Buttermilk Ranch Dressing

The easiest Buttermilk Ranch Dressing recipe featuring just a few pantry staples for a fresh salad dressing in just a few minutes.

If you don’t like ranch dressing we can’t be friends. Seriously. It’s better than ketchup and certainly more versatile, serving double duty as both a dressing and a dip, although this version is on the thinner side, so really more of a dressing.

In fact, if you’ve ever tried one of those more fluid “housemade” ranch dressings at a fancy restaurant and fallen in love, this is your dressing. Fresh and light with just the right amount of herbs for a heavenly salad eating experience.

Add a bit more freshly ground black pepper for a Peppercorn Ranch version or leave it as is for the most delicious and simple ranch dressing this side of the Mississippi.

I whip mine up in a blender, but I’m sure you could get similar results by simply shaking in a mason jar for a bit or whisking in a bowl. However you prepare it, this dressing is so easy, I have no qualms with preparing it fresh every time we eat salad because it’s really worth it.

Unlike some other ranch dressing recipes I have used in the past, this recipe doesn’t require any chopping of fresh herbs or garlic. Instead, it relies on dried seasonings for a shockingly fresh taste. Seriously, you would never guess it wasn’t made with herbs freshly harvested from your windowsill garden, and let’s keep it that way. Relish in the disbelief and admiration you garner when telling others that you whipped up this dressing just for their dinner.