Ranch Dressing (Module 7)



Serving size

about 3 tablespoons
15 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for 3-4 days.

Ranch Dressing (Module 7)


1/4 cup Reduced fat mayonnaise
1/2 cup Nonfat Greek Yogurt
1/3 cup Reduced fat sour cream
1 fluid ounces Reduced fat buttermilk
1 tsp.. White wine vinegar
1/2 tsp. Sugar
1 tsp. Onion powder
1 tsp. Garlic powder
1 Tbsp. Dried dill
1 Tbsp. Dried chives
1 Tbsp. Dried parsley
1/4 tsp. Salt


Place the mayonnaise, yogurt, sour cream, buttermilk, vinegar, sugar, onion powder, garlic powder, dill, chives, parsley, and salt in a mixing bowl.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

It’s true: That little bit of time you spend making your own saves you a whopping 145 calories per three tablespoon serving (210 calories for the Hidden Valley Ranch versus 65 if you make your own). There’s a similar reduction in the amount of salt, at 390 milligrams for the bottled dressing and only 210 if you make it yourself. You also get to choose the type of fat by selecting a mayonnaise made with olive oil rather than the soybean oil or canola oil that the Hidden Valley Ranch is made with.

The most important part is that your homemade dressing tastes better. A LOT better. Flavor, texture, freshness, no weird aftertaste – it’s all there in your own dressing and much more like the same delicious quality of what Hidden Valley Ranch Dressing started out as back in the 1950s.

"What exactly are the ingredients of Ranch dressing? Mayo and disappointment?"

Jim Gaffigan