This homemade buttermilk ranch dressing is a creamy, herb-forward alternative to bottled versions, made with buttermilk, mayo, sour cream, and dried herbs. It's ready in minutes and stays fresh longer than store-bought when stored properly.
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In a medium bowl, combine the buttermilk, mayonnaise, and sour cream.
Add the cider vinegar, dehydrated minced onion, and dill weed to the bowl.
Season with salt and ground black pepper.
Whisk all ingredients together until the dressing is smooth and well combined.
For the best flavor, cover and chill the dressing in the refrigerator for at least 3 hours before serving.
Store in an airtight container in the refrigerator for up to 1 week. Whisk before serving if separation occurs.
Yes. Store it in an airtight container in the refrigerator for up to 1 week. Stir before serving if it separates slightly.
Mix 1½ cups milk with 1½ tablespoons lemon juice or white vinegar and let sit 5 minutes, or use Greek yogurt thinned with milk for a tangier version.
Yes, but use about 3 times the amount (1 tablespoon fresh dill) and add them just before serving to prevent browning.
Add more buttermilk or milk in ¼-cup increments until you reach the desired consistency.
No, this recipe requires buttermilk, mayo, and sour cream. For dairy-free, substitute with plant-based alternatives and use non-dairy sour cream.
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