half milk.
I believe I had read previously that the buttermilk shortcut is best used in a cooking or baking application. I don’t know that you’d want to use in a ‘fresh’ preparation like salad dressing. I started subbing Greek yogurt for sour cream years ago. And I only use Best Foods (aka Hellman’s) olive oil mayo dressing. Perfect subs for salad dressings..
Oh, I’m glad to see this post. I don’t use sour cream either. I’ve always used nonfat yogurt instead, so I was wondering if that would work with this recipe. I’m going to try it with the yogurt.
A friend who worked for the top Greek yogurt producer (in Greece) told me that 2% yogurt is better than low-fat/0%. The process they use to remove all the fat also strips out all the nutrients and they have to be re-introduced artificially.
Although I make ranch from scratch as well, I found that Penzy’s Ranch mix is really terrific. Great to have in the cupboard if you don’t have the fresh herbs on hand.
I need to try this! I love Ranch dressing!
Will the “fake” buttermilk work as a substitute in this recipe? In a pinch I have used this for other recipes. Put 1 Tbsp of white vinegar into a 1 cup measuring cup and then top it off w/ milk until it reaches 1 cup.
Hi Jaime, I don’t see why not!
I use one packet of Hidden Valley Ranch, ( but do not follow their directions.) Instead use 1 cup of sour cream, and 1 cup of Hellmans. Mix and let stand for 30 minutes. It is very thick and will keep at least 4 weeks refrigerated . I just checked and the dry ingredients are about the same as yours. I will try yours and see if they compare.
If this tastes just like the good stuff at restaurants, I’m totally in and it would save me buying the Hidden Valley Ranch Packets to make my own :) Thanks for posting!
I love ranh dressing – with buttermilk, even better. This looks so delicious!
My son and I, almost a year ago decided we were longer going to buy bottled dressing. It was our effort toward saving money and choosing not consumer crap that we could not pronounce. Recently we have added Ranch dressing to our collection and love it. We love most in the summer for dipping any number of farmer market fresh veggies. I think we have tried two different recipes with two somewhat different taste profiles. Also we tend to not use the buttermilk as we like the thicker consistency for dipping. Also one does not need a blender as we do our mixing by hand. It was all so much easier than we thought that it has become a weekly thing as it does not last much past 3-4 days due to being consumed.
I will try your recipe as well and as always I end up tweaking to make it compatible to our preferences and what we have on hand at the time.
This looks perfect! I love making my own dressing, but have actually never done ranch!! I can not wait to make this!
I’m not a big salad fan, but that dressing looks so creamy and good, I could eat it like soup!
I would love to start making my own dressings, I don’t like buying store bought stuff all the time!
I love ranch dressing, but I’ve never made it homemade. I’m sure it’s soooo much better than what you by in the store. Look forward to trying this out!
Oh, do I adore Ranch Dressing…it is tied with Caesar Salad Dressing as my absolute favorite. Mmmmm! I’m like you…making dressings and mixes at home from scratch these days for the same reasons. Quite the challenge sometimes. Made a from scratch version of Ultimate Spinach Dip without the veggie soup packet a couple years back during the holidays. It’s really so much better! Thanks for sharing, Michelle! Pinning…
I usually just go for balsamic vinaigrette on my salads, but I love ranch dressing too! We use it in place of blue cheese a lot, I should really attempt a homemade version. This one looks awesome!
@Tracey: homemade blue cheeses dressing is easy to make as well.
Is there any way to make this last more than 7-10 days? In my house we don’t use that amount of dressing so quickly. I’d love to try this
Unfortunately, not really. That’s about the shelf life of buttermilk once it’s opened. You can always scale the recipe down and make less if you don’t think you’ll consume it in enough time.
Thanks :) . I thought about this after i asked and i think that i will have to make less at a time and see how that turns out. Maybe homemade ranch dressing might finish faster than the store bought stuff and i’ll have to make the full recipe
RANCH is my weakness!!!!!
Wonderful idea! Who doesn’t love Buttermilk Ranch? Love it for dipping carrots in! Yummy!
I totally agree that homemade ranch is SO worth it! I’ve actually made the chipotle ranch from Foodie Bride… it is to die for!
Could you possible freeze the buttermilk to save what is left from the container to use again? That seems to be my problem when I buy buttermilk for recipes, is that I dont use all of it and it sits in the fridge and goes bad before I need it again. I have bought the smaller containers too and some is still wasted.
I had the same issue and have frozen and defrosted buttermilk before with success.
Yup! I freeze buttermilk often. I have ice cube trays that have a one ounce capacity per cube. After freezing I put the cubes in a freezer bag and pull out what I need. It’ll look separated when defrosted, but just whisk it up a bit.
You could use buttermilk in a chocolate cake, then if you don’t need the cake right then, you could freeze that!
Whoa, I was just thinking of ranch yesterday because I bought some that was pretty subpar. Yours looks wunderbar:)
Making your own salad dressing is so rewarding and usually much healthier, cheaper, not hard, and just tastes better knowing you made it. Good for you! And aside from a couple of the herbs, I have all the ingredients in my fridge now for this!
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