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A white bowl filled with creamy ranch dressing, garnished with finely chopped green chives, sitting on a dark wooden surface.

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
Total Time 10 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 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, stir the grated garlic into the lemon juice and white vinegar. Let it sit 10 minutes to mellow the garlic. Then add the mayonnaise, sour cream, buttermilk, Dijon mustard, salt, and pepper, and 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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