Real Recipes From Real Home Cooks ®

creamy buttermilk ranch dressing (from scratch)

a recipe by
Tamara Bonneru
Prineville, OR

A.K.A Mock Roqueford Dressing..delicious and it is in NO WAY, low fat or healthy however, one way to reduce your fat and calories is to use half quart of light mayonnaise and half quart regular. It's not as quite as creamy or tasty but it's still really good. This is a treasured recipe that can be used for veggie tray dips, chip dips, baked potato topping, salad dressing or whatever your mind can think of using it on. When my children were small it was the only way I could get them to eat raw veggies and they not only love this dressing but now, as adults, they love raw veggies!

serves makes 2 quarts
prep time 20 Min
method No-Cook or Other

Ingredients For creamy buttermilk ranch dressing (from scratch)

  • 1 qt
    best foods mayonnaise (you must use best foods or the taste will be dramatically different)
  • 1 qt
    low fat buttermilk
  • 2 tsp
    dried, minced onion
  • 3 tsp
    dry parsley
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    garlic salt
  • 2 tsp
    accent salt

How To Make creamy buttermilk ranch dressing (from scratch)

  • 1
    In large bowl combine all ingredients and mix gently but well with wire whip. Pour into two sterile quart jars and seal tightly. Refrigerate for at least 3 hours before serving to allow the ingredients to blend, marry and thicken. Will keep in the refrigerator 2 months. (I've kept it in the fridge for up to 3 months before using the last of it and it kept quite nicely).