Buttermilk Ranch Dip

This buttermilk ranch dip mixes mayo, sour cream, and buttermilk with garlic, Dijon, and three fresh herbs (dill, chives, and parsley). Good as a dip for wings, a drizzle over grilled meats, or a dressing for crisp salads.

Why You'll Love Buttermilk Ranch Dip

It's built on mayo, sour cream, and buttermilk, brightened with lemon juice and white vinegar, and finished with a full tablespoon each of fresh dill, chives, and parsley. That's more fresh herb than most bottled ranch ever sees. Good for more than wings.

Tips and Tricks

• Extra Tang: Add a touch more lemon juice or vinegar for an extra kick.
• Consistency Control: Adjust buttermilk to reach desired thickness.
• Herb Boost: Double the dill for a more pronounced herbaceous flavor.

Variations

• Spicy Ranch: Add ½ teaspoon cayenne pepper or a dash of hot sauce for heat.
• Citrus Twist: Swap lemon juice with lime juice for a brighter profile.
• Garlic Lover's Ranch: Double the garlic and add a pinch of garlic powder for extra punch.

Substitutions

• Buttermilk: Use ¼ cup whole milk mixed with 1 teaspoon white vinegar if buttermilk isn't available.
• Sour Cream: Swap for Greek yogurt for a lighter, tangier dip.
• Dijon Mustard: Sub whole grain mustard for a more textured dip.

Best served with

• Grilled chicken wings
• Fresh vegetable crudités
• Crispy potato wedges
• Grilled corn on the cob

How to Store Leftovers

• Refrigerate in an airtight container for up to 5 days. Stir before serving as the herbs may settle.

Common Questions

Buttermilk Ranch Dip

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This Buttermilk Ranch Dip is a creamy, tangy, herb-forward sauce that's as versatile as it is irresistible. Use it as a dip for wings, a drizzle over grilled meats, or a dressing for crisp salads.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: American, Californian

Calories: 922

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ cup Mayonnaise
• ¼ cup Sour cream
• ¼ cup Buttermilk plus more to thin, if needed
• 1 tablespoon Lemon juice
• 1 teaspoon Distilled white vinegar
• 1 clove Garlic small, grated
• 1 teaspoon Dijon mustard
• ½ teaspoon Kosher salt
• ½ teaspoon Fresh cracked black pepper
• 1 tablespoon Fresh dill finely chopped
• 1 tablespoon Fresh chives finely chopped
• 1 tablespoon Fresh parsley finely chopped

Equipment

• Mixing bowl
• Whisk
• Fine grater

Method

 

Step 1 - Whisk the Base:

1. In a mixing bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, white vinegar, grated garlic, Dijon mustard, salt, and pepper. Whisk until smooth and fully incorporated.

Step 2 - Add the Herbs:

1. Fold in dill, chives, and parsley. If needed, thin with an extra splash of buttermilk until the texture coats a spoon but still drips easily.

Step 3 - Chill & Serve:

1. Transfer to a container and refrigerate for at least 15 minutes before serving. Use as a dip, dressing, or spread. It's wildly versatile.

Nutrition

Calories: 922kcalCarbohydrates: 8gProtein: 5gFat: 97gSaturated Fat: 20gPolyunsaturated Fat: 51gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 88mgSodium: 2013mgPotassium: 233mgFiber: 0.5gSugar: 6gVitamin A: 1033IUVitamin C: 14mgCalcium: 150mgIron: 1mg

Notes

Storage: Keep this in an airtight jar in the fridge for up to a week. The fresh herbs fade a bit after the first few days, but the flavor still holds up well as a dip or dressing. Give it a stir before each use since it can separate slightly.

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