Buttermilk Ranch Dressing Recipe
by Sommer Collier — on Jul 8, 2026 Once I started making this homemade buttermilk ranch dressing, I never looked back. I whisk together mayonnaise, sour cream, herbs, buttermilk, and a splash of apple cider vinegar to create a dressing that’s creamier, brighter, and fresher than anything from the grocery store. It comes together in just minutes and is just as delicious on salads as it is when dipping fresh veggies and chicken wings.
I know you can buy bottled ranch dressing in any grocery store in the country. However, I do believe the very best dressings are homemade dressings. I have some incredible salad dressings here on the site, like my vibrant Catalina dressing recipe, that seem fancy-ish but are actually very simple to make. Today I’d like to share my version of an All-American classic… Buttermilk ranch dressing, of course! Known for having layers of flavors, you might be surprised to know it’s only made up of a simple creamy base, dried herbs and spices. That’s it! As for that base, the best dressing flavor comes from a combination of mayonnaise, sour cream and (obviously) buttermilk! It’s easy to mix up a batch in mere minutes, and perfect to keep on hand for up to 2 weeks to use as a salad dressing (also, obviously) or thicker ranch dip.
Table of Contents
Sommer’s Recipe Highlights
Zippy Buttermilk Flavor – Like my easy Caesar dressing, here I’m blending mild mayonnaise with a generous amount of acidity and seasonings for a well-balanced taste. This ranch has more bite than “regular” ranch, thanks to the tart acid in the buttermilk!
Better than Bottled – This homemade buttermilk dressing recipe has fewer ingredients than the store-bought stuff in a bottle. And while ranch isn’t exactly a health food one way or the other, making it from scratch certainly is more wholesome. Not to mention, you can whip up a whole batch of 1 1/2 cups of dressing for a fraction of the cost of a store bought bottle.
So Very Versatile – Yes, it’s terrific on salads as a smooth, flowing dressing. But that’s not all! I scale back a bit on the amount of buttermilk to make a thicker ranch dip for veggies, wings, and more. It can also be used to make other recipes that call for ranch dressing in the ingredients!
Key Ingredients and Tips
- Creamy Base – I use a combination of mayonnaise and sour cream to make the dressing ultra rich and smooth.
- Buttermilk – The hint of acid in buttermilk adds a delightfully tangy taste to the dressing. I highly recommending making my homemade buttermilk recipe as a cheaper alternative to store bought. It’s surprisingly easy!
- Apple cider vinegar – Similar to buttermilk, the acid cuts the richness of the base. It also thins out the mayo and sour cream just a bit more so that it flows and is pourable. Lemon juice will also work just as well!
- Herbs and seasonings – To make the best tasting ranch dressing I use a bright blend of dill, parsley, chives, garlic powder, onion powder, salt and pepper. As for the herbs, you can use dried herbs or fresh chopped herbs, or a combination! If you’ve got fresh garden herbs, great. If you only have dried herbs, great. Dried herbs are actually a really great option for homemade dressings because they have intensified flavors. I provide the proportions for both in the full recipe card below.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Mix the Creamy Base – I start by getting out a large measuring pitcher and silicone spatula. (A medium sized bowl also works well.) I add the sour cream, mayonnaise, and buttermilk into the pitcher and stir until everything is blended and smooth.
*Quick Note – You can use more or less buttermilk to suit your purposes. Add a touch more buttermilk for a thinner pourable sauce and salad dressing. Or use slightly less buttermilk for a thick, scoopable dressing or to use more like a dip.
Add More and Stir – Then I add the apple cider vinegar, fresh or dried dill, parsley, chives, garlic powder, onion powder, salt, and pepper to the pitcher. Give it a good mixing so you can see the dried or chopped fresh herbs evenly throughout the dressing.
Cover and Chill – Last, I cover the pitcher or bowl with a lid or layer of plastic wrap, and pop it into the refrigerator. I like to chill homemade ranch dressing for at least several minutes, or up to an hour if possible, to let the flavors really set in together.
When I’m ready to use it, I simply give it a stir… Gently if I want it to stay slightly thick, or really stir it around for a thinner ranch dressing. I’ll add more buttermilk if it is a tad too thick. Start with 1 teaspoon, and go from there depending on how thin you’d like it to be.
Serving Suggestions
I know you already love tossing fresh salad greens with buttermilk ranch dressing. Spinach, arugula, romaine, iceberg… There’s no wrong lettuce to drizzle with ranch! But maybe also branch out a bit and try using this bright and herby dressing onto different salads, like my Mexican Chicken Salad or Ultimate Dorito Taco Salad, or whenever you’ve got a bowlful of veggies that need some pizzaz.
(My avocado lime ranch dressing recipe is another a great option for the Mexican chicken and Dorito taco salads!)
Then there’s also the option to use less buttermilk and make this a tangy ranch dressing dip. It’s delightful for scooping up fresh veggies like carrots, broccoli, cauliflower, sliced bell peppers or mini bell peppers, celery sticks, grape or cherry tomatoes., etc. You get the idea.
And because I am true Southerner, I feel I must also suggest using homemade ranch dressing as a dip for heavier foods, like –
- Deep Fried Chicken Tenders or Air Fryer Chicken Tenders – if you don’t want that much heavier
- Air Fryer Chicken Nuggets
- Buffalo Chicken Meatballs
- Oven Baked Chicken Wings
- Bacon Wrapped Chicken
- White Pizza Recipe
You can even use my buttermilk ranch dressing recipe to make other recipes that call for ranch dressing! My cold chicken bacon ranch pasta recipe is terrific with the homemade dressing mixed in.
Storage Notes
I transfer the homemade dressing to an airtight container and refrigerate it for up 7-14 days. But this depends on whether you use dried or fresh herbs… Fresh herbs will begin to breakdown in the dressing faster than dried herbs. As I mentioned above, be sure to give it a good stirring before using.
Frequently Asked Questions
Yes, you can! This alternative isn’t quite as, well, sour, but still makes the ranch dressing creamy and flavorful. Use full fat or low fat Greek yogurt, if you like.
Nope, you definitely don’t want to freeze this dressing with a mayo and sour cream base. The dairy will get funky if frozen and thawed.
To thicken the buttermilk ranch dressing up I suggest stirring in another tablespoon of sour cream. Or you might need to add more, depending on how thick you want it. I also recommend sprinkling in a bit more fresh or dried herbs to keep the flavors strong.
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More Salad Dressing Recipes
Buttermilk Ranch Dressing Recipe
Video
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 1/3 cup buttermilk
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon dried dill (1 tb fresh)
- 1 teaspoon dried parsley (1 tb fresh)
- ½ teaspoon dried chives (1 ½ tsp fresh)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Set out a measuring pitcher. Combine the mayonnaise, sour cream, and buttermilk. Mix until smooth. *Now add a little more buttermilk if you want your dressing thinner.
- Add the vinegar, dill, parsley, chives, garlic powder, onion powder, salt, and ground black pepper. Mix well. Taste and add additional salt if desired.
- Cover and chill until ready to use.
