• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Condiments & Sauces

Creamy Chimichurri Ranch

Cheryl Malik
Cheryl Malik Posted: 02/14/23
Leave a Comment
Jump to Recipe
K Keto LC Low Carb

This post may contain affiliate links. Please read our disclosure policy.

A deliciously creamy ranch dressing, spiked with all the chimichurri flavor! I combined two of my favorite things for one of the best dressings I’ve ever tasted – herby, bright, and loaded with flavor, this chimichurri ranch dressing is delicious on salads, wings, or as dipping sauce for just about anything.

A mason jar of ranch dressing peppered with green specks from fresh herbs sits on a wooden cutting board, in front of a bright green salad and orange chicken wings.

🫙 What Makes This Recipe So Good

  • If you’re like me, then combining chimichurri with ranch dressing is one of those OH-MY-GOD-WHY-IS-THIS-NOT-IN-EVERY-RESTAURANT-EVER kind of pairings. It takes two of your favorite sauces, and it brings them together in a never-saw-this-coming-but-it-makes-total-sense sort of mash-up where each component is delicious all on its own but together they become this Captain Planet of deliciousness that can right all wrongs. Ok, maybe not like… ALL wrongs. Maybe more like one or two wrongs, like overdone wings or bland salads. Either way, it’s a really amazing blend of bright, herby, tangy flavors that you will absolutely LOVE.
  • Chimichurri ranch stores really well, so you can make up a batch at the beginning of the week and use it in meal preps or for various lunches or dinners throughout. Just refrigerate it in an airtight jar and it’ll keep for 7 days, give or take.
  • What can you use chimichurri ranch for, besides wings and salads? Oh, so many things. It’s super versatile, so it goes well with basically anything you would use traditional ranch for! French fries? Check. Baked potatoes? Check. Alongside fresh baby carrots and celery sticks? Of course. Zucchini chips, asparagus, grilled corn, yuca or rutabaga fries, chicken nuggets, cheese & sausage plates, roasted cauliflower… the possibilities are endless.

All Things Chimichurri

Best Chimichurri Recipe (From Texas de Brazil)

Sous Vide Tri Tip with Easy Chimichurri Sauce

Quick Chimichurri Shrimp Skewers (Whole30, Paleo, Keto)

Chimichurri Flank Steak

👩🏼‍🍳 Chef’s Tips

  • To thicken up your chimichurri ranch so it’s more of a chips-and-dip consistency than a dressing, just swap out the mayonnaise for sour cream. Full-fat is ideal, but any type of sour cream will work. I do this if I’m planning to serve it with tortilla chips or potato chips – the sour cream makes it more scoopable.
  • It’s totally optional, but if you’ve got the time, make your chimichurri ranch in advance and chill it until you’re ready to use it. That gives all the flavors time to really deepen and develop, making everything that much more vivid.
  • You’re completely in control of the consistency of the chimichurri ranch. If it’s too thick for your liking, stir in a little more buttermilk until you’ve got it as thin as you want it. Be careful not to add too much, though. You can’t take it back out, so you’d have to keep adding more of the other ingredients to balance things again.
  • The dressing will set up a little more in the fridge, so don’t be alarmed if you take it out and it’s thickened. If you want a thin, pourable consistency later in the week, just let it set out for 10-15 minutes so it can come to room temperature. You should see it thin back out as it warms. Whisking the mixture fairly well should also help it thin out again. If neither of those tactics help, whisk in a touch more buttermilk to get it where you want it.
Top-down view of a bowl of chimichurri ranch dressing on a plate with bright orange buffalo chicken wings.

Sauces, & Condiments We Put on Everything

  • Instant Pot Spaghetti Sauce
  • 3-Ingredient Keto Caramel Sauce
  • Creamy Cajun Sauce
  • Best Ever Balsamic Vinaigrette
  • Creamy Dill Sauce for Salmon

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A mason jar of ranch dressing peppered with green specks from fresh herbs sits on a wooden cutting board, in front of a bright green salad and orange chicken wings.

Creamy Chimichurri Ranch

Prep:15 minutes
Cook:0 minutes
Total:15 minutes
Creamy ranch dressing combined with all the bold, bright, herby flavors of chimichurri? Say no more. Use it as a dressing or dipping sauce, or thicken it up and make a dip for chips or fresh veggies.
Print Save Saved! Click Here to Remove Ads
8 servings

Ingredients

  • 2 teaspoons roughly chopped fresh garlic
  • ½ cup fresh parsley leaves
  • ¼ cup fresh cilantro leaves
  • ¾ cup mayonnaise see Notes
  • ½ cup buttermilk well-shaken, plus more to thin if desired
  • 1-3 tablespoons fresh lemon juice to taste
  • ½ teaspoon dried dill
  • ¼ teaspoon freshly cracked black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon salt plus more to taste

Equipment

  • Food processor
  • Mixing bowl
  • Whisk
  • jar with airtight lid

Instructions 

  • Add chopped garlic, parsley, and cilantro to food processor. Pulse until ingredients are finely chopped and mixture is very, very smooth.
  • Transfer herb mixture to mixing bowl. Add mayonnaise, buttermilk, 1 tablespoon lemon juice, dried dill, pepper, oregano, crushed red pepper, and salt to mixing bowl. Whisk ingredients together vigorously until all ingredients are incorporated and mixture is completely smooth.
  • Taste mixture and add lemon juice and salt as desired. If ranch is too thick, add buttermilk in 1 teaspoon increments, whisking well between each addition, until desired consistency is achieved.
  • When satisfied with taste and consistency, transfer chimichurri ranch to jar with airtight lid. Serve immediately, or refrigerate until ready to serve.

Notes

  • For Chimichurri Ranch Dip: Replace the mayo with sour cream. This will give the dressing a much thicker consistency that’s better as a dip with chips, fresh veggies, etc.
  • Leftovers: Refrigerate chimichurri ranch in an airtight jar up to 7 days.
  • Make it Vegan/Dairy Free: Use a vegan mayonnaise and a vegan buttermilk. To make your own vegan buttermilk, combine 1 cup unsweetened dairy-free milk (almond preferred) with 1 tablespoon lemon juice or apple cider vinegar. Whisk well, then let mixture sit 5-10 minutes or until slightly thickened.
  • Make it Whole30/Paleo: Use a compliant mayo (store-bought or make your own) and a compatible buttermilk. See “Make it Vegan/Dairy Free” note above for homemade dairy-free buttermilk recipe.

Nutrition Information

Serving: 1serving, Calories: 157kcal, Carbohydrates: 2g, Protein: 1g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 10mg, Sodium: 301mg, Potassium: 67mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 475IU, Vitamin C: 6mg, Calcium: 36mg, Iron: 1mg, Net Carbs: 2g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Avocado ranch dressing in a jar on a wooden board
    Creamy Avocado Ranch Dressing
  • Ranch dressing mix in a glass jar next to a jar of ranch dressing
    Ranch Dressing Mix
  • Creamy Tomato Chicken Soup

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
12 shares