Buttermilk Ranch Dressing Recipe

I don’t know about your house, but Ranch Dressing is a favorite of the whole family, especially a great Buttermilk Ranch Dressing.  Ranch Dressing tends to make an appearance on our dinner table quite often and is used on a variety of items, other than just a green salad.  With my food allergy and intolerances, we have been making a concerted effort to cut out chemicals and preservatives in our foods (especially mine) where we can.

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So I set out to find a homemade Buttermilk Ranch Dressing that we could whip up to replace our store bought bottle.  This stuff tastes so much better and everyone in the family really liked it.  So I think this will be our new go to Ranch Dressing (until we find something better…cause you know…I always like to try something to see if it really is better).

It is so simple to make and takes about 10 minutes to put it all together and serve it up.

spices name

Buttermilk Ranch Dressing

1 tsp to 1 Tbsp Dill (depending on your love of dill…my family prefers less…but I like a lot!)

1 clove Garlic (or 1 Tbsp Garlic Powder)

1 Tbsp Onion Powder

1 Tbsp Parsley

1 tsp Lemon Juice

1/3 cup Mayonnaise

1/8 tsp Dry Mustard

1 tsp Worcestershire Sauce

1/2 tsp Ground Black Pepper

1/8 tsp Cayenne Pepper

1/2 tsp Salt

1 Tbsp Apple Cider Vinegar

1/2 cup Buttermilk

3/4 cup Sour Cream (or Greek Yogurt)

Mix all ingredients together in a blender until smooth and well combined.  Pour into a serving jar and serve immediately or refrigerate up to a couple of weeks in an air tight container.

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Whip up yourself a fresh bottle.  This is also a great way to get those fresh veggies in your kids belly’s.  My kids are always more eager to have fresh veggies for a snack if they have a delicious Buttermilk Ranch Dressing to dip them in.  And this Ranch Dressing has ingredients that you can trust.


Are you a fan of Ranch Dressing?


    • says

      I don’t usually have access to it either. Add one tablespoon of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!

  1. Maggie says

    I just made this and followed the directions exactly. The taste is great, but its very runny. Does it thicken up once refrigerated a while? Or can I add something to thicken it? If so, what?


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