I think loving a creamy buttermilk ranch dressing is pretty universal. I mean who doesn’t love ranch as a topping for burgers, a dressing for salad or a dip for veggies. This Easy Homemade Buttermilk Ranch is so simple, takes minutes to whisk together, and tastes great!
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How to Make Easy Homemade Buttermilk Ranch:
This recipe is made with mayo, sour cream, buttermilk, dried herbs and spices, and freshly squeezed lemon juice. Just put everything in a small bowl, and whisk! Then set in the fridge for an hour, this allows the herbs to permeate all that creamy goodness.
Why Make Homemade?
Store bought ranch dressings are often made with questionable ingredients such as artificial flavors, artificial colors, and seed oils. Can you find good ones? Yes. But none compare to homemade!
Do I have a Dairy Free Version? Why Yes I do!
You can find my Whole30/Dairy Free Version here!
How Long Does the Dressing Last?
Because this dressing is made with dried herbs, it can last a while in the refrigerator. Look at the expiration dates of your buttermilk and sour cream, whichever expires first, that’s your expiration date!
What to Use This Ranch Dressing On:
I love using this dressing on my Ranch Chicken Wrap.
The Recipe: Easy Homemade Buttermilk Ranch
What you need: a whisk and onion powder, granulated garlic, dried parsley, dried chives, dried basil and good quality sea salt.
An easy to whisk together dressing, dip or condiment
- 1/2 cup good quality maynnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon each of dried parsley, chives, and basil
- 1/4 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- generous pinch of flaked sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
-
Whisk all ingredients together. Taste. If needed, add more of any of the spices to your taste. You can use right away, but I highly recommend placing in the fridge for at least an hour, allowing the flavors time to "marry". Enjoy!
If you prefer to use fresh herbs, I love that! The recipe will take a little longer because you will need to chop them, so keep that in mind. Fresh herbs are less intense than dried, so double the amount. If using fresh herbs the dressing will last a week in the fridge.
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