Homemade salad dressings are so good—and one of my favorites is Ranch! I usually use low-fat dressings on my salads, so I thought I’d try making a low-fat Ranch dressing. You can use fresh or dried herbs in this recipe—whatever you prefer or have on hand!
This dressing is thick and creamy compared to most dressings—it’s hard to tell it’s made with low-fat ingredients! And because it’s on the thicker side, it makes a great dip for fresh veggies, too. The only downside is, it’s best the day it’s made—you can store it in the fridge for several days, but the consistency gets thinner and runny.
I love the way it tastes, but it’s also an easy recipe to adjust if you want to add a little more or less of any of the herbs and spices. Enjoy this homemade dressing on your favorite salad or as a dip with your favorite raw veggies!
Low-Fat Buttermilk Ranch Dressing and Dip
LOW-FAT BUTTERMILK RANCH DRESSING AND DIP by NancyC
Makes 1 3/4 cups
3/4 cup low-fat buttermilk
1/2 cup light mayonnaise
1/2 cup low-fat sour cream or plain Greek yogurt
1/2 to 1 teaspoon onion powder
1/2 to 1 teaspoon garlic powder
2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried
2 teaspoons chopped fresh chives or 1/2 teaspoon dried
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In medium size bowl, whisk together the buttermilk, mayonnaise, and sour cream or yogurt. Stir in onion and garlic powders, dill, chives, parsley, salt, and pepper.
Cover and refrigerate for at least 30 minutes before serving. This tastes best the day it’s made. You can store any unused dressing in the refrigerator for several days, but the consistency will get thinner and more runny, so it’s best not stored too long.
Recipe from NancyC | nancy-c.com
I think this homemade salad dressing tastes so much better than bottled dressing. It’s worth making your own if you have a little extra time. Do you make your own homemade dressings?
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