Once I discovered how easy it is to make homemade buttermilk ranch dressing, I stopped buying bottled versions. A quick whisk of mayonnaise, sour cream, herbs, buttermilk and a splash of apple cider vinegar produces a dressing that’s creamier, brighter and fresher than anything from a jar. It comes together in minutes and works beautifully on salads, as a dip for vegetables, or alongside chicken wings and tenders.
Yes, bottled ranch is available everywhere, but homemade dressings often taste better and use simpler, cleaner ingredients. This buttermilk ranch relies on a straightforward, classic base—mayonnaise and sour cream—with tangy buttermilk and a blend of herbs and spices. The result is a well-balanced dressing that’s bright, tangy and satisfyingly creamy. A single batch yields about 1 1/2 cups and keeps in the refrigerator for several days, making it an easy staple for salads, dips and recipes that call for ranch.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Serving Suggestions
- Storage Notes
- Frequently Asked Questions
- More Salad Dressing Recipes
Sommer’s Recipe Highlights
Zippy Buttermilk Tang — This recipe balances the richness of mayonnaise and sour cream with the tang of buttermilk and a touch of vinegar. The buttermilk gives the dressing a lively, slightly tart flavor that sets it apart from mild bottled versions.
Simple and Wholesome — The ingredient list is short and familiar. Making ranch from scratch lets you control flavors and freshness while saving money compared to commercial bottles. The base yields a rich, creamy dressing that can be adjusted to your preferred consistency.
Flexible Use — Use more buttermilk for a pourable salad dressing or reduce it for a thicker dip. This dressing is equally at home drizzled over greens, used as a dip for raw veggies, or served with fried or baked chicken.
Key Ingredients and Tips
- Creamy Base — A combination of mayonnaise and sour cream gives a silky texture and rich mouthfeel.
- Buttermilk — Buttermilk brings a pleasant acidity and tang. If you prefer, use a quick homemade buttermilk substitute (milk plus a little lemon juice or vinegar).
- Apple Cider Vinegar — A small amount helps cut richness and thins the dressing slightly; lemon juice can be used instead.
- Herbs & Seasonings — Dill, parsley and chives add fresh herbal notes. Garlic powder, onion powder, salt and pepper round out the flavor. Use fresh herbs if available for brightness, or dried herbs when that’s easier—dried can be especially concentrated, so follow the recipe proportions for best results.
How to Make
The printable recipe card below contains exact ingredient amounts, step-by-step instructions, storage guidance and a short video demonstration.
Mix the creamy base — In a measuring pitcher or medium bowl, combine the mayonnaise, sour cream and buttermilk. Stir until smooth. For a thinner dressing, add a little more buttermilk; for a thicker dip, use less buttermilk or add a bit more sour cream.
Add herbs and seasonings — Stir in apple cider vinegar (or lemon juice), dill, parsley, chives, garlic powder, onion powder, salt and pepper. Mix until the herbs are evenly distributed.
Chill to meld flavors — Cover and refrigerate the dressing for at least a few minutes, and ideally up to an hour, so the flavors develop. Before serving, stir gently for a thicker texture or more vigorously to thin it. If it’s still too thick, add 1 teaspoon of buttermilk at a time until you reach the desired consistency.
Serving Suggestions
This dressing is classic on leafy salads—romaine, mixed greens, iceberg or spinach all work well. It also brightens composed salads and pairs nicely with grilled or roasted chicken. Try it on cabbage-based slaws or as a finishing drizzle on grain bowls when you want a cool, herby contrast.
For dipping, reduce the buttermilk slightly to make a thicker ranch dip. It’s perfect with raw vegetables—carrots, celery, bell peppers, cherry tomatoes, broccoli and cauliflower—or for dipping chicken tenders, nuggets, wings or even slices of pizza.
You can also use this homemade ranch in recipes that call for bottled ranch dressing, such as pasta salads, chicken salads or baked dishes that benefit from a creamy, tangy sauce.
Storage Notes
Store the dressing in an airtight container in the refrigerator for about 7–14 days. Fresh herbs will break down faster than dried ones, so dressings made with fresh herbs are best used sooner. Stir well before serving.
Frequently Asked Questions
Yes. Full-fat or low-fat Greek yogurt works well and will create a slightly different tang and texture, but the dressing remains creamy and flavorful.
Freezing is not recommended. Mayonnaise and sour cream can separate and change texture when frozen and thawed.
Stir in an extra tablespoon of sour cream at a time until you reach the desired thickness. Increasing the amount of fresh or dried herbs can also intensify the flavor to match the thicker texture.
If you enjoy this recipe, please consider sharing it with friends and family. Homemade dressings are a simple way to elevate everyday meals.
More Salad Dressing Recipes
Parmesan Peppercorn Dressing
Honey Mustard Dressing
Greek Salad Dressing Recipe
Creamy Tahini Dressing
5 minutes
5 minutes
6 – 8 Servings
Video
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 1/3 cup buttermilk
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon dried dill (or 1 tbsp fresh)
- 1 teaspoon dried parsley (or 1 tbsp fresh)
- ½ teaspoon dried chives (or 1½ tsp fresh)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
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Set out a measuring pitcher or medium bowl. Combine the mayonnaise, sour cream (or yogurt) and buttermilk. Mix until smooth. Add more buttermilk if you prefer a thinner dressing.
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Stir in the apple cider vinegar, dill, parsley, chives, garlic powder, onion powder, salt and black pepper. Taste and adjust seasoning if needed.
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Cover and chill until ready to use. Stir again before serving.
Notes
Store in an airtight container in the refrigerator for 7–14 days. Dressings made with fresh herbs should be eaten sooner.
Nutrition
Calories: 177 kcal,
Carbohydrates: 2 g,
Protein: 1 g,
Fat: 18 g.