My Homemade Buttermilk Ranch Dressing recipe is creamy and tangy, and super fresh-tasting with a few tweaks that make the flavors pop. It’s so much better than store-bought, the perfect partner for fresh salads and veggie trays!
When I continually found myself unimpressed with bottled ranch dressing from the store, I set out to create my own. Full of fresh-tasting flavor, tang, and the perfect amount of creaminess, this Homemade Buttermilk Ranch Dressing recipe keeps me and my family happily satisfied. So now, whenever I’m making a salad with ranch dressing, they are sure to ask, “Did you make the really good dressing?” I love that. A couple more family and reader favorite dressings include my Caesar Dressing and Italian Vinaigrette – be sure to give them a try too!
What Makes This a *Really Good* Ranch Dressing
Our daughter Hatti is a self-proclaimed Ranch Dressing Connoisseur. If you’re dining in the Twin Cities area (Minnesota), I’m confident that she can steer you to restaurants with the best ranch dressing! My dressing recipe models all the best qualities of the tastiest ranch dressings out there. Here’s what makes it so good:
- Rich and perfectly creamy. I start this buttermilk ranch dressing recipe with a base of equal parts buttermilk and sour cream, and then a smaller amount of mayonnaise. Each ingredient adds different kinds of creamy texture and flavor.
- Awesome tang. The buttermilk and sour cream are tangy, then fresh lemon juice adds a pop of brightness. This acidity makes the flavor of fresh veggies pop and is awesome for dipping Roasted Potatoes and Chicken Fries!
- Super fresh. I raised the bar on this buttermilk ranch dressing by incorporating my own fresh-tasting tweaks. My recipe includes fresh garlic, green onion, and dill. Skip the dried dill and garlic powder, my friends – this IS so much better!
What You’ll Need
Time to gather up your ingredients – here are some notes to keep in mind. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Buttermilk – Purchase a bottle of buttermilk for this recipe. While the whisking-milk-with-vinegar or lemon juice trick works in a pinch for some recipes, for buttermilk ranch, you want the real deal. It simply has a better flavor and thicker consistency.
- Sour cream – Use full-fat for the richest texture and flavor.
- Mayonnaise – This pairs with the sour cream for an ultra creamy texture and another layer of tanginess.
- Lemon juice – Freshly squeezed lemon juice is the best choice, as I always say. Its flavor is just fresher and brighter than bottled juice.
- Garlic – This is a big flavor booster. Garlicky ranch forever and ever, Amen!
- Salt & pepper – I use kosher salt and freshly ground black pepper.
- Green onions – Mince these finely. Chives work too, for a milder onion flavor.
- Fresh dill – Bright and herbaceous in a unique way — there’s just nothing that compares to fresh dill.
- Cumin and chili powder – My own special additions that add a little bit of pep!
How to Make Buttermilk Ranch Dressing
If you’ve made any of my other homemade dressings before – like my Greek Salad Dressing and Maple Dijon Dressing – you know: the process is easy and SO worth it. Here’s how to make this ranch dressing:
- Combine. Add all of the ingredients to a bowl or large jar.
- Whisk. Mix everything together!
- Adjust. Check the consistency. Want it thicker? Add more sour cream. Taste and add more salt, pepper, dill — even an extra squeeze of lemon juice.
- Serve or store. You can use the dressing right away, or cover and refrigerate for later.
Tips & Variations
I’ve got a few variations on my buttermilk ranch dressing that you can try, along with some tips.
- Let it chill. If you have time, refrigerate the dressing before using it. This allows the flavors to come together, making it extra tasty!
- Adjust the consistency for how you plan to use it. As a dressing, you want this recipe to be thick, but still pourable. Want to use your buttermilk ranch to drizzle over salads and other foods? Then you might want it a bit thinner, so add a little more buttermilk or milk. And as a dip, add extra sour cream so it’s thick enough to cling to your veggies or fries without dripping off.
- Try other herbs. Parsley, tarragon, and basil would all be delicious additions to this dressing.
- Spice it up. Add some heat with a squeeze of sriracha or minced jalapeños.
- Double it! We often double this recipe, especially when entertaining. I also like to have extra on hand, to enjoy a few more salads during the upcoming week.
Serving Suggestions
We most often serve homemade buttermilk ranch dressing over freshly chopped romaine or iceberg lettuce. And during grilling season, it’s always a special treat to offer this dressing with a platter of super simple Grilled Vegetables or this wonderful Grilled Romaine Salad (in the photo above). In both recipes, the smoky char on the fresh vegetables contrasts with the creamy dressing in the most awesome way!
You can also use this dressing as a dip. Offer a platter of raw vegetables and watch how fast they disappear when this ranch dressing is around!
It’s also great for dipping Fried Pickles, Fried Yellow Squash, and Truffle Fries. And for adding cooling balance to spicy Buffalo Chicken Sliders.
How to Store
Refrigerate your buttermilk ranch dressing in a glass bottle, jar, or other airtight container for up to a week. Stir or shake before using.
More Homemade Dressing Recipes
Homemade Buttermilk Ranch Dressing
Ingredients
- ½ cup buttermilk
- ½ cup full-fat sour cream
- ¼ cup good quality mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 2 medium garlic cloves, minced
- ¾ teaspoon Morton kosher salt
- ⅛ teaspoon black pepper
- 2 green onions, finely minced
- 2 teaspoons minced fresh dill
- ⅛ teaspoon cumin
- ⅛ teaspoon chili powder
Instructions
- Combine all dressing ingredients in a small-ish bowl and whisk to combine. Or combine ingredients a jar with a tight-fitting lid, then shake well.
- Taste test and adjust thickness and flavors, if needed, to your liking. For a thinner dressing, add a bit more buttermilk or some milk. For a thicker dressing (for using as a dip), add a bit more sour cream.
- Cover tightly and chill until ready to serve. This can be prepared a day in advance, and actually helps to bring the flavors together. Keeps well in the refrigerator for up to a week. Serve with fresh greens or as a dip for raw vegetables.
Notes
Nutrition Information:
This post was originally published in 2019, then updated in 2025.
I have been searching for a homemade ranch that actually has a good punch of flavor. This looks like it might be “the one.” I do have a question for you (mostly off-topic from this post). We recently moved 2 hours away from the city we’ve lived in for 25 years. Our new hometown is in the mountains, about 5800 ft elevation. The new climate has been challenging all the way around from what to wear to how to bake to “when it snows will my car slide off the road?” Having grown up in California then living in Phoenix until just recently, lots of fresh salads were always part of our meals. Since moving to a colder climate (it’s in the 40’s today, I’ve got 5 shirt layers on plus leggings & jeans) I can’t imagine eating a cold salad. So, here’s my question: do you serve salads (tossed, garden, caesar, etc) year-round in Minnesota? Or do you have seasonal menus? No salads from October to May? I find myself wandering through the grocery store, needing inspiration, not wanting to put together yet another soup or stew or chili. Any words of advice?
Hello Marina – we definitely eat salads all year long! The only thing that really differs is that our summer salads usually include grilled meats and vegetables.