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Buttermilk Ranch Dressing

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There is nothing better than a good restaurant buttermilk ranch dressing, but with this recipe for homemade buttermilk ranch dressing you can make your own, better! This creamy dressing is loaded with fresh ingredients and is perfect for salads, dips, or even slathering on sandwiches and burgers.

Garden fresh buttermilk dressing loaded with fresh veggies and herbs, creamy and light with real buttermilk, Greek yogurt and quality mayo. It whips up in minutes and keeps fresh for days in the fridge.

Buttermilk Ranch dressing in pretty shaped jar with fresh basil and a scoop pudding ranch dressing.

I used to make this ranch dressing all the time, not sure why I stopped (life probably), but I made it again the other day and was reminded why this homemade buttermilk ranch dressing outshines store bought ranch dressing.

I was making this Cobb Salad recipe for new parents (with twins) and they didn’t like Blue Cheese. This restaurant ranch dressing recipe paired perfectly with the salad, you can use this on any salad, it is also fabulous as a ranch dip for vegetables, chips or dip these out of this world fresh zucchini corn fritters into, and slather on this Buffalo Chicken.

This recipe is originally from an old Ina Garten ranch dressing recipe, that I modified slightly, so run, don’t walk and gather these simple ingredients.

Ingredients

Check out these garden fresh ingredients! The measurements and how to are in the recipe card at the bottom of the post.

Ingredient shot labeled for Buttermilk Ranch Dressing L-R Black pepper, mayo, Greek yogurt, buttermilk, chopped green onions, olive oil, lemon juice, dijon mustard, kosher salt, basil leaves, garlic and not shown is dill leaves.
  • Green Onions | Also called Scallions, use both the white and the green part for this recipe.
  • Basil Leaves | Adding fresh basil leaves provides a huge all natural flavor lift, mine are home grown which is why you see some holes in there, darn bugs!
  • Dill | Dill gives it the distinctive “ranch” dressing taste. Fresh dill is the best, but I couldn’t find any, so dried works as well! This is my addition to Ina’s recipe, ranch always tastes better with dill (in my opinion).
  • Lemon Juice | Fresh squeezed is always best, adding a natural preservative and brightness to the recipe.
  • Dijon Mustard | You won’t find dijon in many recipes for buttermilk ranch dressing, but adds great depth to the recipe.
  • Olive Oil | Just a touch, helps in binding all of the ingredients together.
  • Garlic | fresh garlic is best here.
  • Kosher Salt and Black Pepper | staples of course
  • Mayonnaise | A good quality mayo please, I love using this Avocado Mayo, creamy, heart healthy and delicious. Do not use a whipped dressing, the sweetness will overpower the rest of the ingredients.
  • Plain Greek Yogurt | I like using whole fat, cause I’m just that way, but you may use whatever you like, just make sure it’s nice and thick!
  • Buttermilk | For this recipe, real buttermilk is best, not homemade (see below), but it’s better than nothing. I used whole fat buttermilk (see above), but you could certainly use low fat.

Instructions

Prep all of your ingredients ahead of time so that this ranch dressing recipe comes together quickly.

Process shot for buttermilk ranch dressing 1st image of all veggies, spices, herbs and mustard in food processor 2nd image of pureed veggies.

Place green onions, fresh basil, lemon juice, mustard, olive oil, garlic, dill, salt and pepper in a food processor (see below if you don’t have a food processor), and puree until combined, scrape sides if needed. About 15-20 seconds.

No Food Processor? Add all ingredients to blender and blend until smooth, you may have to use a spatula to move things around.

Wet ingredients added to ranch dressing puree in food processor, pulsed until smooth and pureed, being poured into container.

Now simply add the Greek yogurt, mayonnaise and buttermilk, whirring it until smooth and pureed, about 20-30 seconds. Pour into your favorite jar(s) or container.

Pretty tulip shaped jar holding homemade buttermilk ranch dressing with glass ladle and green onions and garlic lying behind.

Pour dressing into one or multiple containers, cover and refrigerate for at least one hour* before using.

*HINT | You can use this buttermilk ranch right away, but the flavors will be somewhat blah, after one hour is good, after several hours or a couple days is WOW!

Buttermilk Ranch Dressing in Weck Tulip Shaped jar with glass ladle and fresh basil sitting by jar.

Substitutions

This recipe is naturally gluten free and low carb since it uses all natural full fat buttermilk, yogurt and mayo.

  • Dairy Free Vegan Ranch Dressing | Replace mayo with vegan mayo, replace buttermilk with any plant based milk, add 1 ½ teaspoons apple cider vinegar and if desired, replace Greek yogurt, with plant based yogurt.
  • Replacing Fresh Herbs | Fresh is best, but in a pinch replace with the following dried herbs:
    • Basil | replace with 1-2 teaspoons dried basil
    • Garlic | replace with 1 teaspoon garlic powder or 2 teaspoons of garlic granules
    • Dill | replace with 1 teaspoon dried dill or 2 teaspoons fresh dill

How many carbs in ranch dressing?

This dressing is so beautiful and perfect for keto and low carb diets, as it has 0 (zero) net carbs! You read that right! Enjoy this creamy, delicious ranch dressing with buttermilk today!

Variations

I have made this recipe so many different ways, some ideas below, let me know your favorite!

  • Chipotle Ranch Dressing | Add the following for a luscious spicy, chipotle ranch. 1-2 chipotle peppers in adobo sauce (NOT the entire can), 1 tablespoon fresh lime juice, puree with other ingredients.
  • BBQ Ranch Dressing | Add ¼ – ½ cup of your favorite barbeque sauce for a delicious, smoky ranch.
  • Buffalo Ranch Dressing | Add 2-3 TBL of Buffalo Wing Sauce, Mmmm, good!
  • Cilantro Ranch Dressing | ½ bunch of washed cilantro, 1 jalapeno diced, juice from 1 lime, mix in food processor until combined.
  • Balsamic Ranch Dressing | a personal favorite! 2-3 TBL Balsamic Vinegar!
  • Food Processors make quick work of a cookie pie crust or making this super simple Strawberry Lip Scrub. Mine is old, but I’d replace with this food processor or even this mini 4 cup processor.
  • Spatula | a sturdy spatula that doesn’t have nicks or gouges is great to get all of this delicious dressing.
  • Jars | Use mason jars, reuse jars like these Bonne Mamom jars, but eat the jam first 😉 or my personal favorites are the jars shown below, Weck canning jars.
  • Knife | If you haven’t bought yourself at least one quality knife, this one by Wusthof is a good start, it’s not too expensive and is perfect in so many recipes.
Creamy Buttermilk Ranch Dressing in a Weck tulip shaped jar with spoon pouring some ranch dressing into the jar.

Storage

Store your homemade buttermilk ranch dressing in the fridge, in a sealed jar or container, best when used within 1-2 weeks, though I have kept it longer.

I do not recommend freezing this recipe, but you could certainly halve the recipe if it makes too much for your family, or share some with a neighbor, they will love you forever!

TFC Top Tip

Use fresh ingredients for this recipe, the flavor is superior to other dressings and tastes even better than any restaurant ranch dressing recipe, I promise it is easy and it will become your favorite too!

The Fresh Cooky

More Fresh Recipes

If you love a fresh, homemade dressing, you will love these dressings (and salads that go with them!)

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7 Comments

  1. 5 stars
    I’ve been looking for a ranch dressing that has the consistency and the taste that you can only find at a restaurant – not only does this ranch dressing taste delicious, it doesn’t have the fat and calories that you typically see in a ranch dressing. It’s the best!!

  2. 5 stars
    Made this tonight for dinner, and oh boy, was it good. The addition of basil really just sends this over the top for me. Perfect for the summertime and perfect for any salad.

  3. I was just discussing needing a good homemade ranch dressing recipe and this one looks like a winner! Now if I could just get my girls to eat it…