Homemade buttermilk ranch dressing, better than store bought and healthier too | homemade salad dressing | salad dressing | ranch dressing |
Dips, Dressings & Sauces,  Kid Approved

Homemade buttermilk ranch dressing

Anyone that knows me knows that I am a HUGE proponent of making your own salad dressings. So much so that I rarely use store bought dressing, except ceasar dressing, when I’m lazy and regular ‘ol ranch on pizza, because Clint cannot go without it, haha!

I haven’t shared many dressing because to be honest I usually whip ’em up at the moment, and don’t pay attention to the recipe or have time to photograph. But, I have been wanting to share this one for a long long time and I feel like January is salad season, lol.

It is my hands down favorite homemade dressing because it is so darn easy, tastes fantastic and doesn’t have all the sugar and preservatives that store bought ranch can have.

Homemade buttermilk ranch dressing, better than store bought and healthier too | homemade salad dressing | salad dressing | ranch dressing |
Homemade buttermilk ranch dressing, better than store bought and healthier too | homemade salad dressing | salad dressing | ranch dressing |

Buttermilk Ranch Dressing

Yield: 1 1/3 cups
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes

Rich and creamy buttermilk ranch dressing is better than store bought and better for you too!

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup full fat sour cream
  • 1/4 cup mayo
  • juice from 1/2 a lemon (about 11/2 tbsp)
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 tsp minced fresh garlic*
  • 1/8 tsp pepper
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together in a a small mixing bowl and whisk until combined. Dressing can be refrigerated for 4 to 5 days in an airtight container.

Notes

*if you're using minced garlic from the jar, you will need 1 tsp as opposed to 1/2.

* Garlic gets stronger as time goes by, so you can always add a little bit to the portion you're going to use so it doesn't get overpowering by day 4.

* the dressing will also thicken up a bit as it refrigerates.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 243mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.

This dressing is perfect for a veggie platter, as dip for chicken or cauliflower wings, and zucchini sticks and is lovely on most salads. I like to pour it over a little romaine lettuce, arugula and spinach or kale and just have as a snack.

I hope this dressing shows you just how easy making homemade salad dressings are, even the ones that might seem complicated.

If you want more homemade salad dressings, comment on this post. I have lots more to shares if you’re interested.

Till the next recipe,

Kristen xo

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