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Low-Fat Ranch Dressing

May 7, 2010

Who doesn’t love Ranch dressing? It’s creamy, herby, cool and delightfully flavorful. It’s one of the few dressing you’re almost guaranteed to find on every salad bar and in every restaurant. But have you ever looked at the nutritional information? Let’s just say it’s not the healthiest thing you could top your salad with. Sure, you could use the reduced fat or lite version, but they never taste the same. I always find they have sort of a weird aftertaste.

Low-Fat Ranch Dressing

So I’ve decided to take my salad’s fate into my own hands. I made my own Ranch dressing. Most recipes call for a mixture of buttermilk and mayonnaise, but I couldn’t stomach the thought of using all that mayo. (At least, not for this. Let’s be honest. I love mayo.) So I cut the mayo way back, added Greek yogurt, and threw in some herbs fresh from my garden. Call my version low-fat, lite, or reduced fat, whatever you call it, it’s just plain better for you. It tastes just as good (or better!) than the original and it takes next to no time to make. What are you waiting for? Give it a try!

Low-Fat Ranch Dressing

Low-Fat Ranch Dressing

Makes about 3/4 cup

There’s no amount listed for the herbs because you can add as much or as little as you like! This dressing tastes bests when given a few hours for the flavors to come together in the fridge, but you can eat it right away if you’d like. It makes a great dip too – just omit about 2 tablespoons of milk or buttermilk for a thicker consistency.

Ingredients

1/2 cup low or non-fat Greek Yogurt (I use 0% Chobani)
1 Tablespoon low-fat sour cream
1 Tablespoon mayo
3-4 Tablespoons low-fat milk or buttermilk
1/4 teaspoon salt
1 teaspoon lemon juice
1 small clove of garlic, minced and mashed into a paste
Fresh dill, parsley and chives, as much as you like, minced

Directions

Combine yogurt, sour cream, mayo, and 2 tablespoons of milk in a small bowl. Stir until combined. Add salt, lemon juice, garlic paste and herbs, stirring to combine. Add remaining milk 1 tablespoon at a time until desired consistency. Store tightly covered in the refrigerator.

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2 Comments
  1. May 10, 2010 1:51 pm

    we make our own too using Greek yogurt. tasty and so much better for you than the bottled stuff! looks delish!

  2. May 11, 2010 7:43 pm

    Bookmarked! I love Ranch dressing but never eat it… but I am DEFINITELY going to make this!

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