Creamy homemade buttermilk ranch dressing is made with pantry staple ingredients in only 5 minutes time. You’ll never bat an eye at the bottled stuff again!
Why this recipe works
This homemade buttermilk ranch dressing is my go-to for dipping, drizzling, and everything in between. Salads, wings, wraps, you name it… This ranch is on top of it. It’s creamy, tangy, and has just the right consistency. Not to mention the fact that it only takes five minutes to whip together with 10 ingredients, if you’re counting all the herbs and seasonings. No chopping or cooking involved, all you need is your blender!
Homemade buttermilk ranch is really easy to tweak to your personal preference. Thin it out for those who like a loose ranch on salads, or thicken it for dipping. I’m a huge proponent of homemade is better, especially when it comes to dressings. Ranch, dill dressing, and blue cheese dressing are made on repeat around here! The packets and bottled versions simply don’t compare flavor-wise.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MAYO – The mayonnaise is the creamy base. Regular or light mayo will both work.
YOGURT OR SOUR CREAM – You can use either or. Greek yogurt gives the ranch a slightly tangier taste and is a bit lighter compared to sour cream. Both are great here.
BUTTERMILK – Buttermilk is really the star of the entire recipe. It helps thin the dressing and is also a contributor to that classic tangy flavor. If you need to substitute, you can put 1-1/2 teaspoons freshly squeezed lemon juice (or the same amount of white vinegar) in a wet measure, then fill to the 1/2 cup line with whole milk and allow it to stand for 5-10 minutes. You can use other reduced fat milks if you want, but it might be less creamy.
WHITE VINEGAR – White vinegar brings brightness to the dressing. You can substitute with 1/2 teaspoon of fresh squeezed lemon juice if needed.
HERBS – We use dried herbs, but you can certainly substitute with fresh if preferred. To substitute fresh, use 3 Tablespoons fresh minced parsley and 1 1/2 teaspoons fresh minced dill.
Tips for the Best Buttermilk Ranch
- Let it rest. Although you can enjoy the dressing right away, it truly gets better after a few hours in the fridge. The flavors meld and it thickens to the perfect consistency.
- Too thin? Whisk in a little more Greek yogurt/sour cream, or just give it more time to chill. It firms up as it sits.
- Too thick? Loosen it with a splash more buttermilk until it’s exactly how you like it.
- Turn it into a dip. Use a little less buttermilk and lean on Greek yogurt or sour cream, then chill at least 4 hours so it holds its shape on a veggie tray.
How to Make Homemade Buttermilk Ranch Dressing
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place wet ingredients into your blender and sprinkle the dry ingredients on top.
- Blend until combined, stopping to scrape down any of the mixture that may have stuck to the sides, if necessary.
- Pour dressing into a pint sized mason jar with a lid or airtight container. Enjoy right away if you prefer, or for best results, store in the refrigerator overnight (or at least 4+ hours) to allow it to thicken.
Frequently Asked Questions & Expert Tips
Absolutely, I highly recommend making it ahead of time and letting it chill in the fridge overnight. Giving the dressing a long chill lets the flavors sing and also helps it reach the perfect consistency.
To thicken your dressing, add a little more yogurt or sour cream to the mix. This dressing will also thicken as it chills in the refrigerator. Give it a bit more time to see if it reaches your desired consistency.
This dressing should last between 1-2 weeks if kept in an airtight container in the fridge. Discard it if it smells off or separates. Dipping food directly into your ranch can contaminate it and cause it to go bad sooner.
Combine 1½ teaspoons of lemon juice or white vinegar with whole milk to the ½-cup line and let it sit 5–10 minutes. This combination is used as a buttermilk substitute.
I wouldn’t recommend freezing this dressing due to the dairy content. Dairy based dips and dressings typically end up separating and losing their creamy consistency after thawing. It’s best to whip it up fresh!
A blender helps incorporate the ingredients really well and also makes it a little frothy, but if you don’t have one, you can use a food processor or simply whisk it by hand.
How To Use Buttermilk Ranch
- On salads – ranch’s best friend is a crisp chopped salad or a wedge.
- As a veggie dip – thicken it with additional yogurt or sour cream and pair with veggies.
- With wings and fries – especially garlic parmesan, spicy or buffalo wings!
- On subs, sandwiches, and sliders – I love it on chicken bacon ranch sliders and wraps.
- As a sauce for bowls and wraps – drizzle and go.
Serving Suggestions
Serve your buttermilk ranch chilled as a dressing over salads, wraps, or sandwiches, or as a dipper for wings, fries, and onion rings. It can also be thickened to serve as a dip for veggie platters!
More Dips and Dressing Recipes
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Homemade Buttermilk Ranch Dressing
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- ½ cup buttermilk
- ½ teaspoon white vinegar
- 1 Tablespoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
Things You’ll Need
- Pint size mason jar or airtight container for storage
Before You Begin
- Greek yogurt gives the ranch a slightly tangier taste and is a bit lighter compared to sour cream. Both are great here, though!
- You can substitute the white vinegar with 1/2 teaspoon of fresh squeezed lemon juice if needed.
- We use dried herbs, but you can certainly substitute with fresh if preferred. To substitute fresh, use 3 Tablespoons fresh minced parsley and 1 1/2 teaspoons fresh minced dill.
- I highly recommend making this dressing ahead of time and letting it chill in the fridge overnight. Giving the dressing a long chill lets the flavors sing and also helps it reach the perfect consistency.
Instructions
- Place wet ingredients into your blender and sprinkle the dry ingredients on top.1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/2 cup buttermilk, 1/2 teaspoon white vinegar, 1 Tablespoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt, freshly ground black pepper
- Blend until combined, stopping to scrape down any of the mixture that may have stuck to the sides, if necessary.
- Pour dressing into a pint sized mason jar with a lid or airtight container. Enjoy right away if you prefer, or for best results, store in the refrigerator overnight (or at least 4+ hours) to allow it to thicken.
Expert Tips & FAQs
- This recipe yields twenty-five 1 Tablespoon servings for a total of around 1 1/2 cups of dressing.
- To thicken your dressing add a little more yogurt or sour cream to the mix. This dressing will also thicken as it chills in the refrigerator. Give it a bit more time to see if it reaches your desired consistency.
- This dressing should last between 1-2 weeks if kept in an airtight container in the fridge. Discard it if it smells off or separates. Dipping food directly into your ranch can contaminate it and cause it to go bad sooner.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe is inspired by 5 Heart Home and was originally contributed by Sara from Life’s Little Sweets.
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Robert Reim says
Great recipe. There are just two of us. How long will it keep in the refrigerator.
Amanda Davis says
Typically it lasts for 1-2 weeks in the refrigerator when stored properly in an airtight container. However, that can be affected by the freshness of the ingredients used, so it’s best to check their expiration dates and use those as a guide.
Some other points: Don’t dip anything directly into the container of dressing to prevent introducing bacteria. If the dressing looks or smells off, it’s best to discard it, even if it hasn’t reached the two-week mark.
We have found that ours will last longer than two weeks, but consider all things I’ve said above.
Now it IS POSSIBLE to freeze some of the dressing, but keep in mind some of the ingredients in this dressing may change in texture upon thawing. You can always thaw it and try running it through a blender to see if it helps. You can also use our serving slider on the recipe card to cut down the quantity and make less. :)
Hope this helps!
Mary Paxton says
This is a very good ranch dressing. I also added about 2 Tbsp Texas Pete buffalo wing sauce as we like a little spice. Will definitely make this again. I also didn’t have buttermilk, so I added 2 tsp lemon juice to the milk and that worked great. Thanks for the recipe!
Amanda Formaro says
Super fun, love the addition!
Sonya says
This is the best Ranch dressing that I have made!! Thanks so much for sharing it.
Amanda Formaro says
Hooray, so glad you liked it! :)
Sarah says
This ranch is amazing! I don’t think I’m ever going to be buying store-bought ranch again! Thanks!
Amanda Formaro says
Yay, thank Sarah!
Heather says
I love this dressing, but it always turns out too runny for me. Is there any addition that would thicken it a but?
Amanda Formaro says
That’s a good question. There are several ways, many of them are listed here https://www.chowhound.com/post/thicken-home-salad-dressing-1017234
Frankie G says
Thanks for sharing this recipe. I looovveee ranch dressing and can’t wait to try this recipe. I do have a question. How long will this keep in the refridgerator if not consumed in a day or two?
Amanda Formaro says
Hi Frankie! Because there are several ingredients used in this recipe, you will want to go by the expiration date of the earliest expiring product. So for example, if the earliest thing to expire is your mayo in 2 months, use that as your expiration date.