Better-for-You Buttermilk Ranch Dressing — with extra recipe links!
Update: As I made a fresh batch of this tasty dressing for the big game tonight, I thought it worth linking in a few more ways I like to use this beyond the typical dressing or dip. Also, my friend, Carrie, kindly figured out the nutritional information which I have included below. Whether you are a Ravens or a 49ers fan — or just like to watch the commercials — I wish you a festive evening and a great week ahead!
Who likes veggies dipped in ranch? We do! And this easy recipe for ranch dressing is much healthier and every bit as tasty as store-bought versions, dare I say more so? The load of veggies I brought home from market yesterday inspired me to make a fresh batch.
While I often think of a veggie tray as a healthy, kid-friendly hors d’oeuvre, it is also a terrific option to a salad for a casual dinner. Think sloppy Joes served alongside this rainbow of veggies. It’s a speedy and satisfying dinner that is rather healthy, too. If you make the ranch dressing ahead of time, quite a few simple salads and sides are within your quick grasp. What’s more, you can make a double batch and keep in in your fridge for a week, maybe two.
I have figured out some fun ways to incorporate this dressing into various recipes over the years; it adds great flavor and moisture with little in the way of extra fat and calories. One favorite use is in a copy-cat version of my favorite restaurant salad: Chicken Quesadilla Salad. Individual Baked Cheddar-Broccoli Rice Cups, Tex-Mex Chopped Salad and Grilled Steak Salad are other novel ways to incorporate the dressing. Oh, BLT Ranch Pasta Salad is a big-time favorite here, too!
When I buy buttermilk for the ranch dressing, the leftover is also a great reason for me to make either my favorite Slow-Baked Banana Bread or White Chocolate-Cranberry Scone recipe. Hmmm. Which should it be??
Note: Carrie from the very delicious Carrie’s Experimental Kitchen made my recipe and calculated the following nutritional information based on a yield of one cup and a total of eight servings per cup:
Calories 62, Carbs 1.2g, Fat 5.9g, Protein 1.1g, Fiber 0g
Carrie has a new cookbook out so if you are looking for family-approved, Mediterranean-inspired meals based on foods you probably have on hand, pop over her way! I love my copy!
- 1/3 cup low-fat buttermilk
- 3 tablespoons Chobani 2% plain yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons canola or olive oil
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 3 tablespoons minced chives
- Whisk all ingredients together.
- Dressing will keep for a week or so, covered, in the refrigerator.
Notes
If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.
BLT Ranch Pasta Salad
Chicken Quesadilla Salad
Individual Baked Cheddar-Broccoli Rice Cups
Simple Garden Salad made special!
Grilled Steak Salad
Tex-Mex Chopped Salad
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
Mmmm…everything is better with ranch!
Thank you for this delish lightened up version!
This recipe is perfect and will let you know how much I love it, thank you my lovely Ann xoxo
Very nice. And this can be even healthier if you make and use homemade mayo. It can be a hassle but once you get it down its really easy. Plus its so worth the health benefits.
Great suggestion, Joshua. I bet it will motivate at least a few people to give it a try…maybe even me!