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buttermilk ranch dressing in a white gravy boat
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Buttermilk Salad Dressing

Tangy mayo, buttermilk, herbs and spices give this homemade buttermilk ranch dressing recipe and flavor that doesn't compare to store bought.
Course Condiments
Cuisine American
Servings 2 cups
Calories 130kcal
Author Lisa B.


  • 2 cups mayonnaise
  • 2 cups buttermilk see notes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons dried parsley
  • 1 ½ teaspoons dried dill
  • – 1 ½ teaspoons dried chives


  • Whisk together the mayonnaise and buttermilk in a medium mixing bowl.
  • Add the seasonings. Whisk again until the herbs and seasonings are thoroughly combined.
  • Transfer the dressing to an airtight container with a lid and store it in the refrigerator.



For a thicker dressing, only use one cup of buttermilk. For a thinner dressing, use two. The dressing will thicken up as it chills.
If stored properly, buttermilk ranch dressing will last up to two weeks.


Serving: 2tablespoons | Calories: 130kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 230mg | Sugar: 1g