Creamy Ranch Dressing
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One cup
- ½cup low-fat cottage cheese
- ⅓cup low-fat buttermilk
- 1tablespoon fresh lemon juice
- 1tablespoon grated Parmesan cheese
- 1shallot, peeled and coarsely chopped
- 1garlic clove, peeled and coarsely chopped
- 2tablespoons minced basil leaves
- ½teaspoon minced oregano leaves
- ⅛teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
107 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 10 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine all ingredients in a blender or food processor. Puree until smooth. Store in a covered container in the refrigerator 1 day.
Private Notes
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Cooking Notes
Bob T.
I'm amazed that a recipe from 28 years ago has only 2 comments, both within last 3 years.They are also diametrically opposed;1 found it too bland, 1 found it too garlicky. I need to use up some buttermilk, so I will make a ranch dressing tonight. I shall review the Times' recipes and then Frankenstein a version out of what I have in my fridge and larder at present, in time of Covid. And then I'll taste it. If it's bland, I'll add oomph. And I shall waste neither dressing nor greens. Stay safe.
Judie
I made 1/4 recipe to use cottage cheese and shallot on hand. I used dried herbs and all the lemon juice. I used more cottage cheese since I did not have buttermilk and added a 1/2 T. red wine vinegar to add the buttermilk tang. I did not have access to a blender and used a back-up very basic food processor that did not puree well. So I added a little extra liquid to get a smoother consistency. I don't think this tastes like ranch dressing but it is quite good and uses bits of cottage cheese.
Bob T.
I'm amazed that a recipe from 28 years ago has only 2 comments, both within last 3 years.They are also diametrically opposed;1 found it too bland, 1 found it too garlicky. I need to use up some buttermilk, so I will make a ranch dressing tonight. I shall review the Times' recipes and then Frankenstein a version out of what I have in my fridge and larder at present, in time of Covid. And then I'll taste it. If it's bland, I'll add oomph. And I shall waste neither dressing nor greens. Stay safe.
Kevin
We didn’t like this at all. Bland, bland, bland. We think we’ll throw it out as we’re not inclined to waste any more lettuce.
Jonathan
1 large garlic clove was too strong
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