Creamy Ranch Dressing
Published September 5, 1992
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
½ cup low-fat cottage cheese
⅓ cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon grated Parmesan cheese
1 shallot, peeled and coarsely chopped
1 garlic clove, peeled and coarsely chopped
2 tablespoons minced basil leaves
½ teaspoon minced oregano leaves
⅛ teaspoon freshly ground pepper
Nutritional analysis per serving
11 grams carbs; 12 milligrams cholesterol; 107 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 293 milligrams sodium; 10 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a blender or food processor. Puree until smooth. Store in a covered container in the refrigerator 1 day.
Private Notes
Comments
I'm amazed that a recipe from 28 years ago has only 2 comments, both within last 3 years.They are also diametrically opposed;1 found it too bland, 1 found it too garlicky. I need to use up some buttermilk, so I will make a ranch dressing tonight. I shall review the Times' recipes and then Frankenstein a version out of what I have in my fridge and larder at present, in time of Covid. And then I'll taste it. If it's bland, I'll add oomph. And I shall waste neither dressing nor greens. Stay safe.
1 large garlic clove was too strong
I made 1/4 recipe to use cottage cheese and shallot on hand. I used dried herbs and all the lemon juice. I used more cottage cheese since I did not have buttermilk and added a 1/2 T. red wine vinegar to add the buttermilk tang. I did not have access to a blender and used a back-up very basic food processor that did not puree well. So I added a little extra liquid to get a smoother consistency. I don't think this tastes like ranch dressing but it is quite good and uses bits of cottage cheese.
I'm amazed that a recipe from 28 years ago has only 2 comments, both within last 3 years.They are also diametrically opposed;1 found it too bland, 1 found it too garlicky. I need to use up some buttermilk, so I will make a ranch dressing tonight. I shall review the Times' recipes and then Frankenstein a version out of what I have in my fridge and larder at present, in time of Covid. And then I'll taste it. If it's bland, I'll add oomph. And I shall waste neither dressing nor greens. Stay safe.
We didn’t like this at all. Bland, bland, bland. We think we’ll throw it out as we’re not inclined to waste any more lettuce.