The BEST Skinny Ranch Dressing (3 ingredients)

ByNancy Fox on
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I’m so excited to share this 3 ingredient dressing! Your search is over…This is the most amazing, easy-to-make, gluten-free, skinny ranch dressing!!! It tastes just as good as any high-fat dressing but with a fraction of the fat and calories. In the past, I’ve shared my skinny ranch dressing recipe but it called for many dry ingredients. In addition, you needed xanthan gum to thicken it. I got back in the kitchen and created a new, easier, and much skinnier recipe. Each 2 tablespoons serving has just 30 calories, 2 grams of fat. So delicious as a dressing, dip, topping for potatoes, and more. The possibilities are endless. I always have some on hand in my refrigerator. It’s a must-try!!!
Best Skinny Ranch Dressing

Why You’ll Love The BEST Skinny Ranch Dressing

With only three ingredients and minimal prep, this recipe is perfect for busy schedules. But the true magic lies in the taste. It offers the same delicious ranch flavor you know and love, minus the guilt. Each bite is light, tangy, and creamy, making it a perfect dip for veggies, a dressing for salads, or even a topping for baked potatoes.
So, if you're looking for a delicious, healthy, and easy-to-make ranch dressing, this recipe is definitely worth trying. It's a guilt-free way to satisfy your ranch cravings and add a burst of flavor to your meals!

Ingredients for The BEST Skinny Ranch Dressing

This recipe's beauty lies in its simplicity, but each ingredient plays a crucial role in delivering delicious, low-calorie ranch flavor. Let's explore them in detail:
  • 1¾ cups buttermilk:
    • Key function: Adds tanginess, creaminess, and a protein boost!
    • Why buttermilk? Compared to heavy cream or sour cream, buttermilk offers a lighter option with lower fat content and a subtle tang that complements the savory ranch flavor. It also contributes to the signature creamy texture.
    • Nutritional benefits: Buttermilk is a good source of protein, calcium, and vitamin B12, making it a more nutritious choice than full-fat alternatives.
  • ½ cup Best Foods (Hellmans) light mayonnaise:
    • Key function: Lightens the texture while providing essential creaminess.
    • Why light mayonnaise? Unlike regular mayonnaise, light mayo features reduced fat content, making it a guilt-free way to achieve the desired creamy texture in the dressing.
    • Nutritional benefits: While still containing fat, light mayo typically uses healthier oils like soybean or canola oil compared to full-fat options.
  • 1 oz package Hidden Valley Ranch Original Ranch salad dressing & seasoning mix:
    • Key function: Delivers the iconic ranch flavor profile we all know and love.
    • Why this specific mix? This option avoids the "buttermilk ranch" mixes, which might clash with the tanginess already provided by the buttermilk. This original mix balances savory herbs and spices to create the classic ranch taste.
    • Ingredient breakdown: The mix likely contains dried onion, garlic, dill, parsley, chives, and black pepper, among other spices. This combination creates the unique and beloved ranch flavor.
By combining these three simple ingredients, you get a delicious and healthy ranch dressing with lower fat content compared to traditional options. The buttermilk adds tang and protein, light mayo lightens the texture, and the seasoning mix delivers the iconic ranch flavor. It's a quick and easy recipe that fits perfectly into a healthy lifestyle without sacrificing taste.

How to Make The BEST Skinny Ranch Dressing

Gather your ingredients:
  • 1¾ cups buttermilk
  • ½ cup Best Foods (Hellmans) light mayonnaise
  • 1 oz package Hidden Valley Ranch Original Ranch salad dressing & seasoning mix
  • Medium bowl
  • Whisk
  • Refrigerator or freezer (optional)
Instructions:
  • Combine the magic: In your medium bowl, whisk together all three ingredients - the buttermilk, light mayonnaise, and ranch seasoning mix. Make sure everything is well combined and there are no clumps.
  • Let the flavors meld: This is where patience comes in! Refrigerate the dressing for at least 30 minutes to allow the flavors to meld and the dressing to thicken up nicely. Trust the process, the wait will be worth it!
  • Shortcut to thickness (optional): If you're short on time and need the dressing in a hurry, pop it in the freezer instead of the fridge. Set a timer for 15 minutes and then whisk it again. Boom, instant thicker dressing!
  • Serve and enjoy: Once the dressing has reached your desired consistency, it's ready to add some deliciousness to your meals. Use it as a dip for veggies, a dressing for salads, or even a topping for baked potatoes. Get creative!
Storage:
  • Store any leftover dressing in an airtight container in the refrigerator. It will stay fresh for at least 2-3 weeks, but keep an eye on the expiration date of your buttermilk, as that will ultimately determine the shelf life.
Tips:
  • Feel free to experiment with different brands of light mayonnaise based on your preferences.
  • You can adjust the ratio of buttermilk to light mayo slightly to find your perfect balance of tang and creaminess.
  • This recipe is easily doubled or tripled if you need a larger batch.
  • Want to add a spicy kick? Try adding a pinch of cayenne pepper or red pepper flakes to the mix.
  • For a bit of sweetness, a drizzle of honey or agave nectar can do the trick.
With these simple steps and tips, you're well on your way to enjoying a delicious and healthy ranch dressing that won't weigh you down. Remember, sometimes the best things come in threes!

Helpful Tips About this Recipe

Food Facts
The original ranch dressing was created in the 1950s by Steve and Gayle Henson at their dude ranch near Santa Barbara, California.  It was called the Hidden Valley Guest Ranch.  Today ranch dressing dominates the dressing aisle of the supermarket. And it’s gluten-free!
Buttermilk, in the old days, was the liquid left over after butter was churned. Today it’s nonfat or reduced-fat milk that has been treated with special bacteria which causes the milk to thicken and gain a tangy flavor.

Shopping Tips
Best Foods Light Mayonnaise (Hellmans) is the only brand I recommend. I’ve tried several different brands and Best Foods Mayonnaise is the best tasting for this recipe! Best Foods Canola Mayonnaise also tastes great for this recipe.

Healthy Benefits
This dressing contains a lot of buttermilk, which, despite its name, contains very little fat.  It is loaded with bone-building calcium and has a great deal of vitamin-B, which facilitates nerve function and promotes healthy skin and good vision. Buttermilk, even if the container doesn’t say it is low fat.
How Long it Keeps
This dressing will last as long as the buttermilk you buy. I always buy the longest date (longest life or best buy) when at the supermarket. Reach to the back of the row. Most buttermilk’s life is for 2-3 weeks.
*Be sure to use a package of Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix. It’s a 1 oz pkg. Do not use the Buttermilk package. It’s much smaller than 1 oz. The dressing won’t end up be thick enough or flavorful enough!
I love using these reusable deli containers to store this dressing.
deli containers
WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Green

SKINNY FACTS: for 2 tablespoons of skinny ranch dressing
30 calories, 1.8g fat, 0.3g sat. fat, 2mg chol, 1g protein, 3g carbs, 0g fiber, 208mg sod, 1g sugar
FACTS: for 2 tablespoons Hidden Valley Ranch Dressing made with 1 cup mayonnaise and 1 cup buttermilk 140 cal, 14g fat, 2g carbs, 1g protein, 0g fiber, 260 mg sodium, 1 g sugar

 

Best Skinny Ranch Dressing

The BEST Skinny Ranch Dressing (3 ingredients)

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 18
Calories 30 kcal

Ingredients
  

  • 1¾ cups buttermilk
  • ½ cup Best Foods (Hellmans) light mayonnaise see shopping tips
  • 1 oz package Hidden Valley Ranch Original Ranch salad dressing & seasoning mix do not use buttermilk mix

Instructions
 

  • In a medium bowl, add all ingredients. Using a whisk, mix together until completely blended.
  • Refrigerate at least 30 minutes to thicken, before using. To thicken quicker, place in freezer and set timer for 15 minutes. Store dressing in the refrigerator for at least 2-3 weeks. The shelf life depends on the expiration date of your buttermilk.

Nutrition

Serving: 2tablespoonsCalories: 30kcalCarbohydrates: 3gProtein: 1gFat: 1.8gSaturated Fat: 0.3gCholesterol: 2mgSodium: 208mgSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1
Tried this recipe?Let me know how it was!

 

80 Comments

  1. Is it regular buttermilk? Or should I get light? Or fat free? There are all 3 options so I’d like to know which one works best for the recipe

  2. Most buttermilks are low fat and range from 5g-2.5g of fat per cup. Kelsey, any of these will work. I would not use a fat-free buttermilk.
    All the best,
    Nancy

  4. My pleasure Joy. I’m so glad you love this dressing. I make it almost every week!

  6. Not great frozen Debbi. The buttermilk breaks down. The good news is it will last several weeks in the fridge. Try to use a buttermilk with the longest best buy date.
    All the best,
    Nanchy

  7. I just read an article about Ranch dressing and Steve actually invented it in Alaska, where he was working for a time. He was the cook for the crew somedays. Fresh herbs weren’t available so he experimented and they loved it. Then he and his wife bought a top-down rambling ranch, renamed it Hidden Valley, and served it in their restaurant. Guests always requested some to take home and they would give them a mason jar full. After making vats of the stuff night after night, they created the packets which we still love today!

  10. I’m so glad to hear it Kelly. Thank you! It’s by far the most popular recipe on Skinny Kitchen.
    All the best,
    Nancy

  11. So you are using the dry mix HV that calls for milk, correct? Instead you are using buttermilk. Also, you are using a light mayo instead of regular mayo. Just want to make sure I have it correctly. I had always used the milk and regular mayo when I couldn’t find the HV buttermilk version Any longer. However when I tried it with milk and low-fat mayo it just wasn’t any good. So the secret must be to use the buttermilk and low fat mayo together.

  12. It’s a must to use buttermilk not regular milk. I agree, milk doesn’t taste good. And yes, use light mayo. I highly recommend Best Foods light. It’s also called Hellmans Light. This brand is the very best!
    Good luck Debbie!
    My best,
    Nancy

  13. Nancy,
    Thank you so much for all you amazing post. Your recipes have gotten me out of boring humdrum meals.Congratulations on you success and taking the the time to personally answer every ones comments.
    Best regards,
    Roberta Kluck

  14. Sounds good but I also love to just mix the dry ranch dressing mix into fat free Greek yogurt for 0 WW points..

  15. I’ve never tried using just Greek-Style yogurt. Thanks for sharing Shella!
    All the best,
    Nancy

  16. Roberta, you are the sweetest. Thank you so much. As you know, I do answer every comment and email I receive. It’s my great pleasure.
    My very best,
    Nancy

  18. So sweet Joyce. That makes me very happy. Sorry but I don’t have a Skinny Kitchen cookbook.
    All the best to you,
    Nancy

  19. Could you please tell me what the fat gram content would be for 2 T’s if regular Best Foods mayo was used?
    I just love the taste of the real mayo, and my issue is more fat ingestion than calories. Can you help? Thank you so much, Nancy.

    Linda

  20. Linda, Here are the Skinny Facts using full fat Best Foods (Hellmans) mayo for 2 tablespoon serving:
    Skinny Facts: for 2 tablespoons

    58 calories, 5g fat, 1g sat. fat. 3mg chol, 1g prot, 3g carbs, 298mg sod, 0g fiber 1g sugar

    All the best,
    Nancy

  21. Thank you so much, Nancy. I am working on finding a way to enjoy a lower fat diet, and you are a great inspiration. Thank you so much.

    Sincerely,
    Linda

  22. I tried this recipe with the buttermilk mix (which was still thick) and found it to be even tastier! Is there any difference in the nutritional facts? Thanks!

  23. That’s great to hear Kelly. I’m pretty sure the nutritional facts are the same for the original dry mix or the buttermilk mix.
    All the best,
    Nancy

  24. Love this dressing. Has anyone tried subbing non fat Greek yogurt for the mayo?

  25. So happy you love this dressing Kathy. I’ve tried making this dressing with Greek yogurt but didn’t like it. You might try 1/2 yogurt and 1/2 mayo.
    All the best,
    Nancy

  27. I’ve never tried this recipe with almond milk so not sure it would work compared to buttermilk. That said, the calories would be much less. One cup of buttermilk usually has 100-120 calories per cup and unsweetened almond milk has 30 calories per cup.
    My best,
    Nancy

  28. I tried it with unsweetened almond milk and it came out GREAT!!! Just a little thin so next time I will put a little less milk. May 3/4 cups instead of a full cup.

  31. I know it’s such a small amount of MSG in this dry mix and most people don’t have a problem with it. Joan, you might try McCormick’s dry Ranch Dip Mix instead. It doesn’t contain MSG. I haven’t try it yet.
    I hope this helps!
    My best,
    Nancy

  33. Sorry Lori but I’ve never tried this dressing with powdered buttermilk. And actually, I’ve never tried powdered buttermilk before.
    My best,
    Nancy

  34. Nancy,
    Are you using the 1% buttermilk or whole buttermilk ? I ran through the recipe builder on my WW app using whole buttermilk because, for whatever reason, low-fat buttermilk has become harder to find in my area. Only one grocery chain carries it here. I just wondered about the thickness of using one vs. the other.
    Best wishes,
    Susan

  35. Susan, I used reduced-fat buttermilk, either 1% or 1 1/2%. It turns out plenty thick. If you like your dressing even thicker, you can use 1 1/4 cup buttermilk and use 1/2 cup nonfat Greek yogurt plus the 1/2 cup mayo and seasonings.
    I hope this helps.
    All the best,
    Nancy

  36. I want to try making this with milk kefir. I make my own with fat free milk. Oh! it’s so good! To me it tastes like a more tart buttermilk. But after you drink it for a while you don’t taste the tartness very much. i think I am addicted to the effervescence of it. I want to start cooking with it too so this sounds like a good recipe to start with.

  38. Do you know the WW Smart Points for the Purple Plan. I noticed your recipes don’t include the Purple Plan. Thanks if you can help out with that. Diane

  39. Sorry Diane, but at this point, I’m only including Blue and Green points. For all of these years, I’ve used a different program than WW to input all of my recipes to do the nutrition facts and points

    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan. Maybe in the future.

    My best,
    Nancy

  40. I just saw your recipe for the ranch dressing. I would like to know if you can make your own buttermilk. I just add lemon juice to the milk to make it buttermilk. Would thst work or do i have to really buy buttermilk for this recipe.

  41. Actually, Shirley, I’ve never made my own buttermilk. It’s so easy to buy it since it’s readily available. So even if you make your own, I’m not sure if it will work with this dressing. If you give it a try, I’d love your feedback.
    Best of luck!
    Nancy

  42. Does this freeze well? Since I’m the only one that will eat it I was thinking of freeze individual serving sizes and just defrosting when needed. So there is less waste.

  43. I’ve never tried freezing this dressing, Jacquie. I’m guessing the buttermilk will break down. If you buy a container of buttermilk that will last 2-3 weeks, you can enjoy this dressing without wasting it. The dressing will keep as long as the buttermilk.
    My best,
    Nancy

  44. My calculator on WW says 2tbs up to 3tbs – is 2 points on blue. Buttermilk 12, Mayo 11, packet 6 – divided by 36.

5 from 5 votes (2 ratings without comment)

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