This homemade buttermilk ranch dressing recipe is creamy, tangy, and packed with fresh herbs. Made with Greek yogurt and buttermilk, it’s a lightened up version of the classic that tastes just as rich and satisfying.
Lightened Up Buttermilk Ranch Dressing
There is nothing better than homemade buttermilk ranch dressing! Store-bought dressing just doesn’t do it for me, especially knowing how easy it is to make it myself. I love this dressing over a garden salad or for dipping my favorite veggies, but of course, there are endless ways to use ranch, from Buffalo Wings to Parmesan Asparagus Fries.
Why This Lightened Up Ranch Dressing Works
I modified this recipe from an old friend Susan’s blog, Farmgirl Fare. She was a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys. I don’t know what become of her, she hasn’t posted on her blog since 2014. I used to tell her how lucky she was to have her own farm fresh eggs and fresh produce, and she used to tell me me how lucky I am to live near a Trader Joe’s! My family has been enjoying this recipe for years now and I know you’ll love it too.
- Creamy but lighter: Greek yogurt and fat-free sour cream create a rich, creamy base with fewer calories than the traditional version.
- Big flavor: Garlic powder, onion powder, and fresh herbs give this dressing that classic ranch taste without the seasoning packet.
- Versatile: Use it as a salad dressing, veggie dip, or sauce for wraps and bowls.
- Make-ahead friendly: The flavor actually gets better as it sits!
Yield: servings
Serving Size: 1 /4 cup
-
In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
-
Stir in the white balsamic vinegar; then buttermilk.
-
Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 /4 cup, Calories: 52.5 kcal, Carbohydrates: 5.5 g, Protein: 3.5 g, Fat: 2 g, Sodium: 289 mg, Sugar: 4 g
Ingredients You’ll Need
Below are the ingredients for this homemade buttermilk ranch dressing. See the recipe card for exact measurements.
- Fat-free sour cream adds creaminess without extra fat.
- Fat-free Greek yogurt to bring tang and boost protein.
- Light mayonnaise (like Hellman’s) for that classic ranch richness.
- Garlic powder and onion powder for bold, savory flavor.
- Fresh chives and parsley add brightness and color.
- Salt and freshly ground black pepper to taste.
- White balsamic vinegar give the dressing a subtle tang.
- 1% low-fat buttermilk to thin the dressing and add signature ranch flavor.
How to Make Buttermilk Ranch Dressing
This buttermilk ranch dressing recipe couldn’t be easier to make.
- Combine the base: Mix together the sour cream, Greek yogurt, light mayonnaise, garlic powder, onion powder, chopped parsley, chopped chives, salt, and freshly ground pepper.
- Add the tang: Stir in the white balsamic vinegar, then slowly whisk in the buttermilk.
- Adjust and chill: Taste and adjust the seasoning. You can add more vinegar to make it tangier, or additional salt, pepper, and herbs.
Tips from Gina’s Test Kitchen
- Use fresh herbs when possible: They make a big difference in flavor and color. I’ve found that dried parsley and chives tend to be pretty bland, adding hardly any flavor at all.
- Let it rest: Ranch dressing tastes even better after it sits in the fridge for a few hours. I always make this dressing ahead of time so it has some time to chill!
- Control the thickness: For dipping, use slightly less buttermilk. For salads, thin it out a bit more.
My Favorite Ways to Use This Buttermilk Ranch Dressing
Storage Tips
Store in an airtight container or mason jar for up to 5 days. Stir well before serving. Because this buttermilk ranch dressing recipe is made with fresh dairy and herbs, it’s best enjoyed within a few days for maximum freshness.
