Homemade Buttermilk Ranch Dressing (With LOTS of Herbs!)

    Buttermilk Ranch Dressing

    A small glass jar filled with creamy green buttermilk ranch dressing, topped with cracked pepper, and a spoon inside. The jar sits on a hexagonal white surface, with fresh parsley leaves in the background.

    This homemade Buttermilk Ranch Dressing is bursting with fresh herbs and tangy flavor, and it has a creamy texture that elevates any salad or even just a plate of crispy wings. Forget the bottled stuff—this recipe is easy to make and endlessly versatile!

    A small glass jar filled with creamy green buttermilk ranch dressing, topped with cracked pepper, and a spoon inside. The jar sits on a hexagonal white surface, with fresh parsley leaves in the background.

    The salad dressing I can’t stop thinking about.

    cookbook author erin clarke of well plated

    You know that feeling when you eat something delicious and the memory of its flavor just kind of hangs out in the back of your mind for weeks afterwards? That’s this buttermilk ranch dressing for me. 

    • The combo of fresh chives, parsley, and dill gives it a vibrant, garden-fresh taste that bottled ranch can’t touch.
    • Greek yogurt (or sour cream) keeps it rich so it will clingggg to all those dippers and lettuce leaves without being heavy, while buttermilk and fresh lemon juice add a tangy kick.

    You can make it for a Cobb Salad or for dipping carrot sticks and Air Fryer Chicken Wings, but just like the bottle of ranch that hangs out on your fridge door, you’ll find endless ways to use it. (Dunking pizza crusts? Don’t mind if I do!)

    A small glass jar filled with buttermilk ranch dressing sits on a white hexagonal coaster. A silver spoon is placed nearby. The smoothie appears creamy and vibrant, with a sprig of greenery slightly visible in the background.

    My Best Tips for Perfect Buttermilk Ranch Dressing

    • Use Actual Buttermilk. We all know that little trick for making a buttermilk substitute at home—mixing vinegar or lemon juice with milk and letting it curdle—but it doesn’t have the same depth as the real deal. I do recommend buying a bottle of it at the grocery store. Use any leftovers for Breakfast Biscuits or Breaded Chicken Breast; you can also freeze it so you always have it on hand.
    • Don’t Use Dried Herbs. Use fresh herbs for the brightest, liveliest flavor. Dried herbs have a flatter taste; you’ll still have a great dressing, but it won’t have that herbaceous punch.
    • Adjust the Consistency. You can make this buttermilk ranch dressing thicker if you plan on using it for dipping; just add less buttermilk and more Greek yogurt or sour cream. (Or make my Greek Yogurt Ranch Dip.)
    • Let It Chill. The flavors meld beautifully after an hour in the fridge, so prep it ahead if you can.

    How to Make Buttermilk Ranch Dressing

    A clear blender cup filled with yogurt, buttermilk, fresh herbs, and garlic cloves set on a light-colored surface. The ingredients are layered and ready for blending, with the yogurt at the bottom and herbs and garlic on top.
    A close-up of a glass blender viewed from above, containing a vibrant green buttermilk ranch dressing. The surface is bubbly and frothy, set against a textured gray countertop.

    Combine. Add all of the ingredients to a blender or food processor.

    Blend. Puree until smooth and creamy, about 30-60 seconds. Scrape down the sides as needed to ensure all the herbs are fully incorporated.

    Taste and Adjust. Give it a taste. Want it tangier? Add a splash more lemon juice. Need more seasoning? Adjust the salt and pepper.

    Serve or Store. ENJOY!

    Recipe Variations

    • Make It Spicy. Add a pinch of cayenne or a few dashes of your favorite hot sauce. (Sriracha is amazing in ranch!) 
    • Switch Up the Herbs. Try basil or cilantro, tarragon for some French vibes (Franch dressing?), whatever!
    A small glass jar filled with creamy buttermilk ranch dressing, topped with cracked pepper. The jar sits on a hexagonal white surface, with fresh parsley leaves in the background.

    Fun Ways to Use Ranch Dressing

    I have a feeling you’ve got some ideas, and we’ll skip the obvious green salads and veggie sticks. Here are some more out-of-the-box serving suggestions!

    • Pasta Salad. Rather than a ho-hum mayo mixture, make your next pasta salad with buttermilk ranch dressing. (See my BLT Pasta Salad!)
    • Sandwiches and Wraps. Cool down this Buffalo Chicken Wrap with a generous drizzle of homemade ranch.
    • Dipping ALL THE THINGS. It’s not just for celery sticks and wings. Try it with Air Fryer Buffalo Chicken Taquitos and Air Fryer Pickles too.
    A small glass jar filled with creamy green buttermilk ranch dressing, topped with cracked pepper, and a spoon inside. The jar sits on a hexagonal white surface, with fresh parsley leaves in the background.
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    Buttermilk Ranch Dressing

    Fresh herbs and tangy buttermilk make this EASY homemade buttermilk ranch dressing the best you'll ever taste. Ready in 5 minutes, so ditch the bottle!
    Course condiment, Salad
    Cuisine American
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4 servings
    Calories 36kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • ½ cup buttermilk
    • ¼ cup plain Greek yogurt or sour cream I used 2% Greek
    • 1 tablespoon freshly squeezed lemon juice
    • ¼ cup packed chives
    • ½ cup packed parsley
    • ½ cup dill
    • 2 garlic cloves minced or grated (about 2 teaspoon)
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Instructions

    • Combine all of the ingredients in a blender or food processor and blend until smooth.
      A close-up of a glass blender viewed from above, containing a vibrant green buttermilk ranch dressing. The surface is bubbly and frothy, set against a textured gray countertop.

    Notes

    TO STORE: Use immediately or transfer to an airtight container and refrigerate for up to 5 days. Shake or stir before serving, as it may separate slightly.

    Nutrition

    Serving: 1(of 4) | Calories: 36kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 1mg

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