Recipe: Buttermilk Ranch Dressing

The dip your vegetables have been waiting for

This month, Tasting Table celebrates all things salad. Keep your cool with us.

Ranch dressing has had something of a comeback in recent years (hello, Richard Blais's Sri-Rancha). But we're not against keeping it simple and classic.

This quick and easy recipe ages well. Stir it up and throw it in the fridge for one day to really let the herbs and spices develop, then dunk your veggies, dress your greens or dip your pizza (no judgment).

Recipe from the Tasting Table Test Kitchen

Buttermilk Ranch Dressing
5 from 9 ratings
A good ol' ranch dressing done right, starring buttermilk, fresh dill and celery seed.
Prep Time
Cook Time
Total time: 10 minutes
  • ¾ cup whole-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • ½ teaspoon minced garlic (1 small clove)
  • ¾ teaspoon celery seed
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon dried onion powder
  • ¼ teaspoon kosher salt
  • Pinch ground black pepper
  • Pinch dried oregano
  • Pinch crushed red chile flakes
  • ⅔ cup buttermilk
  • 1 tablespoon finely chopped dill
  • 2 teaspoons finely chopped flat-leaf parsley
  1. In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, garlic, celery seed, dry mustard powder, dried onion powder, salt, pepper, dried oregano and crushed red chile flakes. Whisk in the buttermilk, and add the dill and parsley last. Cover and refrigerate at least 1 hour to let the flavors marinate and the celery seed soften. Taste and adjust the seasoning with salt as needed before serving. Store in the fridge up to 5 days.
Calories per Serving 235
Total Fat 17.9 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Cholesterol 23.3 mg
Total Carbohydrates 8.8 g
Dietary Fiber 0.3 g
Total Sugars 7.6 g
Sodium 490.1 mg
Protein 11.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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