Easy Homemade Buttermilk Ranch Dressing Recipe

5 from 1 vote
Jump to Recipe

Sharing is caring!

Learn how to make a delicious and creamy restaurant-style Buttermilk Ranch Dressing at home with this easy recipe. Perfect for salads, dipping vegetables, chicken wings (my fav), or as a marinade. This recipe is also perfect for mayo-haters, as it’s not a mayo-heavy ranch.

A bowl of homemade buttermilk ranch dressing

In our household, we are chicken wings fanatics. And there is something about a good scratch ranch dip that mimics the flavors found in restaurants. The best ranch dressing isn’t made from dried powder and spices, it comes from the tangy flavors of buttermilk and fresh ingredients.

I’m also a self-proclaimed mayo-hater, so I can’t stand ranch dressings that are too mayo-heavy. This one has just a touch of good quality mayo just for a hint of tang and consistency.

Ingredients + Substitutions

We recommend using full-fat versions of the ingredients below for the best flavor, taste, and texture. The full portions are in the recipe card.

  • Buttermilk – The sour base of the dish starts with good buttermilk.
  • Mayonnaise – Just a touch. Better quality mayo increases the quality of the ranch dressing. We prefer Duke’s Mayo or Kewpie.
  • Sour Cream – To balance out the consistency and for a slight tang.
  • Fresh Herbs – Fresh chives and dill are the classic flavor profile.
  • Hot Sauce
  • Garlic
  • Dijon Mustard
  • Kosher Salt

How To Make Buttermilk Ranch Dressing

  1. Combine: In a medium bowl combine all ingredients and whisk to combine. If you want thicker consistency review notes for additional steps. The ranch is ready for your salad or as your favorite dipping sauce. I love it as a dipping sauce for hot wings!
A bowl of homemade ranch dressing with some dry rub chicken wings on the side

Chef’s Tip

This buttermilk ranch dressing is meant to be thinner, for use as a salad dressing or dipping sauce for chicken wings. If you want a thicker version, for say a vegetable platter dip, then increase the ratio of mayonnaise and sour cream until you get your desired consistency.

Make Ahead And Storage

We like to make this buttermilk ranch a day before using so the flavors can meld together.

It will last in an airtight container like a mason jar for up to 5 days in the refrigerator. This is not meant to be a shelf-stable dressing.

Frequently Asked Questions (FAQ)

What makes buttermilk ranch different?

Traditional ranch dressings use sour cream and mayonnaise as the base plus herbs and spices. The addition of buttermilk adds a thinner texture and the tangy bite that makes buttermilk ranch really stand out and more balanced.

Is buttermilk ranch the same as ranch?

Buttermilk ranch is similar to the regular ranch but with the added tangy flavors that come from the buttermilk. The distinct flavor is what makes it superior to using dried mixes and just sour cream.

How do you make homemade ranch taste less sour?

If your ranch is too sour then balance it with more sour cream and mayonnaise until you get to the flavor you like.

A dry rub chicken wing dunked into a bowl of homemade ranch dressing

What To Make With Ranch

In addition to pairing with a classic ranch dressing for a salad, you can also use this Buttermilk Ranch Dressing with any of the following.

  • Any of our chicken wing recipes, especially our Smoked Buffalo Wings
  • Dip with french fries
  • Use with any of our pizza recipes
  • Use as the dipping sauce for your veggies or veggie tray

cookbook cover

Now on 2nd edition

Fire + Wine Cookbook

“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Homemade Buttermilk Ranch Dressing in a white bowl
5 from 1 vote

Homemade Buttermilk Ranch Dressing Recipe

This easy Homemade Buttermilk Ranch Dressing recipe is perfect for salads or a dipping sauce for chicken wings. The flavor is bright and herbal with chives and dill. Great for people who hate mayo.
Prep: 10 minutes
Servings: 2 cups


  • ½ cup buttermilk
  • 3 tablespoons good quality mayonnaise, (We prefer Duke's or Kewpie)
  • 2 tablespoons sour cream
  • 2 teaspoons fresh chives, finely chopped
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon hot sauce, (We prefer Valentina)
  • 1 clove garlic, pressed or finely diced
  • ¼ teaspoon kosher salt


  • Combine: In a small bowl combine all ingredients and stir to combine. If you want thicker consistency review notes for additional steps. The ranch is ready for your salad or as a dipping sauce for vegetables or chicken wings.
  • Storage: Store in an airtight container in the refrigerator. The ranch dressing will store for up to five days. We like to make this the day before using it so the flavors can marry together.


Consistency: This ranch is meant to be a thinner consistency. If you want to thicken up the dressing we recommend following the recipe and adding 1 additional tablespoon of mayonnaise and 1 additional tablespoon of sour cream. Keep adding until you reach your desired consistency.


Calories: 208kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 545mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Course: Appetizer, Salad
Cuisine: American
Servings: 2 cups
Calories: 208
Keyword: buttermilk ranch recipe, ranch dip, ranch recipe
Like this recipe? Leave a comment below!

mary cressler headshot


About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.