Low-fat Buttermilk Ranch Dressing

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A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!

There is nothing better than homemade dressing, store bought dressing just doesn’t do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it.
I slightly modified this recipe from my friend Susan’s blog Farmgirl Fare. I love her blog, she is a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys! I often tell her how lucky she is to have her own farm fresh eggs and fresh produce, and she often tells me how lucky I am to live near a Trader Joe’s. You can easily halve this recipe and leftovers can be stored in the fridge for about 4-5 day. Enjoy!!
A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
Print WW Personal Points
4.86 from 14 votes
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Low-fat Buttermilk Ranch Dressing

52.5 Cals 3.5 Protein 5.5 Carbs 2 Fats
Total Time: 20 mins
Yield: 13 servings
COURSE: condiment
CUISINE: American
A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!


  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman's light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 2 cups 1% low fat buttermilk


  • In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
  • Stir in the white balsamic vinegar; then buttermilk.
  • Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.


Serving: 1/4 cup, Calories: 52.5kcal, Carbohydrates: 5.5g, Protein: 3.5g, Fat: 2g, Sodium: 289mg, Sugar: 4g
WW Points Plus: 1
Keywords: Gluten Free, low carb, Under 30 Minutes, Vegetarian Meals

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  1. This is delicious! I really appreciate that you gave 1/4 cup serving size. That helps us portion out our calories.

  2. How long does it last in the refrigerator? 

  3. I put the ingredients into WW recipe builder and it came out to 2 smart points on blue.

  4. Best homemade ranch I’ve made! I did not use the full 2 cups of buttermilk as I wanted it a bit thicker. Don’t hesitate making this. So, good!

  5. Thank you so much for this recipe. I am on the BB program and yes, 1/4 cup of dressing is 1 point. Fabulous !, Get out the veggies!!

  6. Store did not have buttermilk, so I used Fat free milk and added extra vinegar and lemon juice.  Dressing was delicious!

  7. Do you have any LOW SODIUM recipes?
    I love your web sight and follow it frequently. Great recipes. However , can you help with low sodium ones?
    Thank you

  8. This dressing is delicious!!!

  9. I wouldn’t add 2 cups of buttermilk. I only added one cup and it came out really thin and the flavor is diluted too much. It tasted great before adding the buttermilk. Next time I would just add enough nothin it out a little bit too keep the flavor and consistency of thick buttermilk ranch. 

  10. Is it necessary to use sour cream in this recipe? Can I just use extra Greek yogurt?


  11. Me and my husband love this!  How long should it stay good in the fridge???

  12. Can you freeze this to have for later? 

  13. Just made this today. 2 cups buttermilk?? I only added one because it was so watery with just one cup. I had to add more yogurt and sour cream to try to thicken it up.  I’ve made homemade dressing before. It’s never turned out this watery. Wondering what i did wrong. 

    • Perhaps you wanted it thicker. Was your buttermilk thick? It usually is, if it was not that could have been part of the problem..

  14. Could you substitute the mayo for something else in the recipe?

  15. Hi Gina! I am anxious to give this a try! However, when I put your nutritional information into my WW Calculator, it came up to 2 Freestyle SP. But, when I put your recipe into my recipe builder it came up to 1 SP for 1/4 cup dressing. Just a Heads-Up.
    Out of curiosity, what brand of Fat Free sour cream do you use in your recipes.

    Thanks, again!

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  16. Never did I ever think I would or could make my own salad dressing besides a simple dressing of oil and vinegar. But now that I have made this recipe and Gina’s recipe for blue cheese dressing I am hooked on homemade!

    There are so many additives to bottled and packaged dressing. Not to mention unhealthy levels of sugar and sodium.

    The ingredients for this are fresh and wholesome. The taste is to die for. I am hooked and my family is very impressed. Thank you Gina!

    I just preordered Gina’s new book and can’t wait to see what other cooking ideas she will awaken our tastebuds with.

  17. Just wanted to let you know this salad dressing is the best!  I love it!  I gave 1/ 2 to my daughter, she loved it and she wanted the recipe. So light and delicious. I’ve put it on everything!  This is definitely a keeper!  Thanks Gina

  18. I never thought about using on a sandwich. Great tip!

  19. Love this salad dressing but it makes more than I can use in 4-5 days.  Do you have any tips for cutting the recipe in half?

  20. I always have a jar of this in my fridge. Excellent as a dressing, to dip veggies or to put on a sandwich. Thank you for such a fresh and delicious recipe!

  21. This was amazing! Like many said, I just can’t do light mayo so I used half as much of regular. I have been doing your lowfat/low cal blue cheese for over a year and as much as both I and my husband love it, I was looking for a change. This did not disappoint! Thank you so much!

  22. Oh my gosh – soooo good! Based on the ingredients, I wasn’t sure I was going to like it (I hate light mayo, and basically all fat-free dairy), but I LOVE this recipe. I’m going to grill up some chicken and use it as a little dipping sauce. It makes a lot, so I think I’m going to find lots of different ways to use this dressing throughout the week. It’s so good and versatile! Thank you so much for another winner!

    • I don’t like low fat mayo either but I find that if you use the Hellman’ s low fat . In recipes in combination with other ingredients it works fine. The one thing I have trouble compromising on is when it is the only ingredient, or in a turkey sandwich or BLT. I have combined the light and regular mayo there but that is as far as I will go for those two sandwiches!

  23. Gina, how long would this stay good in a mason jar in the fridge? I want to try it, but don’t want to waste leftovers. Thanks!

  24. I can’t find no fat sour cream what can I use instead?

  25. I love salad, but only if I can have a ton for creamy dressing on it! Hidden Valley Ranch, yes! Not so healthy. After making this dressing, I will never use Hidden Valley again!! Amazing clean flavor! Since the calories and fat are so low, I am now having salads twice day. This dressing is absolutely decadent! Thanks Gina!!

  26. This is DELICIOUS!!! I just made this for my dinner salad, and it was so flavorful, and rich that I drizzled it on my baked potato, instead of sour cream!!! It’s delicious on potato too!!

    Gina, thank you so much! I will definitely try many more of your recipes!

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  28. How long will this keep in the fridge?

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  33. This is delicious!! I added some fresh garlic and green onions and lots of pepper.

    Love your recipes!!

  34. I’ve never made homemade ranch dressing, but in anticipation of your Texas cheese fries tomorrow I wanted to whip some up. This is so easy and so delicious! I’m a dill lover so I added a good amount of fresh dill, I’m so impressed! I think next time I’d use slightly less buttermilk, but it’s much better than any store bought ranch! I also tasted it right before adding the buttermilk, it would make a fantastic ranch dip at that stage! 

  35. I was so excited when I saw this recipe. I really actually do not like ranch, especially plain, but whenever I go to McDonalds, I NEED to have their buttermilk ranch on a snackwrap and so far in the store, I haven't found any light versions. Definitely none as low fat and low in calories as this one. I'm glad I can try to mimic their snackwrap at home with a healthier version of the dressing. So excited to try this.

  36. I was wondering if Hellmanns low fat mayonnaise (which has half the calories of Hellmans light mayonnaise) could be substituted for the Hellman's light mayonnaise that you use in your recipe, or would that have a negative impact on the consistency and or taste of your recipe?

  37. I just made this for dinner tonight, and tasted it prior to adding the buttermilk. I think it would be amazing as a dip with veggies. Any chance on getting points value with out the butter milk? Thanks!

  38. Just made this, and it's absolutely delicious!! Thanks for this amazing recipe.

  39. Try guar gum or xanthan gum as thickening agents. They are gluten free, very low in calories, and have many times the thickening power of corn starch.

  40. I made this tonight and it taste wonderful… Thanks so much for the recipe. It will help we with losing and keeping weight off because I now have a healthy dressing for my salads.

  41. I just made this, and am a little surprised that it tastes sweet? I noticed it after I added the vinegar. Any suggestions on what I could cut it with? (btw, I love all your recipes, this is the first one my pallet was uneasy about. Oh and my hubby loves it 🙂

  42. I've been making this for several months, and this is now my favorite dressing. I can't stand the ranch in a bottle anymore. I got this to last over a week by putting it in a mason jar and sealing it with a food saver. My hubby uses this on everything now. Thanks for another fantastic recipe.

  43. WOW! I have officially decided to stop buying salad dressing at the store. I have made this one and the Blue Cheese and have loved both!

  44. Just made this with dill instead of chives… it's totally delicious! I can't wait to have it on salad tonight with our Crock Pot Sauce with Sausage! YUM!

  45. Your numbers are a little off. I guess it depends on what brand you use because my greek yogurt is only 90 calories, my buttermilk is 220 calories and my sour cream is 480 calories for light Daisy brand. I also googled what white balsamic vinegar was and I saw it was basically white wine vinegar so that's what I used and that's 6 calories. My recipe yields about 3.8 cups, so 15 servings. I figure 65 calories per serving and I didnt use fat free sour cream. If I did I figure 57 calories.

  46. I really gotta say that I highly doubt this recipe is only 52 calories. More like 72 or more. Here's the breakdown as follows.
    3/4 cup fat free sour cream = 360 calories
    3/4 cup fat free Greek yogurt – (Chobani) low fat = 127.5
    1/3 cup Hellman's light mayonnaise = 186.665
    1 tsp garlic powder
    1 tsp onion powder
    1 tbsp chopped fresh chives
    1 tbsp chopped fresh parsley
    1 tsp salt
    freshly ground pepper
    1-2 tbsp white balsamic vinegar = 28 calories
    2 cups 1% low fat buttermilk = 240 calories

    That averages out to be about 72 calories per 1/4 cup serving. Haven't tested if it truly yields that much. Just wanted to give people a heads up since this recipe sounded a little too good to be true.

    • Hmm here is a conceivable breakdown to get relatively close to 52 calories:

      3/4 cup fat free sour cream – Breakstone's Fat Free = 180
      3/4 cup fat free Greek yogurt – Oikos Fat Free = 90
      1/3 cup Hellman's light mayonnaise = 186.665
      1 tsp garlic powder
      1 tsp onion powder
      1 tbsp chopped fresh chives
      1 tbsp chopped fresh parsley
      1 tsp salt
      freshly ground pepper
      1-2 tbsp white balsamic vinegar = 28 calories
      2 cups 1% low fat buttermilk = 196 calories (from http://nutritiondata.self.com/ as I don't have any buttermilk on hand.)

      Total calorie count is 52.4 calories per serving with 13 servings.

    • Chobani low fat yogurt will increase the fat and calories, you would have to use fat free to get the same results I did.

    • My breakdown was like this:

      Daisy light sour cream 240
      Oikos fat free yogurt 80
      Hellmans light mayo 187
      garlic powder 8
      onion powder 10
      chives 2
      parsley 2
      salt 0
      pepper 17
      vinegar 30
      Bordens lowfat buttermilk 220

      696 total, divided into 13 servings is 61 each

  47. I am very new to cooking and was hoping you could explain why the dressings will only last a few days in the fridge. Have you every tried to freeze this?

  48. Wonderful! Even my 6 year old, who never finishes her salad, actually asked for more salad so she could have more of this dressing. I did have to use low fat sour cream but followed everything else as stated. Eating it again today over a romaine salad with some leftover chicken from Gina's whole roasted chicken recipe. YUM!!! Thank you Gina!

  49. This dressing makes a ton and tastes really good! This will easily become a staple for salads!

  50. Can the leftovers be frozen?

  51. Is there a benefit to using the fat free sour cream instead of doubling the greek yogurt? I no longer use sour cream. I replaced it with plain greek yogurt for the protein. I'm thinking of using 1 1/2 cups of yogurt instead of 3/4 yogurt and 3/4 sour cream. But if it affects it in some way….

  52. I wasn't sure how it was going to taste and if we were going to like it while I was making it but I am sooooo glad I made it! Super light and refreshing! Easy to put together and tastes awesome! Thank you so much for this recipe! Def my go to for ranch now! And you can't beat the calorie count…

  53. Is there a reason you specifically use Hellmann's light mayo? Flavor? Consistency? Just what you used to get this amount of calories? I can't find that brand anywhere but I did find Best Foods light mayo. Light mayo always has a really weird consistency to me, so I was wondering if that's why you use a specific brand.

    • Best Foods -is- Hellman's. They're the same brand, just that East of the Rockies, it's called Hellman's. West of the Rockies, it's called Best Foods. It should actually even say it in small print somewhere on your jar near the Nutrition Facts. It's just one of those weird things. Like Dreyer's and Edy's ice cream– same thing, different names.

    • just a preference, use the brand you like

  54. I made this over the weekend and I think I may have messed it up. I followed the directions but the dressing has a weird taste. It tastes like to much yogurt or something, I just can't figure it out. It's got a weird after taste. Please help me figure out what I did wrong!!!

    • perhaps you don't like the taste of yogurt, but also as it sits, the flavors meld so it should sit in the refrigerator before eating.

    • I didn’t like the taste when first mixed together.  Once it had a chance for the flavors to meld (24 hours in the fridge) it tasted really good 

  55. I tried this, but I left out the vinegar, and added fresh dill. Now I actually prefer this recipe to the store bought versions of dressing. Guilt free, and delicious!!

  56. Thanks Gina! I just discovered that Hidden Valley Ranch dressing contains MSG, which is not good, so I won't be using that anymore. I am looking forward to trying my hand at your home made Ranch dressing.

  57. You are awesome Gina!!! This is my fav blog of all time!

  58. I'm making my way though Gina's Back Pages. Made this yesterday; kids loved it; I loved it, and it tasted even better today. I didn't have chives (it's not chives season yet) but substituted some slightly wilted dill, and it was pissah.

  59. Can we use light sour cream instead of fat free since they don't carry it where we currently live?

  60. It is difficult to find fat free greek yogurt where we live they usually have plain greek yogurt, will that work as well?

  61. I made this and it's really good! It's not quite like regular ranch. I actually like it a lot better than regular ranch! I'm going to try dipping chicken in it tonight like a previous poster suggested. Thanks for the awesome recipe!

  62. <53 calories for a quarter cup of ranch?? Oh my goodness! I could kiss you! My six year old has a food dye sensitivity and most ranches are a no-no (we also avoid artificial flavors and preservatives) so I'm sure he will want to kiss you as well! Lol

  63. OMG this was so good! After reading the posts, I knew it was going to make a lot, so after I filled my bottle with dressing, I marinated bonless chicken in the rest and then dipped them in bread crumbs and baked!! This is definatly a keeper.
    The only thing I did differenly was add Dill, because I LOVE dill!

  64. This is so good! Reduced buttermilk by half so it's thicker, so perfect! I'll never buy store bought ranch again!

  65. So excited to try this! I've triedseveral of your recipes and gotten 2 thumbs up from the hubby, who usually bawks at anything lowfat. I was just frowning over the 90 calories in just 1 tbsp of my bottled ranch. So glad I happened upon this one today! Thanks for all the great recipes!

  66. I am overjoyed at the thought of a buttermilk ranch recipe with 2 grams of fat and 52 calories in a 1/4 CUP! Ah, this made me so happy. I've lost almost 25 lbs, but dearly miss my beloved ranch. Now I can welcome it back home!

  67. Just made this, and I am so impressed! It's amazing! My grocery store didn't have white balsamic vinegar, so I just used regular balsamic vinegar. I also added a bit of cayenne pepper for some extra kick. The color isn't SO white, but it still looks like ranch. LOVE IT! Thanks so much for this recipe!

  68. I tried this and it was okay. I added more spices and herbs than in the recipe, but I need more flavor. I will try it again with half and half as someone posted. Someone posted using the package powder stuff, but I don't wanna go that route. I do love the amount you get to have per serving.

  69. We love ranch dressing, but we weren't crazy for this one with the buttermilk and vinegar, HOWEVER, I tweeked it using fat free half and half and just added enough in to make the dressing the consitency we like and it was SPECTACULAR!! We've tried several of your recipes. You Rock!!!

  70. I would just use white vinegar instead. I haven't frozen it so I'm not too sure.

  71. Can I use regular balsamic vinegar instead of white balsamic? I couldn't find white balsamic at the store. I'm just making it for myself so presentation isn't really a factor (I know the darker vinegar wouldn't blend in as nicely as the white).

    • I would use white vinegar or cider, the red will change the color.

    • I know that this comment is 5 years old, but to anyone else reading: If all you have on hand is regular balsamic, then YES it will turn out just fine! I can’t even tell a color difference at all. It’s only 1-2 tbsp in the entire batch of white things. I love this recipe!

  72. Is it possible to freeze this? It's a lot of dressing.

    • Yup you CAN freeze this! I tested this out by dividing the ranch into ziplock bag servings. Pull it out of your freezer and let it sit in your fridge overnight to thaw. Don't microwave this or I fear it might get gloppy. One caveat though: The original thickness of the dressing I would rate a 10 (most thick). The after freezing thickness is like a 7 (medium thickness), almost like store bought bottle consistency. Still a win for the ability to preserve it in my book!

    • Oh one more thing. There will be a little water separation at the top after thawing. Just shake your little ziplock bag a bit to reincorporate it. No big deal. 🙂

    • If you know you are making it to freeze, you could probably make it too thick on purpose, so that once it defrosts, it will be the correct consistency… 🙂 Just add more yogurt and less buttermilk to do this…

  73. I made this tonight and em excited to test it on my kids. We divided it in half and made a spicy version as well using taco seasoning, chipotle chili powder and cayenne pepper. I will do the same next time except use my own taco seasoning blend. Both are yummy!

  74. white balsamic vinegar can be replaced with white whine vinegar and a pinch of sugar 🙂

  75. You can try using apple cider vinegar instead of the white balsamic…

  76. what can I replace the white balsamic with>?

  77. I love ranch and this dressing is AMAZING! It's so good; nothing like the gross, sour low-fat and fat-free ranch dressings from bottles. I will make again and again. Thank you, Gina! I love your site and have lost 30 lbs on WW! -Bethany

  78. Just made this now and I'm IN LOVE. It's sooooo good; I can't wait to have a salad now!

  79. Would it make a big flavor difference if I used regular white vinegar?

  80. I love your recipes and this ranch is great! Do you think this could be frozen then thawed? My problem is I always have leftover buttermilk and don't want it to go to waste.

    • Try using the dry buttermilk. Like powdered milk you only add water and whisk or shake it in a jar. So handy to have both if you don’t keep milk in fridge all the time. 

  81. I love the idea of this recipe but I am not a huge fan of the sweetness the greek yogurt gives this. would using plain regular low-fat yogurt reduce that taste or is there another alternative to help out? thanks!

    – Abby

  82. Can't wait to try this! I love homemade ranch! So much better than bottled!

  83. If you're feeling lazy and don't mind packaged products, you can use the prepackaged dry ranch seasonings mix they sell to make your own dressing. Just use the wet ingredients as Gina posted. The recipe I use calls for about 1 tsp of the dry seasonings for every 7-8 tbsp of wet ingredients. I make this constantly with greek yogurt, light mayo (the green-edged label one) and low-fat buttermilk. It works like a charm and totally handles all my ranch cravings! Thanks for posting this Gina!!

  84. This dressing looks amazing. I am always looking for new homemade dressings, and this should be the next one on my list. Thanks for sharing!!!

  85. I made this for my family to go over a fresh salad (along with your spaghetti squash with meat sauce) and it was delicious! Thank you for all your amazing recipes!

  86. Made this tonight!!! FANTASTIC!!!!!!! LOVE IT!!!!!! Does NOT taste Lite which makes me LOVE it even more!! thanks!!!!!

  87. I made this last night to go along with the salad we were having for dinner and it was DELICIOUS! It makes a lot but that's OK because I can use it for lots of things like salads, sandwich dressing, and veggie dip! 🙂

  88. This is a great creamy dressing base! I did not add the vinegar or herbs because I was out and it was still delicious. I found it to be thick enough for me but a few tablespoons of the buttermilk could be left out for those who prefer thicker.

  89. I was looking at the ingredients on a bottle of ranch dressing, and there is so much garbage in those bottles, so I am happy to share a much healthier version with all of you!

  90. How long will this hold up for in the fridge?

  91. I am one of those who puts ranch on E-V-E-R-Y-T-H-I-N-G! Being from Texas I grew up on ranch and sweet tea LOL. Thanks to you now I don't have to feel bad about it lol!!

  92. I made this for dinner tonight! It was delicious! I made it slightly thicker by adding less buttermilk. With a whole 1/4 cup serving size I had enough to pour on my salad and on my baked potato too! This will be my ranch from now on!!

  93. How much dill, do you recall? I do love some dill…

  94. Gina I just found your blog today and wanted to pop in and say how excited I am. With a family of five, and kids ranging in ages from 15 – 7, it's so hard to find something that everyone will eat. I've saved a bunch of recipes to try and printed out some to use this coming week. Thank you also for including information like the sides and such to complete the meals. I often struggle with what to serve with the main dish and your recommendations are such a relief!As soon as I have some reviews from the clan, I'll be sure to post back! Thanks again~

  95. Welcome Rita!

  96. I found it; I'm your new follower; studying your blog for your great recipes.

  97. I was looking for a light mac and cheese recipe; found your great site. Love it.Great healthy recipes; I am tryig to follow you .

  98. I just found your blog today while searching for lowfat dressing ideas – how exciting to find one that's for Buttermilk Ranch! Can't wait to try this weekend. I see too that you post WW points, both old and new for your recipes. I can't tell you how helpful that is – and especially awesome you post the 'old' points – that's what we prefer to use. Can't wait to check out the rest of your site!

  99. OH YUM! I have been craving a creamy dressing for my salad lately….this looks divine!

  100. Gina! You're my she-ro. Thank you for sharing your great gift!!!

  101. Is there a way to make this without mayo? I'm not a mayo fan.


  102. Such a great recipe! Love the healthy dressing 🙂

  103. hi gina, i've always make heathy dinner recipes but my daughters dont want to eat heathy

  104. This sounds so yummy! I agree, homemade dressings are the best!

  105. Could definitely use a great low-fat homemade ranch dressing! yum!

  106. To make this thicker, add more yogurt and less buttermilk.

    Dee- You could use regular yogurt in it's place.

    This should keep 4-5 days.

    Hope you all enjoy!

  107. Yay! Ranch dressing is my favorite but it is also one of the unhealthier options (because its creamy I suppose). Thanks SO MUCH for sharing a recipe for a healthier option other than store bought!

  108. Any idea how long this will keep in the fridge after making it?

  109. You are amazing! 1/4 cup for a serving size is a lot and it's only 52 calories. I just looked at my regular store brought ranch dressing and the serving size is 2 tablespoons and 130 calories! Thanks for this recipe!

  110. Do you have suggestions for people who live in countries (Mexico) where I can't buy greek yogurt? There are a lot of recipes I want to make but they have greek yogurt and I am not sure how to substitute–not adventurous outside of a recipe!!

    Thanks I love your website and tell everyone I know about it!!

  111. gina your so skinny

  112. gina, you rock

  113. my family and me have made 3 of your recipes

  114. i have a family and they love your website and recipes

  115. i love gina's skinny recipes!

  116. I am so looking forward to making this. I love Ranch!! Looks like I will be making myself a lot more salads. Thanks so much 🙂

  117. Gina – How would you make this thicker? I do not see where you suggested how to do this. Thanks!

  118. I've never used buttermilk powder, but I think it will be fine.

    If you use this as a dip, you may want to make it thicker as I suggested above.

    And yes, to double or triple, just multiply the ingredients.

    Susan's original recipe had fresh dill as well for those of you who like dill.

    • And how do you make it thicker? I am so excited about this total recipe! Going to see if our Outlet Mall has a Harry & David to buy BBQ sauce. Could or should you put in blender? Pulverize herbs too much?

  119. I've never made homemade dressing and this looks really creamy & good! I think this may work as a snack for me tonight! All I need to buy is fat free plain greek yogurt.

  120. Looks so Yummy! Making wings tonight and that will be a great dipping sauce!

    I don't have buttermilk on hand, but I do have the powdered buttermilk, do you think it would be the same?

  121. This looks so good, going to make some this week. My 11 y/o daughter is type 1 diabetic and she only uses ranch dressing….your carb count is low, perfect for her. Think I will let her make it 🙂
    Jennifer T.

  122. Hi there, here's a silly question…oh and by the way, your recipes are amazing!!!!! thank you for all the hard work you put into all this!

    My question is, I plan to make this dipping sauce as an appetizer to serve at a party. Do I just double the ingredients for the amount of people? Like for ex. for 36 servings, do I just triple the amount of each ingredient?

  123. This excites me 🙂 You rock!

  124. This looks so amazing that I almost want to kiss you on the mouth for sharing it. LOL! I am having a dinner party this weekend and this is EXACTLY what I'm going to make with my fresh garden tomatoes and lemon cucumbers.

    Kelly H.

  125. This looks awesome!! Homemade is always so much better than the store bought kind. And sugar free! Thanks!