Ranch dressing is creamy, comforting, and delicious, but the classic recipe of buttermilk, mayonnaise, garlic, and herbs is often full of calories, fat, and sodium. We've reimagined this much-loved dressing into a healthy, protein-packed recipe by trading most of the mayo for Greek yogurt. We keep a small amount of the mayo to balance the tanginess of the yogurt and buttermilk. Toss this zippy dressing with salad greens, drizzle it over pizza, or use it as a dip for veggies. With only 60 calories per 1/4 cup serving, you can drizzle, dip, and indulge without worry.
1 6-ounce container 2% Greek yogurt (such as Fage)
2 tablespoons canola mayonnaise
1/2 cup cultured low-fat buttermilk
1/2 tablespoon champagne or white wine vinegar
1/4 teaspoon grated fresh garlic
1 tablespoon chopped fresh dill or chives
1/8 teaspoon Kosher salt
1/8 teaspoon freshly-ground black pepper
Est. added sugars 0.0g
How to Make It
Whisk all ingredients together in a medium-sized bowl until well-combined.
Pour sauce into an airtight container or plastic squeeze bottle. Chill until ready to use.