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hidden valley buttermilk ranch dressing recipe
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Buttermilk Ranch Recipe

This homemade buttermilk ranch dressing is creamy, tangy, and packed with fresh herbs. It's so much better than store-bought versions, and once you try it, you'll never go back! Perfect for salads, dips, sandwiches, and more.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6
Course: Dip
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup good quality mayonnaise
  • 3/4 cup buttermilk full-fat recommended
  • 2 tbsp sour cream
  • 1 small clove garlic minced or grated
  • 2 tbsp fresh chives finely snipped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1/2 tsp dried mustard powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 3/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • Few drops Worcestershire sauce optional

Equipment

  • Mixing bowl
  • Whisk
  • Microplane grater (optional)
  • Chopping knife
  • Cutting board
  • Measuring spoons and cups
  • Jar or airtight container for storage

Method
 

  1. Prep the Herbs: Wash, dry, and finely chop the fresh herbs to ensure a smooth dressing.
  2. Mix the Base: In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
  3. Add Flavorings: Stir in the herbs, spices, garlic, lemon juice, salt, pepper, and Worcestershire sauce (if using).
  4. Taste & Adjust: Dip a spoon or veggie in and adjust seasoning as needed.
  5. Chill: Transfer to a jar, cover, and refrigerate for at least 2 hours to enhance the flavors.
  6. Serve & Enjoy: Use as a dip, dressing, or sauce for your favorite dishes!

Notes

For a thicker dressing, use more mayo and less buttermilk.
Fresh herbs make a huge difference—don't skip them!
If you don't have buttermilk, make a substitute by adding 2 tsp lemon juice or vinegar to 3/4 cup milk and letting it sit for 10 minutes.
This dressing keeps in the fridge for about a week. Shake well before using.