Prep 5 mins
Cook 0 mins
A low fat dressing without the taste.
Make and share this Low-Fat Creamy Ranch Salad Dressing recipe from Food.com.
- In a food processor or blender, process cottage cheese and yogurt until smooth.
- Pour into bowl and stir in onions and seasonings.
- Cover and refrigerate for at least 30 minutes so flavors blend.
- Store for up to one week.
- Stir before serving.
I'll admit, I only used the concept in this recipe and altered it to my needs, but it turned out delicious! I'm a picky eater, and mayonnaise products gross me out. As a child I loved ranch dressing, but once I found out it was made with mayo, I just couldn't get past it to enjoy it again. I used a single serve container of yogurt, about 12 oz of cottage cheese, and a package of Hidden Valley ranch dressing mix. I thinned it out to the consistency I wanted with milk. It tastes like a cross between ranch veggie dip made with sour cream and regular ranch dressing, but it really hits the spot. Since I used all low-fat and fat-free products, you could seriously eat half a cup of it and still not feel any guilt. And it doesn't have a low-fat taste at all. It tastes very indulgent. I tried it with loaded cheese fries and I liked that even better than on a salad. Thanks for a great recipe Audrey!
"A low fat dressing without the taste." I must try it then! Very good! BOTH of my blenders are broken and I had to resort to using a fork to try and puree the cottage cheese so my end product didn't turn out as creamy as I wanted. Then I had to add a wee bit of low fat milk to make it creamier! Very good! I omitted the dried basil and replaced it with dried parsley. Important to allow the dressing to refrigerate so the ingredients have time to do their thing. Would make a great dip, too!