Buttermilk Ranch
Cold, herby, tangy — the correct ranch, not the bottled kind.
Tested time and yield
- Prep
- 45 min
- Cook
- 0 min
- Total
- 45 min
- Yield
- 6 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Whisk mayonnaise and sour cream until smooth.
- 02
Whisk in buttermilk and lemon juice. Add garlic powder, onion powder, dill, chives, parsley, salt, and pepper.
- 03
Thin with additional buttermilk for dressing or keep thick for dipping.
- 04
Refrigerate at least 30 minutes before serving so the herbs and alliums hydrate.
- 05
Tip: Refrigerate up to 5 days.
Watch the clip
No sound required: the clip only repeats the written method above.
Allergens & dietary notes
Suits: vegetarian · gluten-free
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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