ranch dressing

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Homemade Ranch Dressing

By , from the Culinate Kitchen collection
Serves 8 to 10
Prep Time 10 minutes
Yield 1 cup


What is it about ranch dressing that kids — and adults — love? To make a lighter, less sweet version of bottled dressing, I’ve added yogurt to the mix and reduced the sugar to a pinch. Feel free to fool around with the herbs — substituting fresh for dried, dried for fresh, adding more if you like. In my house, if it’s a creamy buttermilk dressing with green flecks, it’s ranch.


cup buttermilk
cup mayonnaise
cup plain low-fat yogurt
½ tsp. dried dill
½ tsp. dried basil
2 Tbsp. fresh Italian parsley, finely chopped
2 Tbsp. green onions (whites and greens) or chives, finely chopped
1 garlic clove, minced or pressed
1 tsp. cider vinegar
½ tsp. Dijon mustard
~ Pinch of sugar
~ Salt and pepper to taste


  1. Place all the ingredients in a medium-small bowl and whisk until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.


Culinate editor’s note: When chilled and thickened, this dressing makes a great dip for crudités.

This content is from the Culinate Kitchen collection.

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