This homemade buttermilk ranch dressing recipe is creamy, tangy, and full of fresh herbs. Made with Greek yogurt and buttermilk, this is a lighter version of classic yogurt with a rich, satisfying flavor.
Lightening Up Buttermilk Ranch Dressing
There’s nothing better than homemade buttermilk ranch dressing! Store-bought dressings are not for me. Especially when you see how easy it is to make it yourself. I love this dressing on top of garden salads or as a dip for my favorite veggies. Of course, there are endless ways to use ranch, from buffalo wings to parmesan asparagus fries.
Why Light Ranch Dressing Works
I adapted this recipe from my old friend Susan’s blog. Farmgirl rates. She was a former California city chick and a Missouri farm girl who raised chickens, sheep, and donkeys. I don’t know what happened to her. She hasn’t posted on her blog since 2014. I would tell her how lucky I was to have fresh eggs and fresh produce from her own farm, and she would tell me how lucky I was to live near a Trader Joe’s! My family has enjoyed this recipe for years and I know you will love it too.
- Creamy but lighter: Greek yogurt and fat-free sour cream create a rich, creamy base with fewer calories than the traditional version.
- Great taste: Garlic powder, onion powder, and fresh herbs give this dressing a classic ranch taste without the seasoning.
- variable: Use as a salad dressing, vegetable dip, or sauce for wraps and bowls.
- Convenient to prepare in advance: In fact, the more it sits, the better it tastes!
produce: night soil
Serving Size: 1 /4 cups
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In a small bowl or large measuring cup, combine sour cream, yogurt, mayonnaise, garlic, flour, onion powder, parsley, chives, salt, and pepper. Mix well.
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Add white balsamic vinegar and stir. Then buttermilk.
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Adjust seasoning to taste by adding another tablespoon of balsamic vinegar, if desired. The flavor will become stronger over time.
Final step:
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clothing material: 1 /4 cups, calorie: 52.5 calorie, carbohydrate: 5.5 g, protein: 3.5 g, province: 2 g, sodium: 289 mg, sugar: 4 g
materials needed
Below are the ingredients for this homemade buttermilk ranch dressing. See recipe card for exact measurements.
- fat-free sour cream It adds creaminess without any extra fat.
- Nonfat Greek Yogurt Brings tang and boosts protein.
- Light mayonnaise (like Hellman’s) For that classic ranch opulence.
- Garlic powder and onion powder For a rich and savory taste.
- Fresh chives and parsley Add brightness and color.
- salt and freshly ground pepper gustation.
- white balsamic vinegar Add a subtle touch to your dressing.
- Low-fat buttermilk 1% Thin the dressing and add that signature ranch flavor.
How to Make Buttermilk Ranch Dressing
This buttermilk ranch dressing recipe couldn’t be easier.
- Base combination: Mix together sour cream, Greek yogurt, light mayonnaise, garlic powder, onion powder, chopped parsley, chopped chives, salt, and freshly ground pepper.
- Add a tank: Stir in the white balsamic vinegar, then slowly fold in the buttermilk.
- Conditioning and Cooling: Taste and adjust seasoning. You can add more vinegar to make it more tangy, or add salt, pepper, and herbs.
Tips from Gina’s Test Kitchen
- Use fresh herbs whenever possible. They make a big difference in taste and color. I find that dried parsley and chives tend to be quite bland and have little flavor.
- Take a break: Ranch dressing tastes better if you leave it in the refrigerator for a few hours. I always make this dressing ahead of time so I have time to chill it!
- Thickness Control: For dipping, use slightly less buttermilk. For salads, make them thinner.
How to Use My Favorite Buttermilk Ranch Dressing
storage tips
Store in an airtight container or glass jar for up to 5 days. Stir well before serving. Because this buttermilk ranch dressing recipe is made with fresh dairy products and herbs, it’s best enjoyed within a few days for maximum freshness.
