Recipe at a glance
- Estimated yield: about 1 3/4 cups
- Prep: about 10 minutes
- Cooking: about 0 minutes
- Additional time: about 30 minutes (resting, rising, chilling or freezing, where required)
- Total: about 40 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 garlic clove, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium mixing bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
- Add the minced garlic, chopped parsley, chopped chives, dried dill, onion powder, salt, and black pepper to the bowl. Whisk everything together until well combined.
- Taste the dressing and adjust the seasoning as needed with additional salt or pepper.
- If the dressing is too thick, you can thin it out with a little more buttermilk or water. If it’s too thin, you can add more mayonnaise.
- Transfer the dressing to a jar or container with a tight-fitting lid. Chill the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the buttermilk ranch dressing with your favorite salad, vegetables, or as a dip for chicken wings or other snacks. Store any leftover dressing in an airtight container in the refrigerator for up to 3 days at 40°F (4°C) or colder; use clean utensils and discard sooner if an ingredient label requires it.
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
