How to Make Creamy Buttermilk Ranch Dressing

An easy recipe for homemade buttermilk ranch dressing made with buttermilk, mayonnaise and dried herbs and spices.

My family loves ranch dressing, especially when it’s homemade. This is a simple buttermilk ranch recipe I make regularly. It takes just minutes to mix, requires no chopping, and uses pantry-friendly dried herbs and spices. The flavor is creamy, tangy, and familiar—close to the classic restaurant-style ranch many people enjoy.

Ingredients

• Mayonnaise – Use a good-quality mayonnaise. Many cooks recommend Duke’s or another full-flavored mayo for the best texture and taste.
• Buttermilk – Cultured buttermilk gives the dressing its tang and thins the mayo to a pourable consistency. Give it a good shake before measuring.
• Dried parsley
• Black pepper – Freshly ground or coarse ground if you like a bolder pepper flavor.
• Salt – Adjust to taste; start with a small amount and add more if needed.
• Garlic powder
• Onion powder
• Dried thyme and dried dill – Just a pinch of each adds classic ranch notes without overpowering the dressing.

How to make buttermilk ranch dressing

Making this ranch dressing is quick and forgiving. The goal is a smooth, well-blended dressing with a balanced tang from the buttermilk and savory notes from the spices.

• Combine all ingredients in a medium mixing bowl or a measuring cup large enough to whisk comfortably. Whisk for about 30 seconds until smooth and evenly mixed.
• For easy storage and serving, transfer the dressing to a mason jar or another air-tight container and refrigerate.

Tip: The dressing will thicken as it chills. If you prefer a thicker dressing for dipping, start with less buttermilk and add more to reach the desired consistency.

Recipe

Ingredients (yields about 2 cups)

• 1 cup mayonnaise
• 1 cup buttermilk
• 1/2 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch dried thyme (about 1/16 tsp)
• Pinch dried dill (about 1/16 tsp)

Instructions

1. Measure the mayonnaise and buttermilk into a medium bowl or a large measuring cup.
2. Add the dried parsley, black pepper, salt, garlic powder, onion powder, thyme, and dill.
3. Whisk thoroughly for at least 30 seconds until the dressing is smooth and well combined.
4. Transfer the dressing to an air-tight container and refrigerate. It will thicken slightly as it chills.
5. Store in the refrigerator and use within the buttermilk’s recommended use-by date. Stir or shake before serving.

Notes

• A “pinch” is roughly 1/16 teaspoon.
• For a thicker dip, reduce the buttermilk slightly. For a thinner pourable dressing, add a splash more buttermilk.
• You can use light mayonnaise to lower calories, though texture and richness will be different.
• I recommend using a flavorful, full-fat mayonnaise if you want the classic, creamy ranch profile.

FAQ

How long does buttermilk ranch last?

Follow the use-by date on your buttermilk container and use good food-safety sense. Generally, keep the dressing refrigerated and use within the timeframe recommended for the buttermilk you used.

Does buttermilk ranch need to be refrigerated?

Yes. Store the dressing in an air-tight container in the refrigerator. Mason jars work well for storage and serving.

Is homemade buttermilk ranch healthy?

Ranch is a creamy dressing and is higher in calories and fat than lighter dressings. If you want fewer calories, try light mayonnaise or reduce the mayo-to-buttermilk ratio. For some people, a richer dressing helps increase calorie intake when needed or makes vegetables more appealing—often a helpful strategy for picky eaters.

More recipes from My TX Kitchen you may enjoy:

• Texas Roadhouse House Salad
• Jalapeno Avocado Ranch Dip
• Jalapeno Ranch Dressing
• Skinny Jalapeno Cilantro Dip

A bonus to making your own ranch dressing is saving a bit on your grocery bill and controlling the ingredients and seasoning to suit your family’s taste.

Enjoy!

Alaine