Vanessa's Recipes

Posts tagged ‘Yogurt’

Ranch Dressing From Scratch Recipe

“Once you make this simple dressing you will never buy another bottle of the stuff. This is far superior even to the name brand. From I always use buttermilk but yogurt is ok too.”
That description sounds like pretty high praise.  But, I’ve heard high praise before and come away disappointed, so I wasn’t expecting much.  Boy was I wrong!  This is the best Ranch dressing I think I’ve ever had in my life!  I followed the recipe twice – the 1st time I used buttermilk but honestly, I didn’t care for it that much.  It was runny and I just didn’t care for the buttermilk flavor like the original poster did.  The 2nd time, I used yogurt.  Just plain, Greek yogurt, I believe Fage is the brand name, and wow!  Now, I like it thick but you could thin it out a bit with either some of that buttermilk, or cream, or even plain milk.  Just a little though.  It’s great on salads, and as a dipping sauce for veggies too. 

Here’s a nutritional breakdown as made with yogurt: (Awesome for a low-carb lifestyle!)

  • Per tbsp or ½ oz =
  • Carbs – .5
  • Fat – 11
  • Protein – 1

Servings: 6

Units: US | Metric


  1. Get out a medium sized bowl.
  2. Measure the mayonnaise into it.
  3. Gradually whisk in the buttermilk or yogurt.
  4. If you use powdered buttermilk, whisk in the powder first, and then slowly add a cup of water.
  5. Then add the seasonings. Whisk again.
  6. Or you can make it in the blender by putting everything into the blender and whirling until smooth.
  7. The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2-cups.
  8. Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way. This is my favorite way of making it. It tastes good with powdered buttermilk too, but the consistency is thinner than with yogurt.
  9. Note: If desired, you may add a tablespoon of Parmesan Cheese and/or a tablespoon of lemon juice to the dressing in addition to the seasonings above.

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