Homemade Buttermilk Ranch

Photo Credit: Cheryl Hurley

I have a total obsession with ranch dressing. Believe it or not, this dressing is actually a pretty healthy option if you’re going for a low carb diet.

The problem? Most bottled ranch dressings have added sugars and GMOs making this not as healthy as you might think.

I’m really making a conscious effort to understand what goes into my body when I’m cooking at home. I feel like when I eat out, I really can’t control the ingredients that the restaurants use, but at home, I can control everything.

That’s why, this month, I went on a mission to create the best buttermilk ranch right out of my own kitchen. While the packaged stuff tastes great, I think I have created a recipe that tastes even better!

Homemade Buttermilk Ranch

While the packaged stuff tastes great, I think I have created a recipe that tastes even better!

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Prep Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Sauce

Cuisine: American

Ingredients Method

Ingredients

  

• 1/2 cup Hellmann’s Mayo don’t use any other kind
• 1/2 cup Buttermilk
• 1/2 cup Sour Cream
• 1/2 tsp Chives or dried if you have it on hand
• 1/2 tsp Parsley dried
• 1/2 tsp Dill dried
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Pepper
• Salt to taste

Method

 

1. Whisk all ingredients in a bowl until well combined.
2. Cover and refrigerate the buttermilk ranch for AT LEAST 1 hour before serving. This is super important.
   

Depending on the expiration date of your buttermilk, this dressing should keep for up to 10 days in the fridge, so make extra!

Love always,
Erica