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.
If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.