Buttermilk Ranch Recipe
This homemade Buttermilk Ranch Recipe is so easy and so delicious, you’ll never go back to using the bottled stuff! This dressing is great for salads, as a dip for veggies, or for sandwiches-you can drizzle it on just about everything! This fresh and creamy recipe comes together in about 10 minutes and is naturally low carb and has no added sugar!
- ½ cup buttermilk
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ tsp onion powder
- 1 ½ tsp lemon juice
- 1 ½ tsp minced fresh chives or dried
- 1 ½ tsp minced fresh parsley or dried
- ¼ tsp garlic powder
- ⅛ tsp dried thyme
- ⅛ tsp dried paprika
- Salt and pepper to taste
In a medium bowl, combine buttermilk, mayonnaise, and sour cream together with a whisk.
Add remaining ingredients to buttermilk mixture, stirring to combine.
For best results, chill for an hour before serving. Dressing will thicken once chilled.
Makes about 1 ¼ cups.
I highly recommend using fresh chives and parsley if possible. However, you can easily substitute with the dried version if needed.
This Buttermilk Ranch Recipe is the perfect medium consistency for drizzling over salads or to serve as a dip. If you prefer a thicker version, reduce buttermilk from ½ cup to ⅓ cup.
Use lemon, lime, or a light colored vinegar interchangeably. Vinegars that work well are white wine vinegar, apple cider vinegar, or white vinegar. I don't recommend balsamic for this recipe.
I can never seem to find full fat buttermilk anymore, so I used lowfat with excellent results!
Chill the dressing for an hour before serving. The flavors will combine and the dressing will thicken up.
Store covered in the refrigerator for up to one week.
Serving: 2.5tbsp | Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 34mg | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 28mg