This Buttermilk Ranch is creamy and tangy with the perfect amount of herbs and aromatics. It is so easy to make and involves lots of pantry stables that you already have on hand! There is no ranch like a homemade ranch.
Buttermilk Ranch Dressing
Buttermilk Its creamy, tangy, and full of probiotics. Buttermilk makes the best ranch dressing. If you don’t have buttermilk, substitute it with 1/3 cup milk and 1 tsp lemon juice.
Mayo Duke Mayonnaise is my go to. Use your favorite.
Sour Cream You can use light or regular sour cream for this recipe. Alternatively, you can substitute equal amounts of Plain Greek Yogurt for sour cream for more protein and less fat and calories.
Aromatics & Herbs Garlic Powder, Dried Chives, Dried Dill, Dried Parsley, Salt and Pepper come together to give the perfect ranch flavor.
Low Fat Alternatives Feel free to use low fat sour cream and buttermilk in this recipe.
Storage Store this Buttermilk Ranch in an air tight container or a sealed mason jar.
What to serve with Buttermilk Ranch We live in Texas, so people put ranch dressing on EVERYTHING! My favorite things with ranch are Salads and Wings. I love dipping fresh veggies in ranch. Our Roasted Okra Fries and Crispy Potato Wedges go great with ranch as well!
How Long does Homemade Ranch Last? With proper storage and fresh ingredients, Homemade Ranch should keep for up to two weeks in your fridge.
Recipe
Buttermilk Ranch
There's no Ranch like Buttermilk Ranch.
Ingredients
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Dried Chives
- 1/2 tsp. Dried Dill
- 1/2 tsp. Dried Parsley
- 1/2 tsp. Kosher Salt, plus more to taste
- 1/2 tsp. Black Pepper
Directions
- Step 1 Combine all ingredients in a medium bowl. Whisk or stir until combined. Season to taste. Store in an airtight container in the refrigerator for up to two weeks. **This Buttermilk Ranch Dressing is best if you make it at least 30 minutes ahead of time to allow the flavors to incorporate.**
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
Thank you for the recipe!!