Ranch Dressing is a go-to around here!
It is perfect served with anything from salad to carrot sticks or even for dipping pizza crusts. The tanginess and creamy flavors of ranch pair perfectly with just about anything you can think of. We can’t get enough of it!
Light Buttermilk Ranch Dressing & Dip… This is a delicious and fresh tasting dressing. I literally could eat this like yogurt it is so good! I often have to stop my 9-year-old from eating it with a spoon!
We go through a lot of this stuff in our house! My kids like to use it for dipping everything from veggies to pizza crust. Traditional store bought ranch dressing has MSG and a lot of other ingredients that I can neither spell nor pronounce! Making it homemade is definitely a healthier alternative than purchasing it at the store.
This version of Buttermilk Ranch Dressing is filled with fresh herbs and real buttermilk making for an amazing dressing! The best part is that it is relatively light when you use reduced fat products, so you can enjoy it guilt-free!
If you can, fresh herbs taste best but if you don’t have them, you can use dried in a pinch (cut the quantity in half). I think I’ve made this recipe about 100 times… it’s kind of a staple around here!
This recipe goes perfectly with a ton of dishes! My favorite way to serve it is as a side dish for chicken wings. It’s the perfect dip! It also goes great on salads, pizza, with veggies, the options are endless!
I’ve also taken this basic recipe and created an easy dry Ranch Dressing Mix version! The dry version is perfect for recipes calling for a packet of Ranch Dressing Mix.
Light Buttermilk Ranch Dressing & Dip
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- 1 cup of buttermilk
- 2/3 cup mayonnaise (I use low fat)
- 2/3 cup sour cream (I use low fat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh dill
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon each salt & pepper
Mix all ingredients and let sit at least 30 minutes before serving.
Reduce buttermilk to 3/4c to make ranch dip. Keeps 1 week in the fridge.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This recipe originally appeared on SpendWithPennies.com in Dec 2012. Photos updated August 2015.
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