Low-fat ranch dressing

    Low-fat ranch dressing

    (25)
    61saves
    1hr10min


    22 people made this

    About this recipe: People will never believe that this dressing is low fat, unless you tell them. It's creamy and full of flavour. Serve as a salad dressing, a dip or a sandwich spread.

    Ingredients
    Serves: 20 

    • 490g low fat natural yoghurt
    • 1 tablespoon mayonnaise
    • 4 tablespoons finely chopped spring onions
    • 2 tablespoons finely chopped fresh parsley
    • 2 teaspoons freshly ground black pepper
    • 1/2 teaspoon salt or to taste
    • 4 tablespoons grated Parmesan cheese or to taste
    • 2 tablespoons milk

    Method
    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Stir the yoghurt, mayonnaise, spring onions, parsley, pepper, salt and Parmesan cheese together. Stir in milk to make it as thin as you like it or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (25)

    0

    I made this but left out the parsley as I didn't have any. I served it with spicy meatballs and a tomato salad everyone loved it.  -  05 Oct 2014

    by
    28

    Yummy - but it needs a little garlic and dill. Used FF yogurt, 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok, but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!  -  29 Aug 2010  (Review from Allrecipes US | Canada)

    by
    21

    Used half FF plain yogurt and half FF sour cream because that was what I had. I thinned out the dressing with lowfat buttermilk, but it needed more than two tablespoons. Good as is, but needs something. I'd like to play with this recipe a bit. I liked the parmesan very much. NOTE: This made a ton. Almost four cups of dressing. If you don't eat dressing several times a day like we do, you might want to cut it back. Great for us. And you know, the longer it sits.....the better it is.  -  27 Apr 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate