Low-Fat Creamy Ranch Salad Dressing

Total Time
Prep 5 mins
Cook 0 mins

A low fat dressing without the taste.


  1. In a food processor or blender, process cottage cheese and yogurt until smooth.
  2. Pour into bowl and stir in onions and seasonings.
  3. Cover and refrigerate for at least 30 minutes so flavors blend.
  4. Store for up to one week.
  5. Stir before serving.


Most Helpful

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!

Reeces Pieces August 08, 2008

"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!

COOKGIRl February 16, 2007

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