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Homemade Buttermilk Ranch thick, creamy and restaurant-style

Four ingredients and a whisk make ranch that's thicker, creamier and tangier than anything from a bottle. It's perfect for dipping veggies, wings and pizza, or drizzling over salads.

  • Makesabout 1 cup
  • Prep5 minutes
  • Chill30 minutes
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A bowl of homemade buttermilk ranch dressing with the mayonnaise, ranch seasoning, buttermilk and cream used to make it
Fresh from our kitchenJust four ingredients, whisked together.
From the Whiskable Kitchen

Better than the bottle

This ranch starts with 2 tablespoons of Hidden Valley Ranch Seasoning, then gets its body from three dairy staples. Mayo makes it rich and creamy, buttermilk adds that classic tang, and a splash of heavy whipping cream makes it extra thick and smooth.

It takes five minutes to whisk together. A short rest in the fridge lets it thicken and gives the herbs time to soften and flavor the whole batch.

Pro tip: whisk the seasoning into the mayo first to make a smooth paste, then slowly add the buttermilk and cream. It keeps the seasoning from clumping.
Whiskable Kitchen recipe card for Homemade Buttermilk Ranch with ingredients and six steps
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The recipe

Homemade Buttermilk Ranch

Thick, creamy ranch made with seasoning, mayo, buttermilk and heavy cream.

Batch size
Makes1 cup
Prep5 min
Chill30 min
Keeps5 days

Ingredients

Method

Mix

  1. Make a paste. In a small bowl, whisk the mayonnaise and ranch seasoning together until smooth.

  2. Add the liquids. Slowly whisk in the buttermilk, then the heavy whipping cream, until creamy with no lumps.

  3. Adjust. For a thinner dressing, whisk in more buttermilk a tablespoon at a time. For a thicker dip, add a little more mayo.

Chill and serve

  1. Chill. Cover and refrigerate for at least 30 minutes so it thickens and the flavors come together.

  2. Serve. Stir before serving with veggies, wings, pizza, fries or your favorite salad.

Tips & swaps

Make it your way

How much of the packet do I use?

A 1-oz packet of Hidden Valley Ranch Seasoning holds about 3½ tablespoons, so you'll use a little more than half. Fold the packet closed and save the rest for your next batch, or double the recipe and use the whole packet.

How do I make it a dip instead of a dressing?

Skip the heavy cream and use only ¼ cup of buttermilk, or stir in ½ cup of sour cream. It will be thick enough to scoop with chips and veggies.

Can I use regular milk instead of buttermilk?

Yes, but it won't be as tangy. Stir 1½ teaspoons of lemon juice or white vinegar into ½ cup of milk and let it sit 5 minutes before using.

How can I change the flavor?

Add fresh chopped dill or chives, a squeeze of lemon, a pinch of garlic powder, or a spoonful of hot sauce or chipotle for spicy ranch.

How long does it keep?

Store it covered in the refrigerator for up to 5 days. Stir well before using, since it thickens as it sits.