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Homemade Ranch Dressing

(recipe, Carrie Floyd)

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What is it about ranch dressing that kids — and adults — love? To make a lighter, less sweet version of bottled dressing, I've added yogurt to the mix and reduced the sugar to a pinch. Feel free to fool around with the herbs — substituting fresh for dried, dried for fresh, adding more if you like. In my house, if it's a creamy buttermilk dressing with green flecks, it's ranch.


  1. ⅓ cup buttermilk
  2. ⅓ cup mayonnaise
  3. ⅓ cup plain low-fat yogurt
  4. ½ tsp. dried dill
  5. ½ tsp. dried basil
  6. 2 Tbsp. fresh Italian parsley, finely chopped
  7. 2 Tbsp. green onions (whites and greens) or chives, finely chopped
  8. 1 garlic clove, minced or pressed
  9. 1 tsp. cider vinegar
  10. ½ tsp. Dijon mustard
  11. Pinch of sugar
  12. Salt and pepper to taste


  1. Place all the ingredients in a medium-small bowl and whisk until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.


Culinate editor's note: When chilled and thickened, this dressing makes a great dip for crudités.