Buttermilk Ranch Salad Dressing

4 from 8 votes

Buttermilk Ranch Salad Dressing

Homemade ranch is so much better than store-bought and it's easy to make in about 5 minutes. The buttermilk ranch thickens in the refrigerator, so give it time to chill, if you like it that way.

Course Side Dish

Cuisine American

Keyword buttermilk, herbs, homemade salad dressing, ranch

Dietary Restrictions Gluten-Free, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 134.88kcal

Author Lisa Lotts

Equipment

glass jar with resealable lid for storing

Ingredients

1 cup mayonnaise (I like Hellman's or Duke's)
½ cup buttermilk shaken
¾ teaspoons garlic powder
¾ teaspoons onion salt or onion powder
1½ teaspoons dried dill
2 teaspoon white wine vinegar
1 tablespoon fresh parsley finely chopped
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper

Instructions

In a medium bowl, combine 1 cup mayonnaise, and ½ cup buttermilk. Whisk until smooth.
Add 2 teaspoon white wine vinegar, ¾ teaspoons garlic powder, ¾ teaspoons onion salt, 1½ teaspoons dried dill, 1 tablespoon fresh parsley,and whisk until the ranch dressing is smooth and creamy.
Taste for seasonings and adjust as needed as needed.
Transfer the dressing to a glass container with a lid (I use a canning jar) and refrigerate for several hours so the flavors can marry and the dressing thickens.
Dressing will keep up to one week in the refrigerator.

Video

Notes

Serve over salad or as a dip for veggies and crudité.

Each serving is about 2 tablespoons.

Nutrition