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Creamy Buttermilk Salad Dressing Recipe
Creamy Buttermilk Salad Dressing Recipe photo by Taste of Home

Creamy Buttermilk Salad Dressing Recipe

Read Reviews (6)
3.43 6
Publisher Photo
This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. —Vickie Floden of Story City, Iowa
TOTAL TIME: Prep: 10 min. + chilling
MAKES:22 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 22 servings

Ingredients

  • 3/4 cup buttermilk
  • 2 cups (16 ounces) 2% cottage cheese
  • 1 envelope ranch salad dressing mix
  • Salad greens and vegetables of your choice

Nutritional Facts

2 tablespoons (calculated without greens and vegetables) equals 23 calories, 1 g fat (0.55 g saturated fat), 3 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1/2 fat-free milk.

Directions

  1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
  2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad. Yield: 2-3/4 cups.
Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

Nutritional Facts

2 tablespoons (calculated without greens and vegetables) equals 23 calories, 1 g fat (0.55 g saturated fat), 3 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1/2 fat-free milk.

Reviews for Creamy Buttermilk Salad Dressing(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 19, 2014

Really? What's the point of homemade if you are adding a package of ranch salad dressing mix? I was hoping for a recipe where I could avoid the MSG that is in store-bought Ranch.

MY REVIEW
Reviewed Jul. 4, 2013

We have a salad with dinner most nights so I am always looking for new dressings. This one was GREAT + fast + easy. It also makes a wonderful chip dip. Next time though, I will cut the recipe in half because it made too much for two of us to eat prior to spoiling. Definitely a keeper recipe.

MY REVIEW
aho
Reviewed Jun. 30, 2013

While I love the idea of cottage cheese I am not a fan. I swapped the cottage cheese for greek plain yogurt. I swapped the pre-measured dry ingredients for fresh. I used chives,dill basil and thyme. Kind of a riff on ranch. I love this idea thanks for making me think how I could make it to my taste. So easy and fun to make---Taste of home volunteer

MY REVIEW
Reviewed May. 10, 2013

Thanks for this recipie. I have been making ranch with light sour cream. Sometimes I don't have the sour cream but we usually have cottage cheese. I had never thought of this substitution. Sometimes I add 2 or 3 tablespoons of Best Foods mayonaise for special ocasions.

MY REVIEW
Reviewed Nov. 29, 2011

2 tbsp of this = 23 calories, compared to 140 in Hidden Valley ranch... can't beat it!

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