Ina Garten Buttermilk Salad Dressing

I used to buy bottled ranch dressing, thinking it was convenient. It was—but it was also flat, overly sweet, and always a little too thick.

Then I tried this version from Ina, and it reminded me what dressing should be. Fresh, creamy, bright from lemon juice, and with just a little edge from garlic and dill. It’s the kind of thing that makes a pile of greens feel like something you want to eat.

Here’s how I make it when I want a dressing that actually wakes up the salad bowl.

The Secret to Making This Feel Effortless

Ina’s brilliance is that she skips anything fussy here: no blender, no obscure ingredients, no waiting. She balances tangy buttermilk with sour cream and just enough mayo to give it body. And instead of loading it with sugar, she lets the fresh herbs and lemon do the talking.

The result? A dressing that coats leaves beautifully, works as a dip for vegetables, and tastes homemade—because it is.

Not Just What—But Why

• ½ cup sour cream – This is the base. It gives the dressing body without heaviness.
• ½ cup buttermilk – Adds tang and thins it to just the right pourable consistency.
• ¼ cup mayonnaise – I use Hellmann’s or Duke’s for clean flavor and richness.
• 2 garlic cloves, minced – Adds sharpness. I microplane it to make it almost melt in.
• ½ tsp salt + ¼ tsp pepper – Don’t skip the salt—it balances the acidity.
• 1½ tsp dried dill – Classic and earthy. Dried actually works well here.
• ¼ cup finely chopped fresh chives – These soften the garlic and make it fresh.
• 2 tsp fresh lemon juice – Brightens everything. Lime works too, but lemon feels more classic.
• Few dashes of Tabasco (optional) – Just enough to wake it up. Not spicy, just balanced.

Swaps That Actually Worked

• Greek yogurt instead of sour cream – A bit tangier, and it holds up beautifully as a lighter base.
• No mayo version – Still worked, but I missed the smoothness. Would use yogurt in that case to make up for it.
• Fresh dill instead of dried – I tested this once with 1 tbsp fresh—it gave a brighter finish. If you have it, use it.

Learn From My Errors

What Went Wrong	Why It Happens	How to Fix It
Too thick	Buttermilk wasn’t enough	Whisk in a splash more or use a blender
Garlic too harsh	Used raw chopped cloves	Microplane it or let it sit 5 mins
Flavor felt flat	Forgot the lemon juice	Always add citrus—it pulls it together

How to Make Ina Garten’s Buttermilk Salad Dressing

1. Add ingredients: In a medium bowl, combine sour cream, buttermilk, mayo, garlic, salt, pepper, dill, chives, lemon juice, and Tabasco (if using).
2. Whisk until smooth. It should be creamy but pourable.
3. Taste and adjust: Add salt or lemon to balance. If too thick, thin with a bit more buttermilk.
4. Chill before serving: Even 15 minutes helps the flavors meld.

What Helped Most

• A microplane for the garlic changes everything. It blends right in—no harsh chunks.
• I always chop my herbs just before mixing. They hold their color and flavor better.
• If I’m using this as a dip, I cut the buttermilk back by 1–2 tablespoons.

How I Store It

• Fridge: Keeps in a jar or airtight container for up to 4 days. Shake or stir before each use.
• Freezer: Not recommended. The texture breaks and turns watery.

Before You Make It…

Q: Can I make this dairy-free?
A: I haven’t tested it, but you could try with dairy-free sour cream, plant-based milk + lemon for buttermilk, and vegan mayo. Just know the texture will be different.

Q: Can I make it thicker for dipping?
A: Yes—use a little less buttermilk, or increase the sour cream slightly.

Q: Can I add fresh herbs instead of dried?
A: Absolutely. Use about 3x more if swapping dried dill for fresh.

Try More Recipes:

• Ina Garten Green Bean Casserole Recipe
• Ina Garten Crab Rangoon Dip
• Ina Garten Sausage Balls