What’s the best thing about Buttermilk Ranch Dressing? It’s so easy to make from scratch. You can whip up a batch in just five minutes with a stick blender! And it tastes fresher than those store-bought dressings, too. Buttermilk is a staple in both cooking and baking, and ranch salad dressing is one of America’s favorite salad dressing flavors. Combine them for an irresistible homemade version that you’ll want to keep on hand at all times.
You will get a lot of mileage out of this buttermilk ranch salad dressing. Not only is this an excellent dressing for tossed greens, it is wonderful as a dip with fresh veggies, on hot baked potatoes, or added to casseroles. It is also delicious used as a dip for chicken nuggets, french fries and vegetables. Buttermilk ranch will enhance the flavor of your dishes while adding its own special zing!
We love using our immersion stick blender to bring this dressing together in just minutes! If you have an immersion blender try our Caesar Salad Dressing recipe or our sweet and tangy Creamy Orange Champaign Salad Dressing as well.
What You Need To Make This Buttermilk Salad Dressing:
The tangy buttermilk is the dominant ingredient in this dressing and may not be a regular resident in your refrigerator, but it is always available in your grocery store. All the other ingredients are most likely on hand in your pantry or refrigerator. Here’s a list of what you need:
- Cultured buttermilk
- Sour cream
- Lemon juice
- Dried dill
- Fresh dill
- Fresh chives
- Black pepper
You can count on this salad dressing lasting up to a week in the refrigerator, stored in a covered container, and still taste fresh and delicious.
How to Make This Easy Salad Dressing:
This is an easy and delicious way to make your own ranch dressing with buttermilk. The ingredients are simple and the flavors of fresh herbs are unbeatable! Here is a quick overview of the recipe. Make sure to scroll to the printable recipe card for all the details.
- Combine all the ingredients in a jar and blend with an immersion blender. If you don’t have an immersion blender, blend the ingredients in a standard blender.
- Store the salad dressing in a sealed jar in the refrigerator for 3 to 5 days.
Tips for Success
Use genuine cultured buttermilk instead of a combination of milk and vinegar. A milk and vinegar mixture is not buttermilk and it lacks the texture and taste of buttermilk. A mixture of vinegar and milk makes a decent substitution for some baking recipes but isn’t a good choice for this salad dressing.
If you don’t have buttermilk you can thin down some plain yogurt with a bit of milk. Yogurt mixed with milk much more closely approximates the flavor and texture of buttermilk.
Some More Recipes You Will Love:
Greek Salad Dressing: This easy to prepare, flavor-packed Greek salad dressing combines the simple everyday flavors of fresh veggies, oil, lemon and dried oregano with Greek feta cheese.
This creamy tahini dressing recipe is incredibly easy to make. The buttery, sesame-flavored tahini pairs beautifully with lemon acidity and peppery garlic. It contains only six ingredients and takes only five minutes to prepare.
Preserved Lemon Vinaigrette: If you have preserved lemons in your refrigerator, this lemon vinaigrette is a must-make! The soft, jammy lemons are blended into a creamy, tangy dressing with a distinct citrusy flavor!
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- 1/2 cup cultured buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise (not Miracle Whip)
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried dill
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh chopped chives
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Place the buttermilk, sour cream, mayonnaise, garlic, lemon juice and dried dill into a wide mouth Mason jar. Insert an immersion blender (stick blender) and combine with an up/down motion until well blended., about 30 seconds! Alternatively, you can use a standard blender or a Nutribullet to blend the ingredients.
- Remove the blender and 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.
- We recommend regular cultured buttermilk, not the light 1%.
- You can serve this dressing immediately after preparing it but it will be much more flavorful after it has been refrigerated as the flavors meld together.
- This salad dressing will keep refrigerated for up to 4 days.
Nutrition Information:Yield: 24 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 44Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 107mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.