Buttermilk Ranch

5 from 6 votes

Here is a classic buttermilk ranch dressing. A true crowd-pleaser! Fresh herbs really shine in this light dressing but you can use dried as well (see notes). I love using a combination of dill, parsley and chives. This dressing is great on salads, on top of baked potatoes or as a dip for veggies.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: ranch dressing, salad, salad dressing

Servings:

Calories: 82kcal

Author: Getty Stewart

Ingredients

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/2 Tbsp lemon juice/vinegar/pickle juice
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 Tbsp chopped fresh herbs (dill, parsley, chives)* use all three if possible
Salt & pepper to taste

Instructions

Place all ingredients in jar with tight fitting lid. Shake vigorously or stir until smooth.
Store in fridge for up to one week.

Notes

Buttermilk Substitute

Here are two options for making a buttermilk substitute.

Put 1/2 Tbsp lemon juice in measuring cup then add milk to make 1/2 cup.
Mix 1/4 milk and 1/4 cup yogurt or sour cream.

Herb Substitute

Instead of fresh herbs use 1/2 tsp dried of each dill, parsley, chives

For a thicker, richer dressing add more mayonnaise or thick yogurt. To make it thinner, add a little milk.

Store in fridge for 5-7 days.

Love garlic? Add a clove of fresh minced garlic instead of the garlic powder.

Nutrition