This buttermilk ranch dressing recipe is made from scratch with sour cream, mayo, and fresh herbs like dill and parsley for the ultimate creamy flavor. Lightly tangy, garlicky, and perfectly seasoned, it’s better than anything store-bought and works as a salad dressing, dip for veggies, or drizzle over grilled meats.
Ready in 15 min
Serves 3-4 people
Tips
I usually pour the dressing over the salad 15 minutes before the guests arrive. That way the vegetables will absorb the dressing but still have crunch.
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup buttermilk (more if you prefer a thinner consistency)
- 1 garlic clove, finely minced or grated
- 1 tsp Worcestershire sauce
- 1 tbsp fresh dill, minced
- 1 tbsp fresh parsley, minced
- Salt, to taste
- Black pepper, to taste
Preparation
- In a medium bowl, whisk together sour cream, mayonnaise, and buttermilk until smooth.
- Stir in garlic, Worcestershire sauce, dill, and parsley.
- Season with salt and freshly cracked black pepper to taste.
- Cover and refrigerate for at least 30 minutes or overnight before serving to let the flavors meld.
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