A quick homemade buttermilk ranch dressing that comes together in minutes and tastes far better than anything from the store. Perfect for salads, vegetables, wings, and dipping.
There are a million ranch dressing recipes out there, but this one is the only one my friend Michelle and her family use — and now it’s the one I always reach for too. Now that I’ve finally got it posted – I won’t have to root around and try to figure out where-oh-where did I put that recipe ???? (For the Win !)
It’s quick, it’s easy, and it’s honestly better than anything you’ll buy in a bottle.
All you need is a medium bowl and a whisk. Everything goes into the bowl, you whisk it together, and into the fridge it goes. The hardest part of this recipe is waiting long enough for the flavors to come together. A couple of hours in the refrigerator will do it, but overnight is even better.
This ranch shows up all over my kitchen. We use it as a salad dressing, a dip for vegetables, with buffalo wings, and occasionally with a bag of chips when no one’s pretending to be healthy and sometimes, when no one is looking… 😳
The last time I served it with a plain green salad and my homemade croutons, a friend told me I could probably get rich if I could figure out how to package and sell those croutons!!! Fresh croutons and fresh dressing really do take a bowl of vegetables over the top.
Add some grilled chicken and suddenly that salad is dinner.
Sometimes the simplest recipes are the ones that stick around.
Why You’ll Love This Buttermilk Ranch Dressing
• Whip it up in about 15 minutes
• Made with simple pantry ingredients (usually I just have to remember to buy the buttermilk!)
• Tastes much fresher than store-bought ranch
• Works as both a salad dressing and dip
Ways to Use Homemade Ranch Dressing
This ranch shows up all over our table. Try it with:
- Tossed green salads
- Fresh vegetables like carrots, celery, and cucumbers
- Buffalo chicken wings
- Potato wedges or fries
- Sandwich wraps
- A simple salad with fresh homemade croutons
Bridget’s Kitchen Basics
I’m starting to keep track of a handful of recipes I make over and over again — simple things that are easy to make and better than what you buy at the store.
This buttermilk ranch dressing definitely belongs in that category. See if you don’t start keeping it on hand – and your family will thank you !!!
What to do with Leftover Buttermilk?
If you’ve opened a carton of buttermilk for this ranch dressing, you’ll probably have some left. Fortunately, buttermilk is one of those ingredients that makes a lot of everyday recipes better. The slight tang and acidity add great flavor and help baked goods stay tender.
Here are a few easy ways to use it up:
Pancakes or Waffles
Did someone say Pancakes ??? Hellloooo my favorites. I don’t call them Best Ever Buttermilk Pancakes for nothin’. The link to my recipe for pancakes is here. I’m sure you could make excellent Waffles too…but my pancakes are sooo good I don’t eat Waffles. Much to my husband’s chagrin. He *thinks* he prefers waffles. Ha.
Biscuits
Buttermilk biscuits are simple to make and incredibly good warm from the oven with butter or jam. I just *happen* to have a recipe for biscuits here, also!
Marinade for Chicken
Buttermilk is excellent for marinating chicken and the classic way to start Fried Chicken. Once the chicken has sat in the buttermilk for 8-24 hours – then you drain; dredge and fry. The acidity helps tenderize the meat and adds flavor.
Salad Dressings
Besides ranch, buttermilk works beautifully in other creamy dressings like green goddess or creamy herb dressing.
Cornbread
Adding buttermilk to cornbread makes it moist and gives it a richer flavor. You could use my recipe and sub the whole milk for the buttermilk !
Mashed Potatoes
Replace some of the milk or cream with buttermilk for a slightly tangy, flavorful mash.
Bridget’s Kitchen Tip
Buttermilk keeps longer than most people think. Stored in the refrigerator, it usually lasts several weeks past the date on the carton. Give it a smell test when you put it into the fridge — and then again when you go to use it next. If it still smells pleasantly tangy and not sour or off, it’s usually perfectly fine to use. As always – use your best judgement.
Easy Homemade Buttermilk Ranch Dressing (Michelle’s Recipe)
Equipment
- Whisk & Bowl
Ingredients
- ⅔ C Mayonaise
- ⅔ C Sour Cream – I use Low Fat
- ⅔ C Buttermilk
- 2 tsp Buttermilk Ranch Dressing Mix
- ½-¾ tsp Garlic Powder – I use Dried Garlic
- ½-¾ tsp Onion Powder – I use Dried Onions
- 1 tsp Dried Parsley – I use a heaping tsp
- ¼ tsp Salt
- ⅛ tsp Pepper
Instructions
- Get all your ingredients and measuring spoons / cups out.
- Measure and place everything into a medium sized bowl.
- Whisk together and refrigerate – minimally for 4 hours – overnight is better.
Notes
- Two Tablespoons is a typical salad dressing serving size – that is what I used for # servings and calorie calculations.
- I’m sure you could make this with low fat mayo as well – maybe save a few more calories ?
- I use dried onion and dried garlic – it rehydrates in the mix as it sits in the fridge. The powder spices work well also.
- One of my favorite ranch dressings is from the outback. They add Cayenne to their ranch – you could try that. I have never been exactly successful in replicating their recipe tho. Let me know if you get it figured out clearly ! (Paprika + Cayenne ?)
- Be sure to wrap up your left over Ranch Dressing mix – for the next time you need to make this recipe !
- If you want it thicker for vegetables or chips, use slightly less buttermilk or more sour cream.
- If you want it thinner for salads, add an extra splash of buttermilk.
- The flavor improves the longer it sits in the refrigerator.
