Homemade Buttermilk Ranch Dressing
This Homemade Buttermilk Ranch Dressing recipe is fresh and creamy and tangy. It’s so much better than store-bought, the perfect partner for fresh salads and veggie trays.
A few summers ago, I homed in on perfecting a Homemade Buttermilk Ranch Dressing recipe. Because I just didn’t enjoy the ones from the the store shelves. I knew there was more deliciousness possible, if I only took some time to play in the kitchen.
Well I accomplished that goal, I’m happy to say.
And now whenever I tell my family we’re having a salad with ranch dressing, they ask, “Did you make the really good dressing?”
Yes, our whole family’s on board with this ranch dressing. It’s that awesome!
How to make buttermilk ranch dressing
I start this 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 tanginess that I love.
Fresh lemon juice adds brightness and a bit more tang.
And minced fresh garlic, green onion, and dill raise the bar on this buttermilk ranch dressing. But isn’t that what fresh ingredients always do?!
To finish it off, I add salt and pepper, plus a touch of cumin and chili powder.
This dressing is fresh and creamy. Tangy and garlicky.
We absolutely love it.
We serve homemade buttermilk ranch dressing over freshly chopped romaine or iceberg lettuce. Or as a dip for a platter of raw vegetables. (I’ve never seen raw veggies disappear as fast as when this ranch dressing is around!)
A special treat during the grilling season is to serve this dressing with grilled romaine. Have you tried this wonderful thing? The smoky char on the fresh greens contrasts with the creamy dressing in the most awesome way.
Our youngest daughter is a big fan of tender butter lettuce, so I like to pick that up once in awhile also. With a drizzle of this ranch dressing over the top, it’s the perfect side to our favorite easy grilled pork chops. It would also pair really well with this crispy, flavorful grilled beer can chicken!
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Homemade Buttermilk Ranch Dressing
This dressing is fresh and creamy and tangy. It's so much better than store-bought, the perfect partner for fresh salads and veggie trays!
- 1/2 c. buttermilk
- 1/2 c. sour cream
- 1/4 c. mayonnaise
- 2 tsp. freshly squeezed lemon juice
- 2 medium-sized garlic cloves, minced
- 3/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 2 green onions, finely minced
- 2 tsp. minced fresh dill
- 1/8 tsp. cumin
- 1/8 tsp. chili powder
- Combine all dressing ingredients in a small-ish bowl or a quart jar with lid, and whisk well. If you like a thicker dressing (for using as a vegetable dip, for example), add a bit more sour cream. Taste and adjust seasoning if necessary. Cover and chill until ready to serve. This can be prepared a day in advance, and actually helps to better marry the flavors. Keeps well in the refrigerator for up to a week. Serve with fresh greens or as a dip for raw vegetables.
We most often double this recipe. This works well for entertaining or for having enough to enjoy a few salads during the week.
from a farmgirl's dabbles
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 238mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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.