New recipes

Low-fat ranch dressing recipe

Low-fat ranch dressing recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Salad dressing

People will never believe that this dressing is low fat, unless you tell them. It's creamy and full of flavour. Serve as a salad dressing, a dip or a sandwich spread.

24 people made this

IngredientsServes: 20

  • 490g low fat natural yoghurt
  • 1 tablespoon mayonnaise
  • 4 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt or to taste
  • 4 tablespoons grated Parmesan cheese or to taste
  • 2 tablespoons milk

MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min

  1. Stir the yoghurt, mayonnaise, spring onions, parsley, pepper, salt and Parmesan cheese together. Stir in milk to make it as thin as you like it or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.

Recently viewed

Reviews & ratingsAverage global rating:(26)

Reviews in English (22)

I made this but left out the parsley as I didn't have any. I served it with spicy meatballs and a tomato salad everyone loved it.-05 Oct 2014


Yummy - but it needs a little garlic and dill. Used FF yogurt, 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok, but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!-29 Aug 2010

by Rosenyx

Followed recpe closely. Added more seasoning and parmesan cheese as suggested by other reviewers.First day it tasted like the yougurt with seasoning and green onion. I did not lose faith! Second day OMG it ws the best!!!-19 Aug 2012

More collections

The BEST Skinny Ranch Dressing (3 ingredients)

I’m so excited to share this 3 ingredient dressing! Your search is over…This is the most amazing, easy to make, gluten-free, skinny ranch dressing. It tastes just as good as any high-fat dressing but with a fraction of the fat and calories. In the past, I’ve shared my skinny ranch dressing recipe but it called for many dry ingredients. In addition, you needed xanthan gum to thicken it. I got back in the kitchen and created a new, easier, and much skinnier recipe. Each 2 tablespoons serving has just 30 calories, 1.8 grams of fat and 1 Blue WW Freestyle SmartPoints, and 1 Green . So delicious as a dressing, dip, topping for potatoes, and more. The possibilities are endless. I always have some on hand in my refrigerator. It’s a must-try.

Prep Time: 5 minutes
Chill Time: 30 minutes


½ cup Best Foods (Hellmans) light mayonnaise, see shopping tips

1 oz package Hidden Valley Ranch Original Ranch salad dressing & seasoning mix (do not use buttermilk mix)


1. In a medium bowl, add all ingredients. Using a whisk, mix together until completely blended.

2. Refrigerate at least 30 minutes to thicken, before using. To thicken quicker, place in freezer and set timer for 15 minutes. Store dressing in the refrigerator for at least 2-3 weeks. The shelf life depends on the expiration date of your buttermilk.

Makes 2¼ cups total, each serving 2 tablespoons.

Food Facts

The original ranch dressing was created in the 1950s by Steve and Gayle Henson at their dude ranch near Santa Barbara, California. It was called the Hidden Valley Guest Ranch. Today ranch dressing dominates the dressing aisle of the supermarket. And it’s gluten-free!

Buttermilk, in the old days, was the liquid left over after butter was churned. Today it’s nonfat or reduced-fat milk that has been treated with special bacteria which causes the milk to thicken and gain a tangy flavor.

Healthy Benefits

This dressing contains a lot of buttermilk, which, despite its name, contains very little fat. It is loaded with bone-building calcium and has a great deal of vitamin-B, which facilitates nerve function and promotes healthy skin and good vision. Buttermilk, even if the container doesn’t say it is low fat.

Shopping Tips

Best Foods Light Mayonnaise (Hellmans) is the only brand I recommend. I’ve tried several different brands and Best Foods Mayonnaise is the best tasting for this recipe! Best Foods Canola Mayonnaise also taste great for this recipe.

*Be sure to use a package of Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix. It’s a 1 oz pkg. Do not use the Buttermilk package. It’s much smaller than 1 oz. The dressing won’t end up be thick enough or flavorful enough!

I love using these reusable deli containers to store this dressing.

WW Freestyle SmartPoints 1- Blue
WW SmartPoints
1- Green



I’ve made two versions for you. It’s up to you how low you want to go! I prefer the first because I think it would last longer when stored, even though when I make it I tend to make it more as a “one and done” recipe.The low sodium version is made by omitting any salt and making a homemade buttermilk substitute. The second version lowers sodium even more in addition to the above by making your own Low-Sodium Mayonnaise recipe here.

So don’t let your sodium intake on commercial dressings get ahead of you or get you down, make a batch of this Low-Sodium Ranch Dressing and enjoy it with all your favorite salads, veggies, chicken and more!

Tangy low sodium ranch dressing

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low-Sodium Ranch Dressing. And please leave a comment or rating and share any tips you might have.

Sponsored Content

Xperience the evolution of fitness. BFX offers three boutique fitness studios under one roof. Create an account before June 30th for a free class or private training session. Learn More

In its original form, this recipe doesn’t scream “ready for the beach.” But with a simple swap of turkey bacon for regular bacon, this dressing isn’t so bad. The recipe also makes a lot of dressing (1-1/2 cups) so feel free to cut everything in half.

This lower fat version of bleu cheese dressing will be best on grilled or baked buffalo chicken (if you’re eating low fat dressing, then skip the fried wings).

The recipe calls for plain yogurt, but if you like your dressing extra thick and creamy, opt for nonfat plain Greek yogurt. If you can’t find anchovy paste in the tube, then finely dice one or two whole anchovies.

Lovers of parmesan peppercorn dressing can try this lower fat version for a (mostly) guilt-free indulgence.

Citrus on a salad really makes flavors pop. Grapefruit pairs perfectly with arugula and thinly sliced fennel for a lovely appetizer salad.

Fat-Free Onion Ranch Dressing

As I mentioned in my last post, I’ve been having fun playing with “cream” made from roasted onions. I promised you recipes, and since a truly fat-free but delicious ranch dressing can be so hard to find, I thought I’d start with my new onion-based version of that classic (but usually decadent) dressing and dip. It doesn’t have the over-the-top richness of dairy ranch, but I think you’ll find that it’s tangy and flavorful and just creamy enough.

I love this fat-free ranch dressing on salads, of course, but it also makes a great dipping sauce. My current favorite vegetable to dip is simple roasted asparagus, which is finally in season and doesn’t require a second mortgage to buy.


Every Recipe, Every Rating, Every Video from Every Magazine & Every Episode!

  • 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
  • NEW!

Dear Home Cook,

If we were new to our websites, we might think, “It’s easy to get free recipes on the Internet. What makes your recipes different?” Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. Our all access membership is the only place you can find every foolproof recipe, TV episode, and objective ratings and test results for cookware and supermarket ingredients from all 25 years of Cook’s Country, America’s Test Kitchen, and Cook’s Illustrated.

Let us make a simple, no-nonsense offer. Try out all three of our websites FREE for a 14-Day, No-Hassle Trial Offer. We’re pretty confident that your All-Access membership will quickly become invaluable resources for everything from a quick Tuesday supper to your next get-together with family and friends.

Low Fat Ranch Dressing





If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.

We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.

Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle.

Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.

Homemade ranch is low calorie and low fat compared to the store-bought one. And the ones that are “healthy” vegan versions I personally do not find delicious. Kids refuse as well.

If you compare nutritional info serving to serving, I promise you will be stunned as I was.

  • Calories: 30 vs. 290.
  • Fat: 3 vs. 30
  • Sodium: 272 vs. 686.

Are you convinced you need to make your own ranch dressing yet?

Ranch Dressing

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.


Based on 12 servings per recipe.

  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons mustard powder
  • 3/4 teaspoon onion powder
  • 1 teaspoon fresh dill


Nutrition Facts

Based on 12 servings per recipe.

Carbohydrates1 g
Protein1 g
Sodium91 mg
Potassium21 mg
Phosphorus10 mg

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

About This Recipe

Toss the bottled dressing and make your own quick, fresh, and low sodium version.

  • 1 can great northern beans (15 ounce, rinsed and drained, low sodium)
  • 1/4 cup water
  • 1/2 cup yogurt, low-fat plain
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon chives (fresh, chopped)
  • 1 tablespoon parsley (fresh, chopped)
  • 1/4 teaspoon tarragon (dried)
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

1. Blend the beans and garlic in a blender, adding enough water for the desired consistency.

2. Blend for 2 minutes to make it silky smooth.

3. Use a spatula to scrape the mixture into a medium bowl.

4. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl.