Buttermilk Ranch Dressing

Made with buttermilk, mayo, sour cream, and fresh herbs, this cool and creamy ranch dressing is outrageously delicious. Once you've tried it, you’ll never buy store-bought bottled ranch again.

Apr 02, 2024

I have two really good girlfriends to thank for the creation of today’s buttermilk ranch dressing recipe. A few weeks ago, we were dining together and as usual, the topic of conversation turned to food and more specifically, salad dressing. I realize this isn’t riveting conversation for most people, but for us, it makes for great table talk. The question was asked, do I have a healthier, great-tasting recipe for ranch dressing.

We all had the same opinion of store-bought bottled ranch dressing, that is, not big fans from a taste and nutritional perspective. Bottled ranch typically contains about 150 calories per 2 tablespoons and around 250 milligrams of sodium. Semi-homemade ranch (meaning you mix buttermilk and mayonnaise with a couple tablespoons of ranch seasoning mix), really isn’t much better with 100 calories and 300 milligrams of sodium in 2 tablespoons. After poring over lots of buttermilk ranch dressing recipes, I started developing and testing my own, keeping in mind the ultimate goal of tastes great and healthier.

Let me just say, this ranch dressing recipe is the only one you’ll ever need. It’s really off the charts delicious. Here are the ingredients you’ll need.

Mayonnaise and reduced-fat sour cream

The easiest way to reduce the number of calories in homemade ranch dressing is to use less mayo. Eliminating some of the mayonnaise and replacing it with reduced-fat sour cream kept this dressing creamy and rich, just as you’d expect, but much lower in calories.

Low-fat buttermilk

Buttermilk thins the dressing, making it perfectly pourable. It also adds richness and a little tang.

Fresh-squeezed lemon juice and Worcestershire sauce

Adding just one teaspoon of lemon juice (make sure it’s freshly squeezed) brings a freshness to this ranch dressing that just isn’t found in bottled versions. It also amps up the tang factor. While many recipes don’t call for Worcestershire sauce, I found it to be an absolute must, as it adds a special savoriness to this dressing.

Fresh chives, parsley, and dill

This trio of fresh herbs really defines what ranch dressing is. Some recipes call for dried herbs, but don’t do it! Fresh herbs bring maximum flavor and a brightness to this dressing that can’t be duplicated with dried herbs.

Fresh minced onion and garlic

These two ingredients were game changers, taking this dressing from good to incredible. I tried a version using onion powder and garlic powder in place of fresh onion and garlic and it wasn’t as good. Be sure these ingredients are minced so that they blend seamlessly into the dressing.

Salt, black pepper, and a dash of cayenne pepper

A little bit of salt enhances all the wonderful flavors in this dressing. Black pepper is key to the flavor profile of ranch, and a dash of cayenne supplies a subtle heat.

If you have the time, make this dressing a day in advance to give the flavors time to meld. Store leftovers in an airtight container (a mason jar works well) in the refrigerator and use within 5 to 7 days.

So, to my friends Sheryl and Wanda, here you go – a recipe for homemade, healthier buttermilk ranch dressing that tastes amazing. With under 65 calories and less than 120 milligrams of sodium per 2 tablespoons, I hope you like it as much as I do!

To your health,

Darlene

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Yield: 16 servings

Serving Size: 2 tablespoons

Prep: 10 minutes

Ready: 40 minutes

INGREDIENTS

1/2 cup reduced-fat sour cream
1/2 cup mayonnaise
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1 tablespoon minced fresh chives
1 teaspoon minced fresh Italian flat leaf parsley
1 teaspoon minced fresh dill
1 teaspoon minced onion
1 clove minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Dash of cayenne pepper
1 cup low-fat buttermilk

DIRECTIONS

In a medium bowl combine sour cream, mayonnaise, lemon juice, Worcestershire sauce, chives, parsley, dill, onion, garlic, salt, black pepper, and cayenne pepper and whisk until smooth. Add buttermilk and continue to whisk until combined.
Transfer dressing to a container with a lid and refrigerate at least 30 minutes before serving. Refrigerate leftover dressing and use within 5 to 7 days. Makes 2 cups dressing.

Nutrition Information per Serving

62 Calories, 6 g Total fat, 1 g Saturated fat, 0 g Trans fat, 7 mg Cholesterol, 117 mg Sodium, 1 g Total carbohydrate, 0 g Dietary fiber, 1 g Total sugars, 0 g Added sugars, 1 g Protein, 0 mcg (0%) Vitamin D, 35 mg (2%) Calcium, 0 mg (0%) Iron, 3 mg (0%) Potassium