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–+ servings
a mason jar of buttermilk ranch salad dressing and a spoon

Buttermilk Ranch Salad Dressing

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.
5 from 3 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 -1/2 cups
Calories: 44kcal
Author: Pat Nyswonger

Ingredients

  • ½ cup cultured buttermilk
  • ½ cup sour cream
  • ½ 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
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

  • 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

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