I have always love, love, loved buttermilk ranch dressing, on salads and with veggies, love it! But ever since I was a kid, I have been super picky about my ranch. I loved the kind you’d get in restaurants or the little powdered packets you’d mix with buttermilk and a whole lot of mayonnaise. But those bottled ranch dressings could never fit the bill. I’d give one or another a chance and it would always disappoint. I’d always pined for the real stuff that I remembered from when I was a kid.
Now that I’m older and more health-conscious, that powdered dressing mix is not going to fly anymore and the amount of mayo that goes into the standard stuff is not something I’m too jazzed about either. So I set out to whip up something on my own. Something that had all the creaminess and flavor that I loved, but with a healthier spin and with all natural ingredients so I could feel good about eating it.
Now, while there is only a bit of mayo in this recipe, I do not suggest using low fat or light mayonnaise as it tends to have a gelatinous texture that I don’t care for. Aside from the unappetizing consistency, most light mayonnaise contains modified food starch to thicken it, which is difficult for the body to digest and which often contains maltodextrin, a ingredient name used to hide the identity of MSG. Bad news all around! So, look carefully at the ingredients in your mayo and steer clear of that.
One last point I want to touch on is that this dressing was like the key to the veggie garden for me! I used to have to force myself to eat salads and I knew I wasn’t getting as many veggies in my diet as I should be. But now I mix up a batch of this dressing once a week and I’m having salads every day! Prep your salads ahead of time. I get the mixed greens from the store then prep red bell peppers and sliced cucumbers and toss in a few cherry tomatoes. Done! A salad for every meal. Easy! It’s great for dipping too. Bell pepper strips and cucumber coins in a baggie with a little container of ranch. Snack your heart out!
- 2 cups buttermilk
- ½ cup mayonnaise
- 1 cup plain Greek yogurt
- 1 teaspoon lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon dry mustard powder
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh dill
- Whisk buttermilk, mayonnaise and yogurt until smooth.
- Add the rest of the ingredients and mix to combine.
- Store in an air-tight container in the refrigerator for up to one week.
- Enjoy on salads or as a light dip.