Add Us as a Google Trusted Source
This homemade buttermilk ranch dressing recipe is creamy, tangy, and packed with fresh herbs. Made with Greek yogurt and buttermilk, it’s a lightened up version of the classic that tastes just as rich and satisfying.
- Combine the base: Mix together the sour cream, Greek yogurt, light mayonnaise, garlic powder, onion powder, chopped parsley, chopped chives, salt, and freshly ground pepper.
- Add the tang: Stir in the white balsamic vinegar, then slowly whisk in the buttermilk.
- Adjust and chill: Taste and adjust the seasoning. You can add more vinegar to make it tangier, or additional salt, pepper, and herbs.
Tips from Gina’s Test Kitchen
- Use fresh herbs when possible: They make a big difference in flavor and color. I’ve found that dried parsley and chives tend to be pretty bland, adding hardly any flavor at all.
- Let it rest: Ranch dressing tastes even better after it sits in the fridge for a few hours. I always make this dressing ahead of time so it has some time to chill!
- Control the thickness: For dipping, use slightly less buttermilk. For salads, thin it out a bit more.
My Favorite Ways to Use This Buttermilk Ranch Dressing
- Drizzle over chopped romaine for a classic salad.
- Serve as a dip with fresh veggies.
- Spoon over Crock Pot “Baked” Potatoes instead of sour cream.
- Use as a sauce for wraps, burgers, or grilled chicken.
- Pair with buffalo wings or Stuffed Buffalo Chicken Breasts.
Storage Tips
Store in an airtight container or mason jar for up to 5 days. Stir well before serving. Because this buttermilk ranch dressing recipe is made with fresh dairy and herbs, it’s best enjoyed within a few days for maximum freshness.
More Homemade Dressings You’ll Love
- Green Goddess Dressing
- Greek Yogurt Caesar Salad Dressing
- Lemon Vinaigrette
- Blue Cheese Dressing Recipe
- Avocado Cilantro Buttermilk Dressing