My son loves Ranch dressing. He will literally put it on everything! We used to go through Costco sized bottles in a week at times.
Well in my quest to try and lighten up recipes, I became very determined to come with up a ranch dressing that was healthier but didn't lose any flavor. I mean we all have a certain way we expect ranch dressing to taste right?
I have been trying for a couple years, but have come up with things that work ok and tasted good but just not "the" ranch dressing. I was beginning to get a little discouraged until I started working with Greek yogurt a lot. I sub it for sour cream most of the time now. I love the fact that I am not only reducing fat and calories but adding protein to whatever I put it in. I decided that was one of my missing ingredients in this recipe. Between that and adding more fresh herbs I nailed it this time! I will never go back to any other dressing!
I decided to give the step by step photos a try. So let's see how it goes OK?
The cast of characters
Add your low fat mayo
Then that tangy Greek yogurt
Now all of those fab herbs. Kevin says it looks like I mowed the yard *eyeroll*
Some minced garlic
It can't be buttermilk ranch without the buttermilk right? Low fat of course.
OK in our house we have to add the Sriracha. A little bit just gives it a tang so don't be afraid, give it a shot!!
And of course some good ol' kosher salt and cracked black pepper.
You can throw it in a food processor, blender, or one of these handy dandy attachments that come with an immersion blender. Have I mentioned how much I love this gadget?!
Then you end up with a fabulous dressing for salads and veggies. I leave mine rather thick, like a dip. Then it can be mixed with some more buttermilk or even milk to thin it out for salads.
**I have updated the recipe and changed it from 2 cloves of garlic to 1 due to people feeling that it was too bitter at times. I love garlic, and if you do as well, feel free to chuck 2 of those bad boys in there!
Homemade Ranch Dressing the Healthy Way
- 1 cup low fat mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 1 clove3 garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white vinegar
- Dash hot sauce (Recommended Sriracha)
- 1 lemon, juiced
- 1/2 cup low fat buttermilk
In a food processor or blender combine all of the ingredients and pulse just until blended (you want the herbs to still be visible). Adjust seasoning as needed. Pour into an airtight container and chill for 1 to 2 hours before using.
Thin with more buttermilk if needed.