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Epicurious

  • Active Time

    10 minutes

  • Total Time

    10 minutes

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

Ingredients

Makes about 2 cups

1 cup low-fat (2%) yogurt
1/2 cup buttermilk
6 tablespoons low-fat sour cream
2 tablespoons white wine vinegar
1/2 teaspoon freshly cracked black peppercorns
2 tablespoons chopped fresh chives
1/2 teaspoon (or more) finely grated garlic
Kosher salt

Preparation

  1. Whisk together the first 5 ingredients in a small bowl. Whisk in chives and 1/2 teaspoon garlic. Season to taste with salt and more garlic, if desired.

Nutrition Per Serving

Per serving: 22 calories
1 g fat
2 g carbohydrates
#### Nutritional analysis provided by Bon Appétit
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Reviews (3)

Back to TopTriangle

  • Was even more delicious when left overnight.

    • chefmara

    • 4/23/2018

  • I made this to go with a chef salad I put together for a book club meeting. Everybody loved it, and 2 people asked for the recipe. Most of them had never had homemade ranch dressing before. I made it according to the recipe, except I added some chopped tarragon because I love it and thought it would add to the freshness.

    • kathgirl1

    • Dallas, TX

    • 4/9/2016

  • I made this dressing and it was awesome i will make it again.So much better than bottle and the possibilities are endless.

    • Waxxy

    • Kansas City ,Mo.

    • 3/18/2015

TagsSalad DressingSaladButtermilkDairyYogurtChiveHerbs & SpicesGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessNo-CookBon Appétit
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