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A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
There is nothing better than homemade dressing, store bought dressing just doesn’t do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it.
I slightly modified this recipe from my friend Susan’s blog Farmgirl Fare. I love her blog, she is a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys! I often tell her how lucky she is to have her own farm fresh eggs and fresh produce, and she often tells me how lucky I am to live near a Trader Joe’s. You can easily halve this recipe and leftovers can be stored in the fridge for about 4-5 day. Enjoy!!
Low-fat Buttermilk Ranch Dressing
A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
Yield: 13 servings
Serving Size: 1 /4 cup
Ingredients
- 3/4 cup fat free sour cream
- 3/4 cup fat free Greek yogurt
- 1/3 cup Hellman's light mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- freshly ground pepper
- 1-2 tbsp white balsamic vinegar
- 2 cups 1% low fat buttermilk
Instructions
- In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
- Stir in the white balsamic vinegar; then buttermilk.
- Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.
Last Step:
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Nutrition
Serving: 1 /4 cup, Calories: 52.5 kcal, Carbohydrates: 5.5 g, Protein: 3.5 g, Fat: 2 g, Sodium: 289 mg, Sugar: 4 g
