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Buttermilk Ranch Dressing or Dip

August 25, 2012
Buttermilk Ranch Dressing

If you have never made homemade ranch. You must. You must. You must.

It would be so extreme as to say that if you have only eaten store-bought ranch, the only cheeseburger you have ever tasted was from McDonald’s. That’s not living at all. Sad. Very sad.

This stuff will rock your world!

I make a low-fat version that does not hinder the flavor in the slightest. Whohoo!

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

Mince 2 tablespoons of flat-leaf parsley, 2 tablespoons of chives, 1 garlic clove, and 2 scallions.

I have less than 2 tablespoons of chives, but that’s life. Or, maybe that is just me being too lazy to go outside and get more.


Buttermilk Ranch Dressing

In a large bowl…


Don’t you love my bowl!?! My daughter made it in her pottery class last year at school. She wanted to pitch it because it is lopsided. I, being the mother, protested. It’s art. Her art. I wanted it! It sits on my table as the center piece. Cool, huh?

…Okay, in a large bowl, whisk together, reduced-fat mayonnaise, fat-free greek yogurt or fat-free sour cream,  low-fat buttermilk, lemon juice, white wine vinegar, and salt.

Toss in the minced goods.

Buttermilk Ranch Dressing

Add some fresh ground pepper.

Buttermilk Ranch Dressing

Give it a final whisk and BAM! You have homemade buttermilk ranch dressing, that will rock your salad, veggie lovin’ world!


Use it as a veggie or pita bread dip or drizzle it on a crisp wedge of lettuce, as shown in my BLT Salad.

Note: I like a thick buttermilk ranch dressing, but you can always thin it out a bit with more buttermilk, if you so prefer.

Author: Amanda Wilson
Prep time: 10 mins
Total time: 10 mins
Serves: 2 cups
  • 1 cup reduced-fat mayonnaise
  • 1/3 cup fat-free plain greek yogurt or fat-free sour cream
  • ½ cup low-fat buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon kosher salt
  • 2 tablespoons chives, minced
  • 2 tablespoons flat-leaf parsley, minced
  • 2 scallions (green onions), minced
  • 1 teaspoon garlic paste (1 minced clove of garlic fork mashed with ¼ teaspoon kosher salt)
  • Fresh ground pepper
  1. In a large bowl, whisk together mayonnaise, yogurt or sour cream, buttermilk, lemon juice, vinegar, and salt until smooth. Make the garlic paste by mincing one garlic clove, sprinkle on ¼ teaspoon kosher salt, then mash the garlic and salt together with a fork until a paste is formed. To the bowl, add chives, parsley, green onions, garlic paste, and fresh ground pepper. Whisk everything together and chill until ready to use. The flavors will come together better if you are able to refrigerate the ranch for an hour before serving.
  2. Adjust the thickness to your liking by adding more or less buttermilk. I suggest you allow it to marinade before adding buttermilk to thin.








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