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Buttermilk Ranch Dressing is a classic dressing recipe. Made of buttermilk, sour cream, mayonnaise, herbs, and spices, this ranch dressing recipe is a must-have.

Buttermilk Ranch Dressing Recipe from

We go through more ranch dressing at my house! From using on our salads, with chicken wings, or even as a dip with veggies, it is one thing I keep stocked in my refrigerator! Thankfully, this recipe makes enough ranch dressing that I’m not making and remaking it throughout the week. It keeps well in the refrigerator throughout the week. If my son is having friends over or we’re entertaining, that’s my signal to make a new batch since everyone loves it so much.

Buttermilk Ranch Dressing Recipe from

My recipe makes about a cup and a half of a thicker style of ranch dressing. You can easily divide or multiply the recipe for the amount of ranch dressing you need.

If you prefer your dressing a bit thinner, just add buttermilk by the tablespoon until you reach the consistency you prefer.

If you’d like to store your ranch dressing longer than a week, replace the ingredients with dried herbs and spices instead of fresh. You’ll want to use about half the measure of the fresh ingredients for the dried since dried herbs and spices have a more potent flavor.

Buttermilk Ranch Dressing Recipe from

Here’s my Buttermilk Ranch Dressing recipe. I hope you enjoy it as much as my family does!

4 from 1 vote

Buttermilk Ranch Dressing Recipe

Simple 5 mins

Prep Time 5 mins
Servings 12
Course Dressing
Cuisine American
Author Robyn Stone | Add a Pinch
Buttermilk Ranch Dressing is a classic dressing recipe. Made of buttermilk, sour cream, mayonnaise, herbs, and spices, this ranch dressing recipe is a must-have.


  • 1/4 cup buttermilk
  • 1 cups mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh dill minced
  • 1 tablespoon onion minced
  • 1 clove garlic minced
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Add all ingredients to a large bowl and whisk together until well combined. Store in an airtight container in the refrigerator.


Makes 1 ½ cups. 

Nutritional Information

Serving: 2tablespoons | Calories: 33kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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30 Minutes or Less Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. This recipe sounds delicious! I make my own buttermilk Ranch and love it. I will definitely have to try yours too! It’s a completely personal choice, but I ALWAYS USE ORGANIC ingredients, when making my ranch. That way, you stay away from GMOs. Thank you so much for sharing this and I am going to be trying it, soon! 🙂

    1. Thanks for catching that for me, Cathy! I must have been on the computer late that night!
      I’ve updated the recipe.
      Thanks again! xo

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