A blue bowl filled with buttermilk ranch dressing with a spoon resting in it.
Rating
5 / 5 votes
Comments 6 Comments
Adapted From Justin Chapple
Photographer Miss

Contents

Every summer I create at least one salad that becomes my go-to. One year this was it. It’s the perfect sidekick for grilled steaks or lamb, and this ridiculously good buttermilk ranch dressing makes any super-fresh salad satisfying on its own. This ranch dressing is teeming with fresh herbs and a creamy mix of mayonnaise and buttermilk.–Justin Chapple

CAN I MAKE RANCH DRESSING AHEAD OF TIME?

The beauty of this dressing, aside from the ultra satisfying taste, is that you can definitely make it ahead and enjoy it throughout the week. You’ll finish it off long before that, we promise, but it’s a nice thought, right?

A blue bowl filled with buttermilk ranch dressing with a spoon resting in it.

Buttermilk Ranch Dressing

5 / 5 votes
A quick and easy buttermilk ranch dressing, made with creamy mayo, chives, dill, garlic, and onion. And tangy buttermilk, natch. Make it ahead of time and douse everything in it, all summer long.
David Leite
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CourseCondiments
CuisineAmerican
Servings8 servings
Calories107 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup snipped fresh chives, plus 1 tablespoon minced
  • 1 tablespoon minced fresh dill
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • Coarse salt and freshly ground black pepper

Instructions 

  • In a medium bowl, whisk the buttermilk, mayonnaise, minced chives, dill, garlic powder, and onion powder.
  • Season the ranch dressing generously with salt and pepper. (The dressing can be made and chilled, in an airtight container, up to 5 days before serving.)
Just Cook It! Cookbook

Adapted From

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Nutrition

Serving: 1 portionCalories: 107 kcalCarbohydrates: 1 gProtein: 1 gFat: 11 gSaturated Fat: 2 gTrans Fat: 1 gCholesterol: 8 mgSodium: 105 mgFiber: 1 gSugar: 1 g

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

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Justin Chapple. Photo © 2018 Miss. All rights reserved.

Recipe Testers’ Reviews

Irene Seales

I am a huge fan of all-green salads and made-from-scratch dressings. This herbed dressing will put all your ideas about buttermilk ranch dressings made from packets of spices (and all the “other ingredients”) to rest. No sweet weirdness from the gums, MSG, and other preservatives in prepared dressings or the envelopes of ready-to-mix dressing of our adolescence. As a young teen, I mixed up more than my share of Hidden Valley Ranch Dressing and I am grateful to appreciate a fresh version now.

You do need a generous hand with the black pepper and a bit of salt to brighten the dressing, but it will be worth the extra few minutes to prepare.

The dressing will make for a great dip as well. The creamy tang is perfect.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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Recipe Rating




6 Comments

  1. 5 stars
    This recipe is a reason to keep buttermilk in the fridge through herb-growing season. It’s just tangy enough, even without the onion powder, and really is the best version of ranch I’ve ever tasted. I’ll be trying it with lots of things this summer, and over and over again on the truly wonderful Green Bean & Pea Salad.

    Reply

    1. So wonderful to hear, Barbara! And I agree—it’s a fantastic go-to dressing for so many things. It just keeps on giving!

      Reply

  2. 5 stars
    Bright, light, and creamy! This came together in five minutes. We had it with chicken nuggets at lunch and then on a salad at dinner. New fave ranch!

    Reply

  3. 5 stars
    Homemade salad dressing is so much better than the stuff from the bottle. It’s even better when you can whip it up quickly. This dressing comes together in a flash and tastes delicious. We adjusted with salt and freshly ground pepper. This only lasted a few days in our house. The flavor improved each day!

    Reply