Confession #1: I love ranch dressing.
Confession #2: I am loyal to Hidden Valley’s (light) ranch dressing because it’s that good.
However, there’s very little about ranch dressing — even the low-fat stuff — that’s good for you.
I am a bit perplexed with myself as to why it has taken years of serious kitchen magic to finally come around to making homemade light ranch dressing. The ingredients are ones that I generally have on hand and the preparation is very, very simple. Greek yogurt, buttermilk, and mayonnaise comprise the bulk of what makes ranch dressing.
I didn’t do a cost break-down on this recipe, but I can say with 99.9% certainly that it’s cheaper than the beloved Hidden Valley ranch I (used to) stock.
I love ranch dressing on salads, and as a dipping sauce for veggies. I love that this is a recipe that most any child will love and adore…and not notice that it’s a healthier version. I mean, what kid doesn’t love ranch dressing?!
I also know that when Buffalo Chicken Dip becomes a staple around college football time, this ranch dressing will help to lighten up that recipe a bit! Mr. Prevention can indulge with a bit less guilt and side-eye from yours truly.
I’m just glad that this dietitian can now enjoy a great light ranch dressing that is homemade and lower in calories, fat, and sodium! This is a recipe to be found at all times stocked in my fridge!
Light Ranch Dressing adapted from The Gourmet Cookbook, via Confections of a Foodie Bride and Pink Parsley
1/2 cup low-fat mayonnaise
1 cup fat-free Greek yogurt
2 tsp olive oil
1 cup low-fat buttermilk
3 Tbsp fresh chives, finely chopped
1/4 cup fresh parsley, chopped
1 large clove garlic, minced
juice of 1/2 lemon
1/2 tsp salt
1/2 tsp freshly ground black pepper
Directions:
In a blender or food processor, combine all the ingredients and puree until smooth. Taste and season with additional salt and pepper, if desired. Store in an air-tight container or jar in the fridge.
Yield: 20 servings (2 tablespoons each)
Nutrition Information (per serving): 30 calories; 2 g. fat; 3 mg. cholesterol; 126 mg. sodium; 1.7 g. carbohydrate; 0 g. fiber; 1.6 g. protein
Result: Delicious! If you want a thicker ranch, add less buttermilk. For a thinner consistency, add more buttermilk. I prefer a fairly thin consistency, so I upped the buttermilk to 1 cup. Mr. Prevention loved this homemade version and it was so easy to throw together. Not only did I love the taste, but the nutrition stats get my stamp of approval, for sure! Enjoy!
Short week next week as we will be traveling to Seattle!
Weekly Menu: June 3rd – June 6th
- Sunday: Spicy Kale-Stuffed Shells
- Monday: Baked Macaroni with Tomato Sauce and Goat Cheese
- Tuesday: Chicken and Basil Stuffed Twice Baked Potatoes
- Wednesday: Summer Vegetable Soup
Today I am going to a cooking demo & signing by Paul Qui with my old co-worker and Gina! Excited!!
Be well,
Looks great, Nicole! I am a huge fan of HVR light dressing also. I haven’t found another light dressing to even compare so it has been a staple around here. Looking forward to trying out this version though! Which brand of low-fat mayo did you use?
Hellmann’s
Nicole,
First let me just say I love love love this website. It may be the best blog I have ever seen. Amazing!
With that said, I do not normally keep buttermilk on hand in the house. Would it be okay to make buttermilk by using milk and vinegar? Maybe I trick your blog followers do not know about?
Thank you,
Brandi: Thank you! I really appreciate it! I think the milk + vinegar would work fine, but you may want to use a 1% or 2% milk to be sure it’s creamy. I use this trick a lot
Great dressing! And gorgeous photos as always!
Enjoy the cooking demo & have fun with Gina!
I’ve never made ranch dressing at home before either, although I’ve made lots of other types. You’ve inspired me – this looks great!
I’m a fan of ranch too, but no brand loyalty which makes this even more appealing.
I love ranch too!!
I love that I can have a lighter version of what I love!!!!
I seriously can’t wait to try this out. We usually do evoo + balsamic as our go-to dressing but sometimes I CRAVE something and we never have it on hand b/c I refuse to buy it. Dilemma = solved
Oooh, I’ll be trying this. I love ranch too, but we don’t have it in the house often, and usually I make it from scratch with dried herbs, but the fresh herbs looks so much better and I’m sure they taste so much better too!
Nicole! Light Ranch?!? Am I still going to absorb all of my fat soluble vitamins with only 2 grams of fat from this wonderful dressing when I have such a colorful salad???
Throw on a few walnuts for insurance