Homemade buttermilk ranch dressing is super easy to make and better than any bottled dressing. It’s cool, creamy, rich, and flavorful with herbs and seasonings. Make a batch and keep it in the fridge for up to two weeks!
Some people like “healthy” salads and some people like ranch dressing on their salads and, friends, I am in the pro creamy salad dressing camp. I strongly believe life is short and so treating yourself is always in order – especially when you’re eating salad. It’s all about balance.
Also, if you’re looking for motivation to eat more salads, cool and creamy buttermilk ranch dressing is the way to do it. And the great news (!) is that it’s so, so easy to make your own from scratch.
Let’s face it – a plate of veggies is always going to be more appealing with a delicious dressing.
The Best Ranch Dressing
I love this homemade ranch dressing because it’s not too thick and not too thin. It’s just right for pouring and tossing with lettuce but thick enough to serve as a dip.
It’s made with pantry seasonings and dried herbs. I’ve tried versions with fresh herbs, scallions, garlic, and the flavors get almost overwhelming after a day or so in the fridge. Using dried herbs and seasonings are a little more mellow.
It’s so easy to make – no chopping required. Just mix up all the ingredients.
It keeps well for up to two weeks in the refrigerator. This recipe makes two cups, but you can halve or double it.
It’s ten thousand times better than shelf-stable bottled ranch. So, go ahead and retire whatever sad bottle of ranch you have in the fridge. This homemade version is so much better.
- Plain Greek yogurt
- Apple cider vinegar
- Dried dill
- Garlic powder
- Onion powder
- Dried chives
- Kosher salt and black pepper
I haven’t tried it, but you could substitute low fat yogurt and buttermilk if you want something lighter. I am partial to full-fat because tossing it all with veggies makes up for it.
I love the balance of flavors, but it is a little dill-forward. Feel free to adjust the amount if you like it a little less dill-y.
- Put all of the ingredients in a bowl.
- Whisk until smooth.
- Cover and chill the dressing for a few hours before serving.
Keep in an airtight container, and it will keep well for up to two weeks in the fridge. If it lasts that long – with this homemade ranch on hand, you’ll want a salad every day.
Ways to Use It
- Drizzle it over all the salads, of course!
- Use as a dipping sauce for mozzarella sticks, chicken wings, fried pickles… basically all your favorite bar snacks.
- Serve it as a dip with lots of colorful veggies.
Have fun making your own homemade salad dressing! You’ll find all kinds of ways to use it, I’m sure!
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More Recipe to Try
- Taco Salad with Homemade Catalina Dressing
- Roasted Sweet Potato Arugula Salad
- Green Bean Potato Salad
- Homemade Tzatziki
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This ranch salad dressing is super easy to make and better than any bottled dressing. It’s cool, creamy, rich, and flavorful with herbs and seasonings. Make a batch and keep it in the fridge – it will keep for two weeks!
- 1 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Whisk all of the ingredients in a small bowl until smooth.
- Store in an airtight container and chill the dressing for at least 30 minutes. The dressing will keep for up to two weeks in the refrigerator.
- Category: Salad Dressings
- Method: Mix
- Cuisine: American
- Serving Size: 1/4 cup
- Calories: 109
- Sugar: 0.8g
- Sodium: 137.7mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0.1g
- Protein: 1.3g
- Cholesterol: 7.8mg
Keywords: ranch recipe, homemade ranch, ranch dressing from scratch
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.