Low Fat Buttermilk Ranch Dressing Recipe - Allrecipes.com
Low Fat Buttermilk Ranch Dressing Recipe
  • READY IN 50 mins

Low Fat Buttermilk Ranch Dressing

Recipe by  

"This dressing is the closest thing I could come to perfection. Enjoy it on salads and baked potatoes or use it as a dip for vegetables."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins

    50 mins


  1. Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2008

I wasn't a salad eater til I tried this recipe. I LOVE this. I was trying to imitate a local restaurant's recipe and this is VERY close! I now crave salad with this dressing-AND I do weight watchers and as I calculated a 2 Tablespoon serving is 1 pt. I used Dried herbs instead of the fresh and it was still wonderful!

Most Helpful Critical Review
Aug 02, 2008

Not the best ranch dressing I have made. Just OK. Too thick; I should of thinned it out like some others mentioned. If you are looking for restaurant style ranch, this is not it.

Oct 08, 2008

This is really good. I added just a little basil. Way better than my regular recipe. And, it makes a lot, too! Use fresh spices. You'll be amazed at the difference.

May 24, 2010

Awesome ranch dressing! I used it to dip buffalo wings into so I cut the recipe in half and since I needed it to be a bit thicker I used 2/3 cup of buttermilk. I also used minced garlic instead of garlic powder. This was perfect and I'll definitely use this again.

Jan 26, 2010

This is an just an excellent dressing. Change it up if you like to suit your tastes, but in my view it's simply perfect just as written. I did use low-fat buttermilk and mayonnaise, but full fat sour cream. Used fresh parsley and fresh chives, but dried dill. I used this for a basic, tossed salad. Hubs and I thoroughly enjoyed this dressing and it takes a lot to please me, since I grew up strictly adhering to and preferring a simple vinegar and oil dressing!

Feb 02, 2009

Great! I wanted to use this as a dip for buffalo chicken wings. To make it a little thicker I reduced buttermilk to 1 cup and kept the other measurements the same. I used 1 tsp. dry dill and it worked great. Increased chives and parsley to 1 tbsp. each. Added a squeeze of fresh lemon juice. Perfect! You cannot tell this is a reduced fat dressing.

Nov 29, 2008

I had some leftover buttermilk, so searched allrecipes for "something" to make with it. My kids and I are salad lovers, so found this and thought, why not? I did add one additional ingredient; about 1/4 tsp. of granulated chicken bouillon. WOW! It added that one little something the dressing was lacking!! So glad I made this because I don't think I will ever buy salad dressing again!Thanks for another hit allrecipes :o)

Jul 26, 2008

Good and tangy taste, but very thin. I thought there was too much buttermilk in this recipe and the buttermilk taste overpowered this dressing. I had to add 1/2 teaspoon of white sugar. This dressing would do nicely on a salad, but would not use it to dip veggies in. I let this sit in fridge overnight before using to enhance flavors. Next time I will use less buttermilk.


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  • Calories
  • 40 kcal
  • 2%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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