Homemade Ranch Dip

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April 26, 2015

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Buttermilk and cottage cheese gives this tasty Ranch Dressing a big protein boost. Super good with all sorts of vegetables!

Have I mentioned that I’m trying to eat a little healthier? Ok, A LOT healthier. I probably should have mentioned this a while ago when the “time to get real” Lauren showed up in my psyche. Here’s the deal:

My husband left in January.

I gained 5-14 pounds.

Holy effron sweet mother of pearl.

Currently in the process of working off 5-14 pounds namely because…

…said husband will be returning in less than 2 weeks.

Enter ALLTHEVEGGIES.

I’ve always been pretty good about eating vegetables. There are very few I don’t like and/or will not eat. But when it comes to the dip or dressing situation, I basically need to lay off. I love me a good french onion or ranch dip. Or one of those spinach and artichoke dips. Or a warm baked dip with copious amounts of cheese.

{…and I wonder why I have thunder thighs…}

Orrrr, how about instead of ‘laying off’ I just work my voodoo kitchen magic and make the dip healthier so I can eat it all I want and not have to worry about measuring out a 2 tablespoon serving size.

PS- 2 tablespoons is never enough.

Anyways, I use a combination of low fat cottage cheese and buttermilk to make the base of this dip aka ‘sour cream’. Then I add a variety of herbs and spices to turn this into a ranch-ish kind of situation.

Ranch dressing and dip can vary so much brand to brand, so you’re going to have to experiment with what you like. I used what I had on hand, but if I were to do it all again, I’d add in a little kick {like a dash or two of hot sauce} plus some basil. I was fresh out of basil, so I used dill instead. A good option, but I still would have preferred the basil.

Potato-potahto.

OR, be smarter than me and just use one of those ranch dip packets. Duuuude, why didn’t I think of that sooner?

Moral of the story: change it up how you like.

Here’s how to make your own high-protein-super-healthy-ranch:

Start with cottage cheese and buttermilk in a blender or food processor. Give it a good few blasts to get it smooth.

The idea is to blend it up enough to make it smooth like sour cream. Looks pretty similar, right? NO ONE WILL KNOW! #sneakymom

So, the mix-ins for this dip include: grated onion, parsley, chives, dill {except use basil…don’t be like me}, salt, pepper, garlic powder and sugar.

Stir it up and that’s it.

Keep in mind that the longer this dip sits, the stronger and more delicious the flavors will become. The fresh herbs and onions take some time to really make their mark. Just something to keep in mind.

Overall, a great recipe hack for all you other folks trying to lose 5-14 pounds…lol!

Have a great Monday!

PS- I’m actually doing this program currently and am seeing great results.

Buttermilk and cottage cheese gives this tasty Ranch Dressing a big protein boost. Super good with all sorts of vegetables!

Ingredients

  • 1 1/4 cups low fat cottage cheese
  • 1/4-1/2 cup low fat buttermilk*
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon dried dill
  • 1/4 small grated onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives

Instructions

  • Feel free to add in or take away certain herbs that you like or dislike. Basil is an herb I usually add in, but shockingly didn’t have any on hand.*Use 1/4 cup for dip and 1/2 cup for dressing.

Nutrition

Calories: 271kcal | Carbohydrates: 20g | Protein: 39g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 3548mg | Potassium: 452mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1641IU | Vitamin C: 25mg | Calcium: 263mg | Iron: 2mg

Course: Appetizer, Dip, Snack

Cuisine: American

Keyword: Ranch Dressing

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