This is the ULTIMATE restaurant-style Buttermilk Ranch Dressing recipe that my family and friends go absolutely nuts over! We love this easy homemade ranch!
Course Dressing
Cuisine American
Keyword Buttermilk Ranch Dressing
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8servings
Calories 95kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1-2clovesgarlic(garlic flavor will amp up next day)
2/3-3/4cupsour cream
½cupbuttermilk
¼cupquality mayonnaise
¾tspsalt
¼tsppepper
1tspdried dill
¼cupfresh chopped chives or scallions
1/8-1/4tsphot sauce(like Frank's Red Hot or Crystal)
Extras - dried parsley or even dried chives in place is fresh... it’s great both ways!
Instructions
Chop herbs and peel, smash, and mince garlic (or use a garlic press).
Combine in a medium bowl and whisk well. Taste and adjust spices to taste if needed.
The dressing will thicken the next day. May be thinned the following day if desired/needed.
The flavor of the garlic and herbs is even more prounounced the following day (I love it both freshly made and pulled from the fridge - so good!) and dressing will thicken in consistency after chilling.
If it’s too too garlicky the next day you can dilute it with more buttermilk/sour cream as desired. (I honeslty love when the garlic flavors is stronger so I don't) Dressing may be thinned the following day if desired/needed with a little extra buttermilk. Adjust spices/herbs to taste and enjoy! Dressing will keep approx. 4 days in a tightly sealed jar in the fridge.
Notes
Some of the ingredients can be played around with to suit your tastes but there are a few that are absolutely essential for the most glorious restaurant-style ranch dressing. Buttermilk - Sour Cream - Mayo <--- these ingredients in the measurements above are *KEY* for the base of this dressing. For best results use full-fat, trust me.I try to have fresh chives or scallion tops on hand for this recipe b/c I love having the fresh herbs in there. When I don't dried herbs still make for a tasty dressing!Nutrition Facts below are estimated using an online recipe nutrition calculator. Recipe yields approx. 1 + 1/2 cups dressing and servings are calculated at 3 TBSP dressing per serving. Adjust as needed and enjoy!