This homemade Buttermilk Ranch Dressing is bursting with fresh herbs and tangy flavor, and it has a creamy texture that elevates any salad or even just a plate of crispy wings. Forget the bottled stuff—this recipe is easy to make and endlessly versatile!
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The salad dressing I can’t stop thinking about.
You know that feeling when you eat something delicious and the memory of its flavor just kind of hangs out in the back of your mind for weeks afterwards? That’s this buttermilk ranch dressing for me.
- The combo of fresh chives, parsley, and dill gives it a vibrant, garden-fresh taste that bottled ranch can’t touch.
- Greek yogurt (or sour cream) keeps it rich so it will clingggg to all those dippers and lettuce leaves without being heavy, while buttermilk and fresh lemon juice add a tangy kick.
You can make it for a Cobb Salad or for dipping carrot sticks and Air Fryer Chicken Wings, but just like the bottle of ranch that hangs out on your fridge door, you’ll find endless ways to use it. (Dunking pizza crusts? Don’t mind if I do!)
My Best Tips for Perfect Buttermilk Ranch Dressing
- Use Actual Buttermilk. We all know that little trick for making a buttermilk substitute at home—mixing vinegar or lemon juice with milk and letting it curdle—but it doesn’t have the same depth as the real deal. I do recommend buying a bottle of it at the grocery store. Use any leftovers for Breakfast Biscuits or Breaded Chicken Breast; you can also freeze it so you always have it on hand.
- Don’t Use Dried Herbs. Use fresh herbs for the brightest, liveliest flavor. Dried herbs have a flatter taste; you’ll still have a great dressing, but it won’t have that herbaceous punch.
- Adjust the Consistency. You can make this buttermilk ranch dressing thicker if you plan on using it for dipping; just add less buttermilk and more Greek yogurt or sour cream. (Or make my Greek Yogurt Ranch Dip.)
- Let It Chill. The flavors meld beautifully after an hour in the fridge, so prep it ahead if you can.
How to Make Buttermilk Ranch Dressing
Combine. Add all of the ingredients to a blender or food processor.
Blend. Puree until smooth and creamy, about 30-60 seconds. Scrape down the sides as needed to ensure all the herbs are fully incorporated.
Taste and Adjust. Give it a taste. Want it tangier? Add a splash more lemon juice. Need more seasoning? Adjust the salt and pepper.
Serve or Store. ENJOY!
Recipe Variations
- Make It Spicy. Add a pinch of cayenne or a few dashes of your favorite hot sauce. (Sriracha is amazing in ranch!)
- Switch Up the Herbs. Try basil or cilantro, tarragon for some French vibes (Franch dressing?), whatever!
Fun Ways to Use Ranch Dressing
I have a feeling you’ve got some ideas, and we’ll skip the obvious green salads and veggie sticks. Here are some more out-of-the-box serving suggestions!
- Pasta Salad. Rather than a ho-hum mayo mixture, make your next pasta salad with buttermilk ranch dressing. (See my BLT Pasta Salad!)
- Sandwiches and Wraps. Cool down this Buffalo Chicken Wrap with a generous drizzle of homemade ranch.
- Dipping ALL THE THINGS. It’s not just for celery sticks and wings. Try it with Air Fryer Buffalo Chicken Taquitos and Air Fryer Pickles too.
Buttermilk Ranch Dressing
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Ingredients
- ½ cup buttermilk
- ¼ cup plain Greek yogurt or sour cream I used 2% Greek
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup packed chives
- ½ cup packed parsley
- ½ cup dill
- 2 garlic cloves minced or grated (about 2 teaspoon)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine all of the ingredients in a blender or food processor and blend until smooth.
Notes
Nutrition
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I really enjoyed how fresh this ranch dressing turned out. The flavor is lighter and more herbaceous than the kind you buy in stores, which I actually prefer. I used it on a salad, and it didn’t overpower the other ingredients. Might try adding a bit of onion powder next time just to tweak it, but it’s great as is.
So glad you enjoyed it, Cheryl! Thank you!
Just made this ranch dressing and it’s honestly way better than anything I’ve bought at the store. It has a much fresher taste, especially with all the herbs. At first, I wasn’t sure how strong the dill would be, but it’s surprisingly good and well-balanced. I served it with grilled veggies and some grilled chicken and it worked perfectly. Super flavorful, and I love that it uses Greek yogurt instead of mayo.
So glad you enjoyed the dressing, Joann! Thank you!
Very impressed with how this ranch dressing turned out. The fresh herbs made all the difference, especially the dill. I used Greek yogurt and it made it feel a little lighter than traditional ranch. It’s not overly thick, so it works great as a dressing. Would be awesome as a dip too.
So glad to hear you enjoyed it, Sharon! Thank you!