Buttermilk-Parmesan Ranch Dressing

This thick and creamy salad dressing doubles as a dip for chicken wings and crudités. If you've only had ranch dressing from a bottle, this recipe might change your life. Our easy homemade version takes no time at all to prepare in a food processor and has so much flavor thanks to the tangy buttermilk and fresh lemon juice, and vibrant fresh chives, scallions, and parsley. We added Parmesan to this version for an extra salty and savory touch. You can prepare Buttermilk-Parmesan Ranch up to two days in advance; store in an airtight container in the refrigerator.

Buttermilk-Parmesan Ranch Sauce
Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Total Time:
5 mins
1 to 4 ⁄ cups


  • 1/2 cup mayonnaise

  • 2 ounces Parmesan cheese, grated (about 1⁄2 cup)

  • 1/4 cup chopped scallions, green parts only

  • 1/4 cup whole buttermilk

  • 2 teaspoons fresh lemon juice (from 1 lemon)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons finely chopped fresh chives

  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1. Combine mayonnaise, Parmesan cheese, chopped scallions, buttermilk, fresh lemon juice, salt, and pepper in a food processor; process until smooth. Transfer to a serving bowl; stir in finely chopped fresh chives and finely chopped fresh flat-leaf parsley. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

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