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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.
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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 cup (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
  • ½ teaspoon white vinegar (or to taste)
  • 3 drops Tabasco or similar hot sauce (or to taste)

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. If it needs more tang, add ½ teaspoon white vinegar. Add 3 drops of Tabasco if using, then taste and adjust.
  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.