Are you a fan of ranch dressing? Even if you're not, you'll definitely like this homemade buttermilk ranch dressing! It's packed with dried spices, fresh garlic and lemon juice, and lots of creamy tang--plus none of the preservatives you'll find in store bought versions. Let's dig in!
Jump to:
About
You might be surprised to find out that ranch was invented by Steve Henson in the 1950s when he was working in a remote part of Alaska. Steve and his wife Gayle opened a dude ranch called Hidden Valley Ranch in California in 1954, where tourists tried this condiment and loved it.
Eventually, it was made commercially, and grew in popularity throughout the whole United States.
Ingredients
See recipe card for full information on ingredients and quantities.
How to Make
Measure out the ingredients. You'll need mayo, sour cream, lemon juice, minced garlic, buttermilk, and spices. The spices are parsley, dill, onion powder, salt, and pepper.
- Put all the ingredients except the buttermilk into a bowl.
- Whisk until smooth, then gradually add the buttermilk to thin out the dressing.
3. Taste the dressing and adjust the seasonings as desired, then serve with veggies.
4. Enjoy it as a dip or salad dressing!
Recipe FAQs
It is a combination of mayo, sour cream, and spices that's used as a dip for veggies or as a salad dressing. In fact, it's the most popular dressing in the United States! In my recipe, I add buttermilk, lemon juice, and freshly minced garlic for a real zesty kick and amazing flavor.
It is fine to be enjoyed in moderation. A serving size of 2 tablespoons (homemade) has 137 calories, 15.7g of fat, and 1g of carbs. That's definitely a little healthier than Hidden Valley Ranch, which has 140 calories, 14g of fat, and 2g of carbs. The homemade version has no unhealthy preservatives or chemicals in it like the packet or bottled version does.
Buttermilk dressing is slightly different in that it doesn't contain herbs.
The best kind is the one you make yourself! I think that our recipe tastes 10 times better than the store bought. It's got a nice kick from the fresh garlic and lemon juice, plus a thick, creamy texture and tangy flavor.
Making your own seasoning packet is a quick and healthier than buying store bought! Simply mix together the dried spices in the recipe (parsley, dill, onion powder, salt, and pepper) and set aside to use later. Feel free to add dried chives, garlic powder, or dried minced onion if that strikes your fancy.
You can also add buttermilk powder to the spice mixture. This means that you can mix the dried spices with mayo and milk instead of having to use real buttermilk. For more details on making your own mix, check out Ali's recipe and tips.
Serve
If you're looking for other appetizers to serve with this recipe, try our recipes for sloppy joe sliders, boiled peanuts, dill pickle dip, refrigerator dill pickles, and cowboy caviar.
Store
How long does this dressing last?
It will last for about 1 week in the fridge. Seal it tightly inside of a mason jar to retain freshness and keep out odors.
Can you freeze it?
No, you shouldn't freeze it. The mayo and sour cream will separate once they're thawed, giving the dressing an undesirable consistency. It's best to make enough that you can eat within a week, and just store it tightly sealed in the fridge.
Expert Tips
- Use fresh garlic and lemon juice for the best flavor. It's the secret to great-tasting ranch!
- Use the best quality mayo. Our favorite is Duke's, but you can always make your own.
- Don't have sour cream? Substitute with an equal volume of Greek yogurt.
- Run out of buttermilk? Use the separated liquid from the sour cream carton, whole milk, or heavy cream instead. You might want to add an extra dash of lemon juice for tang.
- Adjust seasonings to taste. This is an important step, as you might want the flavor to be more lemony or garlicky.
- Add the buttermilk at the end. This is just to thin it out and add extra tang.
Other Appetizers to Enjoy
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated!
Recipe
Buttermilk Ranch Dressing Recipe
Ingredients
- ¾ cup Duke's mayo
- ½ cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons buttermilk
Instructions
- Measure the mayo, sour cream, lemon juice, garlic, and spices into a medium bowl and whisk until smooth.
- Taste and adjust the amount of lemon, garlic, and seasonings to your personal taste.
- Thin the dressing with the buttermilk until it is your preferred consistency.
- Eat immediately or refrigerate for up to 1 week.
Notes
- Fresh garlic and lemon juice is the secret to a great-tasting ranch.
- Substitute Greek yogurt for the sour cream.
- Adjust seasonings to taste.
- Add the buttermilk at the end. This is just to thin out the dressing and add extra tang.
- No buttermilk? Use the separated liquid in the sour cream carton, whole milk, or heavy cream instead, along with an extra dash of lemon juice.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
This tangy dip is lemony and full of spices. The garlic in it is delightfully pungent.
Emma
I love the combination of lemon and garlic too! Thanks for commenting, Beth,
Alex
The garlic in the ranch is delicious! The dressing tastes good on lettuce or with veggies. This dip tastes so good, it's beyond description. 😋
Emma
I’m glad you enjoyed it that much, Alex!