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This buttermilk ranch dressing hits all the right notes; creamy, tangy, and packed with real herb flavor. No seasoning packets here, just garlic, dill, and a quick blend that makes everything taste better. Spoon it, drizzle it, dunk it. This one’s a keeper.

Spoon drizzling creamy herb dressing into glass jar; striped cloth background.
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No fresh herbs on hand? Just make a batch of our ranch seasoning and use it for a dried-herb recipe of ranch dressing.

Here’s Why This Ranch Dressing Recipe Works

Fresh + dried dill. Dried dill adds depth, while fresh herbs bring bright, clean flavor that keeps the dressing lively and balanced.

All-in-one jar. Everything comes together right in a Mason jar; shake, taste, done. No extra bowls to wash.

Balanced richness. Buttermilk and lemon juice add tang, while mayo and sour cream keep it creamy and smooth.

Doubles as a dip. This recipe isn’t just for salad. Ranch pulls double duty on roasted veggies, wings, and snack boards too.

Jar of ranch dressing with blender, fresh dill and chives in background.

You might also enjoy our Caesar Salad Dressing recipe or our sweet and tangy Creamy Orange Champaign Salad Dressing as well.

Recipe Tips

Use full-fat ingredients. Regular buttermilk and full-fat sour cream or mayo make a thick, luscious dressing that clings to greens.

Blend before adding herbs. Whisk or blend the base first, then stir in the herbs to keep them fresh and vibrant instead of bruised.

Let it chill. A couple of hours in the fridge brings out the garlic and gives the flavors time to come together.

Adjust to taste. Buttermilks vary in tang. Taste before serving and tweak the salt, lemon juice, or herbs as needed.

Stick blender shortcut. Use an immersion blender right in the jar for quick, no-mess mixing.

Storage tip. Keep it in a sealed jar in the fridge for up to a week. Shake before using; natural separation is normal.

Consistency control. For a thinner dressing, add a splash of buttermilk. For a thicker dip, mix in a spoonful of sour cream.

If you’re in the mood for something lighter, try my Preserved Lemon Vinaigrette next. It’s bright, citrusy, and just as easy to shake up.

Ranch dressing ingredients arranged on white surface: milk, herbs, dairy, seasonings.

Ingredient Notes / Swaps

Buttermilk: Adds tang and thins the dressing to the perfect pourable texture. If you’re out, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Sour cream: Balances the richness and adds that cool, tangy note. Greek yogurt works in a pinch but tastes slightly more tart.

Fresh herbs: Dill, parsley, and chives keep the flavor bright and clean. You can swap in basil or tarragon for a twist, but stay away from woody herbs like rosemary, as they overpower the dressing.

Lemon juice: Fresh-squeezed is worth it. It brightens the dressing and balances the richness. Vinegar will work in a pinch, but it changes the flavor and gives a sharper tang.

Fresh salad with bacon and ranch being drizzled from a spoon.

Homemade Ranch Dressing

This fresh herb ranch dressing is proof that homemade really is better. It’s creamy, tangy, and packed with real flavor. It comes together fast, keeps well in the fridge, and works on just about everything from salads to roasted veggies. Once you taste it, the bottled stuff won’t stand a chance.

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Spoon drizzling creamy ranch dressing into glass jar; striped cloth background.
Prep Time: 5 minutes
Total Time: 5 minutes
5 from 3 votes

Buttermilk Ranch Salad Dressing

By Pat Nyswonger
Our homemade stick blender Buttermilk Ranch Salad Dressing takes 5 minutes to prepare and has a fresh taste unmatched with store-bought dressings Made right in a jar, just blend it, stir in the fresh herbs, pop the lid on the jar and refrigerate until ready to use.

If you make this recipe, please leave a star rating and comment.

Servings: 1 -1/2 cups
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Ingredients 

  • ½ cup buttermilk
  • ½ cup sour cream,
  • ½ cup mayonnaise
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice,
  • 1 teaspoon dried dill
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons fresh chopped chives
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions 

  • Add the buttermilk, sour cream, mayonnaise, garlic, lemon juice, and dried dill to a wide-mouth Mason jar. Blend with an immersion blender using an up-and-down motion until smooth, about 30 seconds. You can also whisk it by hand.
  • Stir in the fresh dill and fresh chives.  Taste and add salt and pepper as needed.  Cover the jar with its lid and refrigerate for several hours or overnight.

Notes

Chill before serving. You can use the dressing right after making it, but the flavor deepens after a few hours in the fridge as the herbs and garlic meld together.
Storage. Keep the dressing in a sealed jar or airtight container in the refrigerator for up to 4 days.
Separation is normal. Give it a good shake or stir before using. Natural separation happens as it sits.
Adjust consistency. If it thickens in the fridge, whisk in a splash of buttermilk until it reaches your preferred texture.
Use fresh herbs for the best flavor. Dried herbs can work in a pinch, but fresh dill, parsley, and chives give the dressing a brighter, cleaner taste.

Nutrition

Serving: 1tablespoon, Calories: 44kcal, Carbohydrates: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 107mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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5 from 3 votes (3 ratings without comment)

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Recipe Rating




4 Comments

  1. Diana Berry says:

    Hi Dahn
    I just wanted to update my review on this salad dressing.
    I had made my own buttermilk dressing for the first time when I first reviewed this. Unfortunately it being my first time at making the buttermilk the dressing didn’t quite come out properly. However, The final result was still delicious.
    Now that I have made this homemade buttermilk many times it is no longer ‘thin’ and your dressing is thick and scrum delicious!!!
    Seriously I hope more people have had a chance to try your Buttermilk Ranch Salad Dressing

    Reply
    1. Dahn Boquist says:

      Thanks Diana, I’m glad you got it to turn out well. It really is a flavorful dressing. Thanks for the comment.

      Reply
  2. Diana Berry says:

    Delicious!
    After adding all the ingredients together, I found this to be a thin salad dressing that packs a ton of delicious flavour. So glad I decided to try making homemade as opposed to store bought. Won’t be buying store bought again. Thank you!!

    Reply
    1. Dahn Boquist says:

      Thanks for the comment! I agree, you just can’t beat the flavor of homemade dressing.

      Reply