Homemade Low Calorie Buttermilk Ranch Dressing is so simple to make and tastes so much better than anything you can get from a plastic bottle at the grocery store.
This creamy, tangy dressing made with nonfat greek yogurt, buttermilk, and fresh herbs can be put together in less than 10 minutes! For the BEST homemade, restaurant quality buttermilk ranch dressing, give this quick and easy recipe a try!
Ranch dressing has to be the most popular salad dressing of all time. This easy recipe is not only a perfect salad dressing, but it makes a delicious dip or sauce for almost any savory food.
Dip your pizza, bread sticks, chicken wings, or raw veggies in it. Pour it over corn on the cob or baked or roasted potatoes. Add it to a lettuce wrap or sandwich. Stir it into pasta or pasta salad. I can’t think of a single savory dish that wouldn’t taste better with a drizzle of ranch dressing.
WHAT MAKES THIS RECIPE LOW CALORIE
Ranch dressing is typically made with sour cream. By using nonfat greek yogurt rather than sour cream, the calories are cut by over two thirds, making this a “skinny” alternative that tastes just as great. You won’t miss the fat from the sour cream one bit! With only 30 calories per tablespoon, you can indulge guilt free!
FRESH OR DRIED HERBS
There are pros and cons to both fresh and dried herbs. Fresh herbs have more flavor and add a freshness to your recipe however, they are perishable and store for only about 5 days in the refrigerator, making them more expensive and less convenient.
Dried herbs lose some of their flavor during the drying process, but they store at room temperature for an extended period of time, making them less expensive and more convenient.
Although dried herbs lose some of their flavor when dried, the flavor is concentrated. When substituting dried herbs for fresh herbs, use only 1/3 the amount of dried herbs.
HOW TO MAKE HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING
To a blender or food processor, add 1 cup nonfat greek yogurt, 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 tbsp apple cider vinegar, 1 tbsp roughly chopped fresh parsley, 1 tbsp roughly chopped fresh dill, 1 tbsp roughly chopped fresh chives, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp ground black pepper.
Blend until all the herbs are chopped and the dressing is combined.
To substitute dried herbs for fresh herbs, use 1 tsp dried parsley, 1 tsp dried dill, and 1 tsp dried chives.
Pro Tip: If substituting dried herbs for fresh, let the dressing sit overnight to allow the dried herbs to reconstitute or reabsorb the moisture that was removed during the drying process.
BUTTERMILK SUBSTITUTES
No buttermilk on hand? No problem! To make a buttermilk substitute, try one of the following:
- To a liquid measuring cup, add 1 1/2 tsp white vinegar, then fill to 1/2 cup with milk
- To a liquid measuring cup, add 1 1/2 tsp lemon juice, then fill to 1/2 cup with milk
- To a liquid measuring cup, add 3/4 tsp cream of tartar, then fill to 1/2 cup with milk
Stir and let sit 5-10 minutes, long enough to let the milk thicken and curdle.
Pro Tip: To make the dressing without a blender or food processor, finely chop the fresh herbs and whisk all ingredients together in a bowl or shake them in a sealed jar until the dressing is combined.
Refrigerate in an air tight container for 2 hours before serving. The dressing will thicken to the perfect pourable consistency as it chills.
HOW LONG WILL HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING KEEP
Store your dressing in an air tight container in the refrigerator for 7-10 days. It is not recommended that the dressing be frozen.
If you like this recipe, you might also like:
Blender Hollandaise Sauce Made 3 Ways
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Homemade Low Calorie Buttermilk Ranch Dressing
Ingredients
- 1 cup non fat greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup butter milk
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley roughly chopped
- 1 tbsp fresh dill roughly chopped
- 1 tbsp fresh chives roughly chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Add all ingredients to a food processor and blend until herbs are chopped and dressing is combined
Notes
- To a liquid measuring cup, add 1 1/2 tsp white vinegar, then fill to 1/2 cup with milk
- To a liquid measuring cup, add 1 1/2 tsp lemon juice, then fill to 1/2 cup with milk
- To a liquid measuring cup, add 3/4 tsp cream of tartar, then fill to 1/2 cup with milk
2 Responses
I’ll never buy store bought again. This was delicious!
Can’t wait to try it