Herbed Buttermilk Ranch

During the summertime months when salads are in full swing with the abundance of lettuce from my CSA, I always gravitate towards making an amped up buttermilk ranch dressing from scratch that is loaded with herbs and spices. This ranch is delicious on top of salads and can also be served as a dip for raw vegetables, chicken wings, or anything that suits your fancy!

10-12 People

15 Minutes

135 Minutes

For the Ranch

  • 1/2 cup Sour cream
  • 1/2 cup Buttermilk
  • 1/4 cup Mayo
  • 2 Garlic cloves

    Microplaned or finely minced

  • 1 tsp Sea salt
  • 1/4 tsp Freshly ground black pepper
  • 1 tsp Fresh dill

    Finely chopped

  • 1/4 cup Green onions or chives


  • 1 tsp Freshly squeezed lemon juice
  • 1/4 tsp Cayenne pepper


Combine all ingredients in a mason jar (or whisk in a bowl or shaker) to combine. Place in the refrigerator until ready to serve, the dressing should be made at least two to three hours in advance to have all of the flavors come through and for the dressing to thicken.

The dressing remains fresh for at least a week in the fridge, but begin to check after this mark depending on the age of your dairy ingredients and herbs.

As the dressing sits the spices will bloom.  It may be necessary to add more of the dairy components to mellow out the flavor.