You won’t believe the difference between this Homemade Buttermilk Ranch Dressing vs store-bought. You’ll never go back to buying it!
It’s not that I dislike ranch dressing, but I’ve never been super crazy about it either. I like to weigh my calories fairly carefully, and if I’m going to indulge, I want it to be something totally worthwhile. Ranch dressing just wasn’t on my worth-indulging list. So why in the world did I take the time to research ranch dressing mix, test several recipes, re-test and re-do, and then bother to take photos of something that truly has not one photogenic gene? The answer is pretty straightforward. There was another recipe I was super intrigued by, and it happened to call for an envelope of Buttermilk Ranch Dressing Mix.
I added it to my shopping list. It had been years since I’d purchased this particular convenience item, and I was shocked at how pricey the tiny packet was. Then, after I used it in my recipe, I happened to glance at the ingredient list:
Yikes! Expensive and loaded with all kinds of stuff I can’t and don’t want to pronounce.
Since I realized I probably was going to need a few more packets in my recipe research, I decided to do a little exploration on making your own buttermilk ranch dressing mix. I found lots of recipes out there and, while each one was a bit different, I was amazed at how simple the ingredient lists were: dry buttermilk, spices and herbs. I liked that much better, and after looking at a bunch of different recipes, came up with my own version.
The funny thing is that, in addition to using the mix in my new recipe creation, I decided to try making a traditional ranch dressing with it, adding fresh buttermilk, Greek yogurt and mayonnaise.
Surprise, surprise! It was way better than I remembered ranch dressing, and I know I’ll be making it again.
The mix is also perfect for a ranch dip; which is an all-time American favorite and delicious with wings, pizza, bread sticks, etc.
The mix is super simple to put together and, if you have an average supply of dried herbs and spices, you probably have most everything you’ll need, except a can of powdered cultured buttermilk. You’ll find this in the dry milk section of larger grocery stores and online. I love having this product on hand as it can be substituted it in any recipe calling for buttermilk, and it can be stored in the refrigerator for months. That means I always have buttermilk on hand, even when I don’t!
But the BEST part is the new recipe I’ve come up with. I can’t wait to share it with you on Friday. It’s a Spicy Cilantro Buttermilk Dressing that we’ve been using on everything – salads, with chips, drizzled over nachos, on sandwiches, pizza, quesadillas, salmon…
It’s insanely delicious, so be sure to whip up a batch of this Homemade Buttermilk Ranch Dressing Mix as you’ll need a few tablespoons to make this fabulous new dressing too. Well, either that or a packet of the pricey, preservative-laden dressing mix – but it’s your call on that!
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- For the buttermilk dressing mix
- 1 cup dry buttermilk
- 2 tablespoons dried parsley*
- 1 tablespoon minced dried garlic
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon dried dill
- For ranch dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt I use 0% fat
- 3 tablespoons Homemade Ranch Dressing Mix
- ½ cup buttermilk or milk
- For ranch dip
- 1 cup sour cream
- 3 tablespoons Homemade Ranch Dressing Mix
Add dry buttermilk powder and all herbs and spices to the bowl of a food processor or blender. Process for 25-30 seconds or until ingredients are well blended. Transfer to medium size glass jar with a tight fitting lid. Add the dill and stir to combine. Store in refrigerator.
To make ranch dressing, combine 3 tablespoons of the buttermilk dressing mix, 1/2 cup mayonnaise (I like Hellmans), 1/2 cup Greek yogurt and 1/2 cups buttermilk** in a medium size glass jar. Screw lid on tightly and shake vigorously. Refrigerate for at least 30 minutes to allow flavors to meld. Dressing will also thicken a bit as it sits.
To make ranch dip, combine 1 cup sour cream with 3 tablespoons of the buttermilk dressing mix and whisk until well combined.
Homemade Buttermilk Dressing Mix will keep in the fridge for 3-4 months or in the freezer indefinitely.
The buttermilk powder is shelf stable until it's opened, then store it in the refrigerator.
* When you purchase dried parsley, look at the contents of the container. Look for parsley with a nice green hue vs a dull, greenish gray color )which means it's probably old).
** I tried the dressing with both milk and buttermilk. Yes, the mix has dried buttermilk and you could use milk but I preferred it with buttermilk. The flavor is fantastic.