Homemade Buttermilk Ranch Dressing

Servings: servings (about 1 1/2 cups total)

Calories: 36cal

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.

5 from 10 votes

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.

Course: Condiments

Cuisine: American

Prep Time5

Cook Time0

Total Time5