Reduced Fat Yogurt Ranch Salad Dressing Recipe -
Reduced Fat Yogurt Ranch Salad Dressing Recipe

Reduced Fat Yogurt Ranch Salad Dressing

Recipe by  

"All the familiar taste of ranch dressing, with less fat. I used low fat yogurt in this, because I like the texture better. If you wanted to you could even use fat free yogurt."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Combine buttermilk, garlic powder, dill weed, parsley, chives, onion powder, pepper, and salt in a bowl, making sure to break up any clumps. Gently fold in the yogurt until combined, being careful not to over mix. Refrigerate for 1 hour before serving. Pour off any whey before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2011

Not bad for a quick and easy dressing! I cut this down to 4 servings and omitted the powered buttermilk since I didn't have any. I basically used 1/4 tsp. of everything except the black pepper and used fresh chives instead of dried. I thinned it out the low fat buttermilk and let it set in the fridge for a couple of hours before using.

Most Helpful Critical Review
Jan 28, 2010

This was way too bland for me. I even added bacon bits and it didn't seem to help. I'll have to keep on searching I guess.


7 Ratings

Aug 19, 2009

This was pretty good. After it sat for an hour I thought it needed a little something so I added 1 tbs of lemon juice. My onion powder is new so it may be extra time I'll cut back on the onion or leave it out all together. Thanks for a great low cal recipe!

Feb 03, 2011

I made this as is this morning and let it sit in the fridge for most of the morning to combine flavors. After trying it, I did add a little more of the dried chives and onion powder. This was great for me because I'm out of my usual reduced fat sour cream and all I had was nonfat plain yogurt. This was great to wisk up in a pinch for a lowfat veggie lunch dip.

Aug 16, 2012

Not bad since I used nonfat plain yogurt and mixed it together in no time. I do think it might need some extra spices to make the flavor stronger (even though I let it sit several hours before eating it). The ranch flavor isn't as strong as the dill and yogurt. Because of the thickness, I prefer it for a veggie dip.

Feb 20, 2015

I made this recipe exactly as written. This is too thick for salad dressing. It would be ok as a vegetable dip, but just ok. I won't be making it again.


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  • Calories
  • 28 kcal
  • 1%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 68 mg
  • 3%

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

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