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A small green bowl filled with Buttermilk Ranch Dressing surrounded by fresh veggies.
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Buttermilk Ranch Dressing Recipe

A delicious homemade salad dressing made with buttermilk and plenty of herbs.
Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 batch
Calories 36kcal
Author Kathy Berget

Ingredients

  • ½ cup sour cream
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon dried dill or 1 tablespoon fresh
  • 1 teaspoon dried chives or 1 tablespoon fresh
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon paprika
US Customary - Metric

Instructions

  • Whisk together buttermilk, sour cream, and mayo until smooth.
    ½ cup sour cream, ½ cup buttermilk, ¼ cup mayonnaise
  • Stir in vinegar, lemon juice, herbs, and seasoning.
    1 teaspoon white wine vinegar, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, ⅛ teaspoon pepper, ⅛ teaspoon paprika
  • Cover and refrigerate until ready to use.

Video

Notes

  • Feel free to swap out plain Greek yogurt for the sour cream.
  • If you have time, refrigerate the dressing for at least 30 minutes before serving. This allows the herbs and seasonings to meld together.
    If your dressing is too thick, add a little more buttermilk to thin it out. If it’s too thin, stir in extra sour cream or mayonnaise for a thicker texture.
  • This recipe yields about 1 ¼ cups of dressing. 

Nutrition

Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.1mg