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

Creamy Buttermilk Salad Dressing Recipe

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

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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