It all began when I decided to give my taste buds a workout, and boy, I had no idea they’d be the most ripped muscles in my body by now. Squeezing in fitness and mental health has been like trying to ensure there’s enough time for meal planning between drop-off, pick-up, and finally – an uninterrupted shower. Is this the real-life version of “Mission: Impossible”?
But let me tell you, prioritizing workouts and self-care practices has become a must. I’m talking everything from yoga moves while binging my favorite TV series (hello, downward facing dog!) to mastering the ancient technique of “mom deep-breathing” before conquering Mount Laundry.
My cozy kitchen has become my sanctuary, my go-to for finding inspiration (and snacks, obviously). The magical mixing of ingredients and the satisfying sizzle of the pan carry their own therapeutic effects.
Speaking of blending, I discovered this wickedly guilty-pleasure Buttermilk Ranch Dressing that is sure to give your salad a cheeky grin. You know I love a versatile recipe, and this ranch dressing is like having your own superhero sidekick when you’re staring blankly at a lonely bowl of greens.
So get ready, folks, because the foodie adventure continues. Let’s mix up this Buttermilk Ranch Dressing and show those greens that there’s no salad left behind!
- Buttermilk – The base of this dressing, it’s tangy, creamy and provides a perfect foundation for the flavors to come.
- Greek yogurt or sour cream – Either one can be used, or a combination, Greek yogurt brings tanginess while sour cream is more creamy.
- Mayonnaise – Provides thickness and creaminess to the dressing.
- Extra-virgin olive oil – Adds richness and depth to the dressing.
- Garlic, minced – A sharp, savory bite to the dressing, can be substituted with garlic powder in a pinch.
- Salt and pepper – Essential to bring out all the flavors.
- Dill, chives, parsley – Fresh herbs are preferred, but dried can be used, they bring a freshness and touch of green.
- Onion powder – A subtle onion flavor.
- Lemon juice – Brings bright acidity to balance the flavors and helps preserve the dressing in the fridge.
- Gather your ingredients. You’ll need 1 cup of buttermilk, 1/2 cup of Greek yogurt or sour cream (or even mayo if that’s what you’ve got), 2 tablespoons of olive oil, 2 cloves of garlic (minced or use 1/4 tsp garlic powder), 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon each of chopped dill, chives, and parsley (or use 1 tsp of each dried herb), 1 teaspoon of onion powder, and 1 teaspoon of lemon juice.
- Get your mason jar ready. You’ll be shaking everything together in there so make sure it’s clean and dry.
- Add all the ingredients to the mason jar.
- Close the lid tightly and give it a good shake. Shake, shake, shake. You want everything to be well combined.
- Taste and adjust. Give it a taste and add more of whatever you think it needs. Extra garlic? More herbs? Go for it.
- Store in the fridge. You can store it in the fridge for 3-4 days. The garlic flavor will intensify and the ranch will thicken as it sits.
- Use it as a dip for veggies, on a salad, as a sandwich spread, or even as a marinade for chicken.
- If you’re using dried herbs instead of fresh, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
- And don’t be afraid to play around with the flavors and make it your own.
Serving suggestions for Homemade Buttermilk Ranch Dressing
- Salad Dressing: Toss some greens with this delicious dressing and enjoy a light and healthy lunch.
- Veggie Dip: Cut up some carrots, celery, and cucumbers and serve with this dressing for a crunchy and tasty snack.
- Chicken Wings: Brush some of this dressing onto your baked or grilled chicken wings for a tangy twist on a classic dish.
- Baked Potatoes: Spoon this dressing over your baked potatoes for a creamy and flavorful side dish.
- Sandwich Spread: Spread this dressing onto your sandwich for a tangy and delicious twist on your lunchtime classic.
- Fish Tacos: Top your fish tacos with this dressing for a tangy and delicious twist on a classic dish.
Note: This dressing will thicken as it sits in the fridge, so if you prefer a thinner consistency, just add a little bit of milk or buttermilk to the mixture.
Can I use dried herbs instead of fresh in this recipe?
Sure thing! In fact, the recipe notes say you can use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. So go ahead and use whatever you have on hand.
Can I use garlic powder instead of minced garlic?
Absolutely! In fact, the recipe notes mention that you can use ¼ teaspoon of garlic powder in place of 2 minced cloves, so use whatever you prefer or have on hand.
Can this recipe be made vegan?
You can make a vegan alternative by using a plant-based milk like almond milk instead of buttermilk, vegan sour cream instead of Greek yogurt or sour cream, and a vegan mayonnaise. Also, you can use dried chives, dried parsley and dried dill instead of fresh if you prefer or have on hand.
How long can I store this dressing in the fridge?
It can be stored in an airtight container like a mason jar in the fridge for up to 3-4 days. Just make sure to give it a good shake before you use it again!
How much does this recipe make?
This recipe makes 2 cups of buttermilk ranch dressing. Just enough to satisfy your cravings and have some left over for later!
What are some variations I can make to this recipe?
Oh boy, there are so many variations you can make! Add some chipotle pepper to give it a kick, switch up the herbs for basil, cilantro or oregano. You can also add some honey for sweetness or dijon mustard for a tangy twist.
Elevated Buttermilk Ranch Dressing
- Mason jar
- Cutting board
- Blender or food processor
- 1 cup buttermilk
- 1/2 cup full-fat Greek yogurt
- 1/4 cup high-quality mayonnaise, such as Duke’s or Hellman’s
- 2 tablespoons extra-virgin olive oil
- 2 cloves fresh garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon each of fresh dill, chives, and parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon freshly squeezed lemon juice
- In a blender or food processor, combine the buttermilk, Greek yogurt, mayonnaise, olive oil, garlic, salt, pepper, dill, chives, parsley, onion powder, and lemon juice.
- Blend until smooth and creamy, about 30 seconds to 1 minute.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste.
- Pour the dressing into a mason jar and secure the lid.
- Chill the dressing in the refrigerator for at least 30 minutes, or up to 4 days, before serving.
For a milder flavor, use less garlic or onion powder.
If using dried herbs, use 1 teaspoon of each instead of 1 tablespoon of fresh.