Creamy Dill Ranch Dressing
Submitted by happyzhangbo
A lighter ranch dressing made creamy with nonfat cottage cheese, low-fat mayo, and buttermilk powder, brightened with fresh dill and shallot. Thick, tangy, and only 19 calories per serving.
YIELD
16 servingsPREP
6 minCOOK
0 minREADY
9 minRanch dressing that’s actually good for you and still tastes like ranch? This one pulls it off.
The trick is nonfat cottage cheese blended until completely smooth in the food processor. It creates a thick, creamy base that mimics the richness of full-fat ranch without the guilt. A little low-fat mayo adds familiar tang, while buttermilk powder and white wine vinegar bring that classic ranchy zing.
Fresh dill and shallot push it past basic ranch territory into something a little more refined. Drizzle it on salads, use it as a veggie dip, or pour it over roasted potatoes.
Kitchen Tips
- Process the cottage cheese for a full 2 to 4 minutes until there are zero lumps. This step makes or breaks the texture.
- Powdered buttermilk is the secret weapon. It gives you concentrated buttermilk flavor without thinning out the dressing.
- Let it chill for at least an hour before serving. The flavors develop and the dressing thickens up even more in the fridge.
Ingredients
Directions
With the food processor running, add shallot through the feed tube and process until finely chopped.
Add cottage cheese, mayonnaise, buttermilk powder and vinegar.
Process until smooth, scraping down the sides as necessary, 2 to 4 minutes.
Pour in milk while the processor is running.
Scrape down the sides, add dill, salt and pepper to taste and process until combined.
Keep it refrigerated before serving.
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