ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Savory Buttermilk Ranch

Photo: Brian Woodcock; Styling: Claire Spollen

Serves 6 (serving size: about 2 tbsp.)

Meet your new favorite recipe. This homemade Buttermilk Ranch recipe puts the bottled variety to shame thanks to its subtle depth of flavors. Serve it over a wedge salad, as a dip for crisp veggies, or toss it with leftover noodles for an easy pasta salad. The recipe calls for a variety of fresh herbs, so keep this dressing recipe on hand for when you need to use up odds and ends of parsley and thyme. Once prepared, it will keep in the fridge for up to a week, but don't expect it to make it that long.


  • 1/3 cup whole buttermilk
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped green onions
  • 1 1/2 tablespoons white miso
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 36
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 1 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 204 mg
  • calcium 20 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine buttermilk, mayonnaise, parsley, green onions, miso, thyme, vinegar, and pepper, stirring with a whisk. Refrigerate up to 1 week.