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Homemade Ranch Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Serves	8 to 10
Prep Time	10 minutes
Yield	1 cup

Introduction

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.

Ingredients

	⅓	cup buttermilk
	⅓	cup mayonnaise
	⅓	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

Steps

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.

Notes

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

This content is from the Culinate Kitchen collection.

Meera S.T. Vargo

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