Fresh, lightly tangy, creamy, and bursting with flavor, that’s what this homemade buttermilk ranch dressing delivers every time! Once you try it, I highly doubt you settle for ranch dressing out of the grocery store aisle ever again!
Jump to RecipeWhy You Should Try This Recipe.
Firstly, have you ever picked up a bottle of ranch dressing and checked out the ingredients? It really is atrocious. Unfortunately, commercially available brands often chock their products full of heavily processed oils, additives, preservatives, etc. etc.
What I love about this homemade buttermilk ranch dressing, is that I can simply pull ingredients from my fridge and pantry to whip it up in minutes! Delicious food should not come at the cost of our health and well-being, and I, for one, believe that you don’t need to sacrifice quality for flavor.
Also, it’s versatile. With just a slight adjustment, you can easily transform this recipe into a veggie dip. Or, swap the dried herbs for fresh, and you might find yourself eating ranch on practically everything!
What You’ll Need To Make Homemade Buttermilk Ranch Dressing.
Buttermilk – Cultured buttermilk is a staple that I keep in my fridge, because I use it regularly. It adds such a rich, smooth, creamy flavor to this ranch.
Mayo – Make sure that, with this ingredient, you don’t add back in all those nasty additives we are trying to avoid! Find a simple, minimally processed version, or make your own. Homemade mayo is surprisingly simple and does not detract from the quality of the ranch dressing.
Sour Cream
Dried (or fresh) Herbs – namely, Parsley, Dill, Chives, Garlic, Onion
Salt and Pepper
Homemade Buttermilk Ranch Dressing
1
Pint10
minutesIngredients
1 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 teaspoon dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
- In a two cup glass measuring cup, measure first your buttermilk, mayo, and sour cream.
- Combine the herbs and seasonings separately.
- Add them to the buttermilk, mayo, and sour cream, and whisk to fully incorporate.
- Pour into a pint jar with a lid, refrigerate for an hour to let flavors blend before using.
- This ranch dressing lasts quite nicely in the refrigerator, though keep in mind that it can and will spoil if left too long.
Notes
- To use fresh herbs instead of dried, substitute 1 Tablespoon of finely chopped fresh herbs for 1 teaspoon of dried. This gives it a much fresher and vibrant flavor!
Garlic is the exception, substitute one medium clove of garlic for 1/2 teaspoon of granulated. - To make a veggie dip, swap the buttermilk and sour cream portions… 1 cup sour cream and 1/2 cup of buttermilk instead.
