Gluten Free Buttermilk Ranch Dressing is creamy and tangy, made with buttermilk, mayo, and sour cream mixed with herbs and spices, ready in under 5 minutes!
In a medium bowl, whisk together mayonnaise and sour cream. Slowly add buttermilk, whisking until preferred texture is achieved. Add more buttermilk as needed.
Whisk in spices and herbs until well combined. Refrigerate in an airtight container until ready to use.
Notes
Storage Store this homemade salad dressing in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing this recipe, because it would defrost with a gritty texture.Recipe Variations
Avocado. Blend an avocado with this dressing in a food processor.
Chipotle lime. In a food processor add all ingredients, plus 2 chipotle peppers in adobo sauce and 2 tablespoons of lime juice.
Spicy. Add 1/4 teaspoon of cayenne pepper, or 1/2 teaspoon of red pepper flakes.
More acid. Add a squeeze of fresh lemon juice or lime juice to add some acidity.
Dairy Free Ranch Dressing
Use a plain unsweetened non-dairy milk, like almond milk, instead of buttermilk.
Replace the sour cream with a plain unsweetened dairy-free yogurt.
For the vegan version: Replace the mayo with vegan mayo (also double check to make sure it's gluten free).
Cooking Tips
You can whisk all of the ingredients together, no need for a food processor for this basic version.
You can swap the garlic powder for minced garlic clove. 1 clove garlic = 1/4 teaspoon garlic powder.
1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.