Buttermilk Ranch Recipe

Ever tried making your own buttermilk ranch recipe? OMG it’s a total game-changer! I spent YEARS buying those packets and bottles before figuring out homemade ranch dressing is actually super easy to make. Like, ridiculously easy. And so much better tasting you won’t believe it.

This buttermilk ranch has become my signature thing at family gatherings. Last Thanksgiving my uncle (who NEVER compliments my cooking) asked for the recipe. Victory!

Recipe Snapshot

• Prep Time: 15 minutes
• Chill Time: 2 hours (worth the wait!)
• Total Time: 2 hours 15 minutes
• Servings: 6
• Calories: 135 per serving
• Difficulty Level: BEGINNER

Why This Buttermilk Ranch Recipe Will Change Your Life

Let’s be real – we’ve all had that moment standing in the grocery store staring at the ranch dressing options wondering if any of them actually taste good. I used to be a Hidden Valley loyalist until I started making this buttermilk ranch dressing recipe.

The first time I made homemade ranch I was honestly shocked at the difference. It’s like comparing a microwave dinner to your grandma’s home cooking. Just NO comparison!

I remember making this for a potluck once and forgot to label it. People were literally dipping EVERYTHING in it and asking what this “amazing sauce” was. When I said “just homemade ranch” no one believed me at first!

What makes this buttermilk ranch so special? For starters, it’s the perfect balance of herbs and tang. The buttermilk gives it that restaurant-quality flavor that makes you wonder how you ever survived on the bottled stuff. And you control exactly what goes in – no weird ingredients you can’t pronounce.

Plus, knowing how to make ranch from scratch is weirdly impressive to people. Such a simple thing but everyone acts like you’re some kind of kitchen wizard!

Ingredients You’ll Need

Here’s everything you need for this life-changing buttermilk ranch recipe:

• 3/4 cup good quality mayonnaise (I like the kind in the glass jar, makes a difference)
• 3/4 cup REAL buttermilk (low-fat works but full-fat is better!)
• 2 tbsp sour cream (the secret ingredient that makes it extra creamy)
• 1 small clove garlic, minced super fine (or grated on a microplane if you’re fancy)
• 2 tbsp fresh chives, snipped (I’ve used scissors in a pinch lol)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill (this makes a HUGE difference compared to dried)
• 1/2 tsp dried mustard powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder (yes, in addition to fresh garlic!)
• 1 tbsp fresh lemon juice
• 3/4 tsp kosher salt (not table salt if possible)
• 1/4 tsp fresh ground black pepper
• Few drops Worcestershire sauce (totally optional but adds depth)

I get my herbs from this little farmers market down the street. But honestly? The ones in those plastic packages at the grocery store work fine too. Just don’t use all dried herbs – that’s the key difference between OK ranch and AMAZING buttermilk ranch!

Pro tip: If you don’t have buttermilk handy, you can make a decent substitute by adding 2 tsp of white vinegar or lemon juice to regular milk and letting it sit for 10 minutes. Not exactly the same but works in emergencies!

How to Make the Best Buttermilk Ranch Dressing

Alright, let’s get to the good part – how to make ranch that’ll blow your mind!

Step 1: Prep Those Herbs

First things first, wash and dry your herbs really well. Nobody wants gritty ranch! Chop everything up pretty fine.

Funny story – first time I made this buttermilk ranch recipe, I got lazy and left the herb pieces too big. My husband kept picking “green things” out of his dressing. Now I chop everything pretty small!

Step 2: Create Your Base

In a medium bowl, whisk together the mayo, buttermilk, and sour cream until smooth. This is important – if you don’t mix these well first, you’ll end up with lumps that are impossible to get out later!

I use a small whisk for this, but a fork works too if you put some muscle into it. One time my whisk was dirty and I tried using a spoon – big mistake! Took forever to get it smooth.

Step 3: Add Your Flavor Makers

Now add all the herbs, spices, garlic, lemon juice, salt, pepper and that optional dash of Worcestershire.

Mix everything together really well. Make sure to scrape the sides of the bowl – nothing worse than finding a pocket of unmixed mayo halfway through your batch!

Step 4: Taste & Adjust

This is the MOST important step in any buttermilk ranch dressing recipe! Dip a veggie in and taste it. Need more salt? Add a pinch. Want more herbs? Go for it! Too thick? Splash in a bit more buttermilk.

I usually end up adding a bit more salt and sometimes extra dill because I’m kinda obsessed with dill. This is YOUR ranch – make it how YOU like it!

Step 5: Let It Chill

OK so you CAN use this right away, but trust me – this buttermilk ranch gets WAY better after chilling. The flavors need time to get friendly with each other.

Transfer to a jar or container with a tight lid and refrigerate at least 2 hours, but overnight is even better.

I learned this the hard way after serving “meh” ranch at a party once. The leftovers the next day were AMAZING. Patience pays off!

Custom Twists on Traditional Buttermilk Ranch

One of the best things about making ranch from scratch is you can customize it! Some variations my friends and fam have come up with:

• Spicy Ranch: My brother adds a chopped chipotle pepper in adobo sauce. Incredible on tacos!
• Extra Herby: My friend Jess doubles all the herbs and adds basil. It’s basically a ranch-green goddess hybrid.
• Roasted Garlic Ranch: Instead of raw garlic, I sometimes use 3-4 cloves of roasted garlic. More mellow but SO good.
• Avocado Ranch: My sister adds half an avocado and blends everything. Amazing but doesn’t last as long.

I’ve also accidentally created variations… like the time I thought I grabbed dill but it was actually cilantro. Surprisingly tasty mistake that’s now in regular rotation!

Storing Your Buttermilk Ranch

This dressing will keep in the fridge for about a week. Store it in a glass jar or container with a tight-fitting lid.

True story – I once stored a batch in a plastic container that had previously held curry. Even after washing it really well, my ranch had a weird curry undertone. Lesson learned – glass jars are best!

The dressing might thicken up in the fridge. If that happens, just let it sit out for 5 minutes and give it a good shake or stir. If it’s still too thick, add a tiny splash of buttermilk.

Final Thoughts on the World’s Best Buttermilk Ranch Recipe

Listen, I know making your own ranch dressing sounds like one of those “extra” things that food bloggers suggest that nobody actually does. But SERIOUSLY. This buttermilk ranch recipe takes minutes to make and will completely change how you feel about ranch forever.

I made this for a bbq last weekend and my friend’s husband (who claims to hate all “fancy food”) literally ate it with a spoon when he thought no one was looking. THAT’S how good this stuff is.

Give this buttermilk ranch recipe a try and drop a comment below letting me know what you think! Did you add your own twist? Use it on something unexpected? I wanna hear all about it!

Answering Your Burning Ranch Questions

How to make a buttermilk ranch?

So basically you’re mixing your creamy base (mayo, buttermilk, sour cream), then adding fresh herbs and seasonings. The full recipe is above, but that’s the simple version! The key is using FRESH herbs and real buttermilk. I thought it would be complicated but honestly? It takes like 15 minutes max.

What’s the difference between creamy ranch and buttermilk ranch?

Well, regular creamy ranch usually relies heavily on mayo and sometimes cream, while buttermilk ranch (like this recipe!) uses buttermilk which adds this amazing tangy flavor. The buttermilk is what gives ranch that distinctive taste that makes you keep dipping! Without buttermilk, ranch is just kinda… flat. Trust me on this one.

Why is restaurant ranch dressing so much better?

I wondered this FOREVER! After lots of “research” (eating too much restaurant ranch), I figured out their secrets. First, restaurants use real buttermilk – not the substitutes. Second, they use fresh herbs instead of dried. And third, they make it fresh in small batches. This buttermilk ranch recipe mimics all those techniques! Plus restaurants don’t skimp on fat content, which carries flavor (sorry not sorry, that’s just food science!).

What is the ratio of mayonnaise to buttermilk for ranch dressing?

In this buttermilk ranch dressing recipe, I use equal parts mayo and buttermilk (3/4 cup each). This gives the perfect pourable consistency that’s not too thick or thin. Some people like a 2:1 ratio of mayo to buttermilk for a thicker dressing. It’s really about personal preference!

Is Chick Fil A ranch buttermilk?

Yep! Chick-fil-A uses a buttermilk-based ranch. That’s why it’s so dang good! Their exact recipe is secret but this homemade buttermilk ranch recipe gets pretty close to that restaurant-quality taste. I might be biased but I think this version is even better (definitely fresher!).

What To Serve With Your Amazing Buttermilk Ranch

This ranch is literally good on EVERYTHING. Some of my faves:

• Drizzle over FROZEN HASH BROWN PATTIES for breakfast heaven
• Use as a cooling sauce with spicy FAJITAS DE POLLO
• Dip your PIZZA STICKS in it (sounds weird, tastes AMAZING)
• Make a killer sandwich spread for SLICED BRISKET
• Drizzle inside your BREAKFAST BURRITO for next-level flavor

Honestly tho I’ve been known to dip plain potato chips in this buttermilk ranch and call it dinner. No judgments please.