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A jar of creamy homemade ranch dressing, sitting along side vegetables.

Arizona Ranch Dip

Ditch the store-bought bottles and whip up this easy, creamy Arizona Ranch Dressing instead. Fresh, tangy, and packed with herbs, it’s the perfect all-purpose dip and dressing that’ll elevate salads, snacks, and gatherings every time.
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Prep Time 5 minutes
Resting time 1 hour
Total Time 1 hour 5 minutes
Servings: 12
Course: Dip, Dressing
Cuisine: American
Calories: 193

Ingredients
  

  • 1 cup buttermilk
  • 1 cup mayonnaise
  • ¼ teaspoon onion salt
  • ⅛ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon celery salt

Equipment

  • Mixing Bowl
  • Whisk

Method
 

  1. In a medium mixing bowl, combine the buttermilk and mayonnaise. Whisk until smooth.
  2. Add the onion salt, garlic salt, pepper, parsley flakes, and celery salt. Stir until well blended.
  3. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
  4. Serve chilled as a dip for veggies, chips, or wings—or use as a dressing for salads and wraps.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using.
  • Adjusting Thickness: For a thinner dressing, add more buttermilk or milk a tablespoon at a time. For a thicker dip, reduce the liquid or add extra mayo or sour cream.
  • Make Ahead: This dressing tastes best after chilling for at least an hour, which helps the flavors meld beautifully.
  • Storage: Store in an airtight container in the refrigerator for up to one week. Give it a good stir before each use.
  • Flavor Variations: Add garlic powder, onion powder, or a pinch of cayenne for extra depth and a little kick if you like.
  • Dairy-Free Option: Use dairy-free milk and mayo alternatives, and swap buttermilk with a plant-based milk plus lemon juice or vinegar.