Nutrition Highlights (per serving)

Calories 40

Fat 4g

Carbs 1g

Protein 1g

Nutrition Facts
Servings: 6 (2 T each)
Amount per serving
Calories	40
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	5%
Cholesterol 2mg	1%
Sodium 245mg	11%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 1g
Includes 0g Added Sugars	0%
Protein 1g
Vitamin D 0mcg	0%
Calcium 20mg	2%
Iron 0mg	0%
Potassium 35mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

(15 ratings)

Total Time 30 min
Prep 30 min, Cook 0 min
Servings 6 (2 T each)

Creamy high-fat dressings may trigger uncomfortable symptoms if you're prone to heartburn. Luckily, there is such thing as a healthier and preservative free salad topper. The combination of low-fat buttermilk and non-fat Greek yogurt gives this dressing a ton of flavor and creaminess without the fat found in most bottled dressings.

Ingredients

½ cup low-fat buttermilk
¼ cup mayonnaise
¼ cup non-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh lemon zest
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Preparation

Combine buttermilk, mayo, and Greek yogurt in a medium bowl or large glass measuring cup.
Add chopped chives and parsley, followed by lemon juice and lemon zest, garlic powder, kosher salt, and black pepper.
Whisk very well and place in the refrigerator to chill for at least 20 minutes before serving.
Dressing can be stored in the refrigerator for up to 1 week.

Ingredient Variations and Substitutions

Replace the parsley and chives with any fresh herbs you like. The chives make it truly taste like traditional ranch, so it’s highly recommended to leave those in. Dried herbs also work nicely if you don't have fresh ones on hand—use about half the amount called for.

Cooking and Serving Tips

The dressing will thicken slightly in the refrigerator so be sure to chill for about 20 minutes as recipe indicates. An hour is even better if you have the time. For easy use, store in a glass bottle and store in the refrigerator for up to one week.

Serve this fresh and creamy dressing over a garden salad or alongside a platter of cut veggies for dipping. If salad isn't your thing, this dressing also makes a wonderful sandwich spread.