Go Back
Buttermilk ranch dressing surrounded by fresh vegetables.
Victoria Haneveer

Creamy Buttermilk Ranch Dressing with Sour Cream

Five-minute homemade buttermilk ranch dressing is made with sour cream, buttermilk, low-fat mayo, dill, chives, garlic and lemon. Serve it as a salad dressing or refrigerate it for a thicker ranch dip.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 people
Course: Salad Dressing
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • ½ cup (125ml) sour cream
  • ½ cup (125ml) buttermilk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons dried dill
  • ¼ teaspoon (60ml) low-fat mayonnaise
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh chives or ½ tsp dried chives
  • 2 teaspoons lemon juice
  • ¼ teaspoon onion powder
Optional Extras
  • Dash of vinegar
  • Few dashes of Tabasco

Equipment

  • Mixing bowl
  • Balloon whisk
  • Measuring Cups and Spoons
  • Garlic press or sharp knife
  • Citrus juicer
  • Cutting board
  • Sharp knife
  • Airtight container for storage

Method
 

  1. Add the sour cream, buttermilk and mayonnaise to a mixing bowl and whisk until smooth.
  2. Add the salt, black pepper, dill, garlic, chives, lemon juice and onion powder. Whisk until evenly combined.
  3. Taste the dressing. Add a dash of vinegar if it needs more tang and add Tabasco if using.
  4. Serve immediately or cover and refrigerate until needed. Stir well before serving.

Notes

  • I usually use fresh chives although dried chives are absolutely fine if that’s what you have.
  • You can use regular mayo instead of low-fat.
  • Taste the dressing before you add any vinegar, as some mayo brands are pretty tangy.
  • Give the dressing a stir before serving if it's been in the fridge for a while. I often find the garlic tastes more prominent the next day.