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Ranch-Style Buttermilk Dressing

This creamy quick-to-fix dressing is pleasantly seasoned with dill and minced parsley...and it whisks together in no time. Shirley Francey of St. Catherines, Ontario submitted the recipe.
  • Total Time
    Prep/Total TIme: 10 min.
  • Makes
    1 cup

Ingredients

  • 2/3 cup buttermilk
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper

Directions

  • In a bowl, combine all of the ingredients. Whisk until smooth. Cover and refrigerate until serving.
Nutrition Facts
2 tablespoons: 54 calories, 4g fat (1g saturated fat), 7mg cholesterol, 179mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

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Reviews

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Average Rating:
  • bill
    Jan 1, 2021

    This is good, I listened to the others and added the buttermilk at the end to make it thicker or thinner.

  • Loiscooks
    Jun 13, 2018

    This was not creamy at all .... very, very thin. I used regular mayonnaise and sour cream rather than the reduced fat, but that should not have made the dressing so thin. The taste was good, but it was just too thin for us. I will not make this again.

  • JoanieK53
    Aug 7, 2017

    Very good and easy. Added the buttermilk last adding small amounts at a time till desired consistency approx. 1/3 as I like a thicker consistency.

  • Tempress
    May 13, 2013

    No comment left

  • ConnieK
    Aug 28, 2012

    Very good! Ranch is my favorite dressing. This is a thicker dressing, like the more expensive dressing on the market but I like that since it works well as a dip too!!

  • Cheryl69
    Feb 22, 2011

    I made this for dinner to go on our green salad I have a 16 year old who likes his ranch and he said this was the best he ever had.. Used dried parsley and garlic granuals instead of fresh all I had on hand, turned out great..

  • zellmour
    Feb 29, 2008

    No comment left