Buttermilk Ranch Salad Dressing

Growing up ranch dressing was always my condiment of choice for salads and veggies. When the holidays would roll around my grandmother would make sure to have a bottle of Kraft buttermilk ranch dressing on the table, knowing my brother and I both loved it. It remained one of my favorite salad dressings well into adulthood, although sometimes I would switch it up a bit and grab a bottle of Hidden Valley ranch. 

Several years ago, in an effort to cut down on the amount of preservatives in my diet, I decided to start making my own salad dressings. Honestly, I'm not sure why it took me so long to realize I could be making much better tasting dressings at home, but now that I have I don't bother with the store bought stuff unless a guest requests it. I've never bothered to write the recipe down before because each time I make it it is a little bit different, but here is where I'm at today. This is a great starting point, but make sure you experiment, the possibilities are endless with this recipe.


Buttermilk Ranch Salad Dressing
makes 2 cups


1 cup buttermilk
1 cup mayonnaise
½ teaspoon garlic salt
½ teaspoon dried minced onion
½ teaspoon black pepper
¼ teaspoon parsley 
teaspoon smoked paprika
teaspoon thyme
teaspoon basil
1 pinch cayenne pepper


  • Combine ingredients and mix until well incorporated.

Make this at least a day in advance so the flavors have time to meld. It will keep for at least 5 days when kept properly refrigerated.