Condiments/ Gluten Free/ Healthy Eating/ Kid Friendly/ Nut Free/ Salads/ Vegetarian

Best Ever Light Ranch Dressing and Dip

Do you have a spare 15 minutes? Because if you do, you have time to make your own Best Ever Light Ranch Dressing and Dip. Before coming across a recipe for ranch dressing a few months ago as I was looking for some ideas for homemade salad dressing, it never would have occurred to me to make ranch dressing. Aside from “something creamy”, I would have had no idea what the ingredients would even be. From ranch dressing in a bottle, I knew there were flecks of green stuff in it, but could not tell you what they were. To me, ranch had it’s own distinct flavor and I didn’t know where it came from.

As it turns out, the ingredients in ranch dressing are not exotic, nor hard to come from, nor is the ingredient list particularly long. The “something creamy” includes buttermilk, Greek yogurt and light mayonnaise, at least in this lighter version. For the buttermilk, you can use either fresh or powdered (which is what I use because it’s easy to store, and produced locally). Don’t try to use a soured milk substitute as you won’t get the rich buttermilk flavor that ranch needs. The flavoring comes from shallot, garlic, lemon juice, salt, pepper, cilantro and dill. For the last two, make sure you use the leaves only. You don’t want any big chunks of stems floating around in your dressing.

Ranch dressing in large bowl

This dressing really could not be easier to make. You just have to do a little mincing of the shallot, cilantro and dill. Then toss everything into a small bowl and whisk it all together. It can even be made ahead, and actually gets to taste better if you do. You can store it in the fridge  for up to 5 days.

Ranch dressing with vegetables

You can use this recipe as either a vegetable dip, or for salad dressing. If you’re using it as dip, follow the recipe omitting the addition of water at the end. You will end up with a thick, creamy dip. If you want salad dressing, you will likely need to add a touch of water to thin it out. Unless you want super thick dressing. Follow the recipe without the water then assess the consistency. If you want it thinner, add 1-2 Tbsp water at the end.

veggies dipped in ranch dressing

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Light Ranch Dressing and Dip

This delicious ranch dressing is made with Greek yogurt and fresh herbs. It's perfect as a veggie dip, or thinned out to use as a salad dressing.
Prep Time15 mins
Total Time15 mins
Calories: 35kcal


  • 1/4 cup buttermilk see note
  • 1/4 cup light mayonnaise
  • 1/4 cup fat free plain Greek yogurt
  • 1 Tablespoon minced shallot or red onion
  • 1 Tablespoon minced fresh cilantro
  • 1 Tablespoon lemon juice
  • 2 teaspoons minced fresh dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch cayenne optional


  • Whisk ingredients together in a medium bowl. Refrigerate until needed. Will hold for up to 5 days in the fridge.


I use dried buttermilk (follow instructions on can), but real, fresh buttermilk will work great too. Don't try to use a soured milk substitute for salad dressing.


Calories: 35kcal
Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!

ranch dressing nutrition info

Ranch Dressing and Dip Nutrition Notes:

While this dressing/dip won’t last as long as store-bought in your fridge, it tastes infinitely better and comes without preservatives and extra salt and sugar that you don’t need. Plus you’ll love it so much that it will be gone in no time!

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