Homemade Buttermilk Ranch Dressing
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Watch the original videoImported by Gabriel Zuniga on SeeMeCook
A fresh, creamy ranch dressing made with real buttermilk and fresh herbs that tastes significantly better than any store-bought bottled version.
- Time
- 10 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 220 g
- 115 g
- 120 g
- 4 g
- 1 g
- 1 g
- 2 g
- 1 g
- 1 g
- 1 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 470 g before cooking, which is about 30 g per serving.
Steps
In a medium mixing bowl, combine the mayonnaise, sour cream, and buttermilk.
Whisk the dairy ingredients together until the mixture is smooth and well-combined.
Finely chop the fresh parsley, dill, and chives.
Add the chopped herbs, garlic powder, onion powder, salt, and black pepper to the bowl.
Whisk again to thoroughly incorporate the herbs and spices. If you prefer a tangier dressing, add a teaspoon of lemon juice and whisk again.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use fresh herbs rather than dried. This dressing will keep in the refrigerator for up to 1 week. If the dressing is too thick, you can thin it out with an extra splash of buttermilk.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 111
- Protein
- 1 g
- Carbs
- 1 g
- Fat
- 12 g
- Fiber
- 0 g
Where the calories come from
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