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Creamy Buttermilk Dressing

Creamy Buttermilk Dressing

USA WEEKEND columnist Pam Anderson

A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet


  1. Mix all ingredients until well-blended.
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This is one of those dressings that you have to play with a bit to get the desired taste and consistency you want. I used all light/reduced fat ingredients and opted for the rice wine vinegar vs. the lemon juice as it's a bit on the sweeter side. I did add a bit more buttermilk and this definitely needed some fresh chives and dill - a generous helping at that. I let everything set in the fridge for a few hours to let the flavors blend. In the end, with those additions it's a really nice salad dressing to top mixed greens and grilled chicken!


This is a nice buttermilk dressing. It was no thicker than a bottled ranch, and I thinned it down slightly by adding a little more buttermilk. I thought the lemon flavor was a bit to strong, so next time I'll either cut back on that or try the rice vinegar to see what that's like. My very picky daughter likes it and that means I'll be making it again and again!

Grandmother Lesley

I made this dressing for a large bowl of pasta so I tripled it, except for the lemon juice. I just added 6T of the lemon juice, and I also just used 1T of Spice World Minced Garlic in the refrigeration jar. We liked this blend and will use it again. However, I enjoy the dressing on the pasta a few hours ahead of eating it in order for the flavors to permeate throughout the pasta.