Buttermilk Dressing (aka Ranch)

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This is our favorite dressing to dip crisp veggies in, drizzle over salads and my boys even dip their pizza crusts in it. It comes from the Betty Crocker cookbook I got for a wedding gift. It is not called ranch, but that is what it tastes like. I am telling you, once you try this recipe and see how quick it is to make, you will NEVER buy that ‘ranch’ they sell bottled at the grocery store. Trust me:) The recipe is super easy to make and uses staple ingredients that I always have on hand. I must warn you though, I have tried to use low fat mayo, and we really didn’t like the flavor. I am all for cutting the fat whenever you can, but not here. So, I would recommend going for the real deal and just eat less. This recipe will wow you with fantastic flavor with minimal effort. I LOVE recipes like that:)

Buttermilk Dressing
submitted by Melanie

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.

*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika


  1. Melis: A Queen Bee says

    Hey Melanie, thanks for posting this. I was just thinking last night I needed to go buy some ranch dressing for my kids. A couple of questions. How long can you store this, do you know? And, I love onions in almost any form, but do your kids notice the dried minced onion pieces when you make this, or is it not a big deal? My kids are always worried about chunks:). I wish they'd eat stuff, without examining every particle in it:).

  2. KaufusiFamily says

    So do you like this dressing better than your Grandmother's ranch dressing? I'm excited to try. Thanks for sharing!

  3. Gypsy Heart says

    Just found your blog and I'm so glad! This dressing sounds delish. Off to check out other recipes…I see so many wonderful dishes pictured.


  4. Brittany says

    looks great sis! I hate the store bought stuff and even the packets are not tasting that good anymore. Can't wait to whip some of this up! I love betty crocker! :)

  5. Melanie Anne says

    Ok to answer the question…
    "Is it better than my Grandma's Ranch (that is posted on the site)"?
    No I don't think it is better–but very similiar and I like that this recipe only makes a small amount. My Grandma cooks for crowds of her family, so everything is in big batches. Also, my Grandma who is a fabulous cook, works from the heart/experience–so when you ask for her recipes they do not always give the same result as when she does it herself. I think this is because she has made each recipe so many times over the years that she no longer follows the recipe and just knows how much of each ingredient she likes to make it just perfect. So I would say that if you need a lot of dressing go with my Grandma's fantastic recipe if you are looking for a quick small amount recipe that is still really good, this is the one!

  6. heidi says

    I was wondering if the parsley flakes are dried or fresh? Or does it matter? Also, if the garlic is crushed, do you discard it after it has been sitting for two hours? Thank you so much, I cannot wait to try this!

  7. Mandy says

    I need to make a large amount of Ranch dressing and noticed in the comments about your grandmother’s ranch dressing recipe, which makes a large amount. I can’t seem to find the recipe anywhere on your site. :( Am I missing it, and if so, can you point me in the right direction? Thank you!

    • Brittany says

      Hey Mandy,

      We decided to remove it until we perfected the exact amounts needed. Grandma always adds things by feel/memory now and so when we got that recipe from her she kind of guessed on amounts I think – so anyway, it didn’t taste the way it usually does when we have it at her house! Personally I do make hers though and this is the amounts I use. Everyone that tries it, loves it, and I can never eat store bought ranch again! :)

      1.5 liters regular mayo (about 6 1/2 cups)
      1 quart buttermilk
      3 Tb onion powder
      3 Tb garlic salt
      3 Tb white pepper*
      3 heaping Tb dry parsley

      Mix by hand then put in a bottle and refrigerate. Over time it will separate and water will settle to the bottom, do not remix. *I usually use black pepper because it’s what I have on hand.

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