Better-for-You Buttermilk Ranch Dressing

By Ann Fulton

Jump to Recipe

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 (links provided below).  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 Super Bowl 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!

BLT Ranch Pasta Salad

Better-for-You Buttermilk Ranch Dressing
  • 1/3 cup low-fat buttermilk
  • 3 tablespoons 2% plain Greek 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
  1. Whisk all ingredients together.
  2. Dressing will keep for a week or so, covered, in the refrigerator.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen

Chicken Quesadilla Salad

Individual Baked Cheddar-Broccoli Rice Cups

Simple Garden Salad made special!

Grilled Steak Salad

Tex-Mex Chopped Salad

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Pingback: Healthy Ranch Dressing - Cherished Bliss

  2. Pingback: The Fountain Avenue Kitchen – Slow Cooker Cilantro Lime Chicken Tacos