Homemade buttermilk Ranch Dressing
This homemade buttermilk ranch dressing is perfect as a salad dressing or a dip. It's creamy, fresh and so much better than store-bought.
Servings: 24 1-tbsp servings
Calories: 32kcal
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- ½ cup buttermilk (or ½ cup milk + ½ tablespoon vinegar, mixed)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon chives or ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ tsp salt
- 1 teaspoon lemon juice
- freshly ground black pepper, to taste
Instructions
- In a medium bowl add all ingredients and whisk them to combine.
- Taste it and add more lemon juice and/or salt, if needed, according to your preference.
- Transfer it to a jar and keep it closed, in the fridge.
Notes
If you don't have fresh lemon juice, you can use white distillated vinegar.
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If you want to use it as a dip, start with just 2 tablespoon of buttermilk, and add more according to the desired consistency.
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For fresh herbs, here is the approximate equivalent amount:
1 teaspoon of dried herb = 1 tablespoon of fresh herb.
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If the dairy being used has just been opened, the dressing should last up to 2 weeks in the fridge. But if it has been previously opened, just follow the first expiration date among all the ingredients being used.
Nutrition
Calories: 32kcal