Homemade Buttermilk Ranch Dressing

Creamy ranch dressing made with tangy buttermilk and fresh herbs.

I have been on a serious salad kick lately; partly because the weather is warming up, and partly because I’ve been extremely lazy.

I spend most of my days in the kitchen pumping out cookies, developing new recipes, and writing posts. By the time I’m finished, the last thing I feel like doing is cooking yet another meal.

Hence the salad kick. You throw everything in a bowl and toss it with dressing. Viola, dinner is served.

I very rarely buy salad dressing. It’s full of preservatives, additives, and a bunch of ingredients I can’t pronounce. Instead, I make my own dressing.

This homemade buttermilk ranch dressing recipe comes together in under 5 minutes. Since I usually eat a salad every day, I make enough dressing to last all week.

I experienced an episode of excitement the other day as I stood in front of the herbs at my local market. I got a little grabby and started loading my basket full of fresh herb bunches.

Thanks to my lack of self control, I had an overabundance of herbs lingering in my refrigerator that needed lovin’. I decided to make a tub of ranch dressing since it requires mass quantities of fresh herbs. 

Problem solved!

The buttermilk base is a combination of mayonnaise, sour cream, lemon juice and buttermilk. I seasoned the dressing with garlic and a combination of fresh dill, parsley, and chives.

This dressing is tangy, creamy, and full of earthy herbs. Drizzle it on your salad or use it as a dip for your veggies.

Print Recipe

Homemade Ranch Dressing

Creamy buttermilk ranch dressing loaded with fresh herbs.

Yield: 1 (8-ounce) jar

Total Time: 5 minutes

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients:

1/3 cup mayonnaise

2/3 cup sour cream

1 tablespoon lemon juice

2 tablespoons buttermilk

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 teaspoon Bon Appetit Seasoning Salt (made by McCormick)

1 clove garlic, finely minced

1/2 teaspoon worcestershire sauce

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

2 tablespoons chives, chopped

 

 

Directions:

Add all of the ingredients to a bowl. Whisk until the mixture is combined.

Store in an airtight container and refrigerate for up to 7 days. Shake before serving.

For a healthier option, use Greek yogurt in place of mayonnaise and light sour cream.

All images and text ©One Sweet Mess.

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