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This Healthy Buttermilk Ranch Dressing recipe has been part of my homemade dips and dressing repertoire for years (indeed, I think I published a version of it in Student Eats) and whilst it does make a cameo in quite a few recipes on this site already, considering the popularity of my Everyday Truffle Vinaigrette at the moment, I thought it deserved it’s own post for you to refer back to every time you’re after a tangy, creamy dressing or dip.
I know ranch is a very American concept which a lot of us Brits are put off by because we’ve only had the thick, gloopy, strange tasting stuff from the bottle. But a good, light, creamy buttermilk ranch lightened and tanged up with yogurt, finished with fresh chives and heavy with garlic is a real joy especially for summer eating. The way it kisses crunchy lettuce, cooling cucumbers and juicy tomatoes (as well as how excellent it tastes with crunchy bacon bits!) is why I’m a dedicated homemade (and homemade only) ranch lover.
Oh, and because we’re all after spending less time in the kitchen and letting the produce speak for itself at this time of year, bonus points for this one as it literally only takes 5 minutes to make.
A few uses for your Healthy Buttermilk Ranch Dressing:
To toss with new potatoes for a quick potato salad
To toss with cucumber and red onion slithers to make a quick, cooling salad
To drizzle over a tomato salad for added richness in place of the extra virgin olive oil
Frequently Asked Questions
Can I use a different type of yogurt in this dressing?
I like natural yogurt because it is thin and tangy, but for a thicker, creamier dressing that is even healthier for you earlier versions of this dressing used 0% Greek yogurt instead.
Can I use something else instead of raw garlic in this recipe?
If you find the raw garlic a bit much in the dressing – even though we’re only using a tiny clove – use garlic mayonnaise instead of light mayonnaise.
This easy, healthier Buttermilk Ranch Dressing is the perfect creamy dressing for summer salads or for dipping crudités. Try tossing it with sliced cucumber or drizzling it over tomatoes for a next-level tomato salad!
Ingredients
Scale
3 tbsp buttermilk
2 tbsp light mayonnaise
1 tbsp natural yogurt
1 very small garlic clove, crushed
2 tbsp chives
large pinch salt
fresh cracked black pepper
Instructions
Whisk together the buttermilk, mayonnaise, yogurt and garlic until smooth. Stir in the chives and season with salt and pepper, to taste.
Notes
This dressing will keep in the fridge for up to 3 days.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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