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Low-Calorie Creamy Cucumber Ranch Dressing Recipe

This ranch dressing was lightened up with Greek yogurt, low fat buttermilk and light mayonnaise along with cucumbers, Spring chives, parsley and a hint of lemon. If you don't like mayonnaise you could replace it with more buttermilk and yogurt.

Light, tangy and refreshingly cool, this Skinny Cucumber Ranch Dressing offers all the creamy flavor of classic ranch with far fewer calories. It combines low-fat buttermilk, fat-free Greek yogurt and a touch of light mayonnaise for creaminess, while cucumber, fresh chives and parsley add brightness. A squeeze of lemon and a hint of garlic complete the balance of flavors. Use it on salads, as a dip for fresh vegetables, or as a lighter sauce for grilled proteins.

The dressing is intentionally simple to make and easy to customize. If you prefer to avoid mayonnaise, you can increase the proportion of buttermilk and Greek yogurt for a tangier, even lighter result. Finely chop the herbs and squeeze excess water from the cucumber to keep the consistency smooth and creamy. Chill briefly before serving to let the flavors meld.

Skinny Cucumber Ranch Dressing

A lighter take on classic ranch using Greek yogurt, low-fat buttermilk and light mayonnaise, blended with cucumber, fresh herbs and lemon for a bright, creamy dressing.
This ranch dressing was lightened up with Greek yogurt, low fat buttermilk and light mayonnaise along with cucumbers, Spring chives, parsley and a hint of lemon. If you don't like mayonnaise you could replace it with more buttermilk and yogurt.
Total:
15 mins
Yield:
7 servings
Serving Size:
1 /4 cup

Ingredients

  • 1/2
    cup
    low-fat buttermilk
  • 1/4
    cup
    light mayonnaise
  • 1/4
    cup
    fat-free Greek yogurt
  • 1
    small cucumber, peeled and seeds removed
  • 3
    tbsp
    fresh parsley, chopped
  • 1
    clove
    garlic, minced
  • 1/4
    cup
    chives or scallions, thinly sliced
  • juice of 1/2 lemon
  • 1/8
    tsp
    garlic powder
  • 1/4
    tsp
    freshly ground black pepper
  • 1/4
    tsp
    salt

Instructions

  • Combine all ingredients in a blender and blend until smooth and creamy. Taste and adjust salt, pepper or lemon juice as needed. If you prefer a chunkier texture, pulse briefly instead of blending until completely smooth. Chill before serving to let the flavors develop.

Final Note:

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Nutrition


Serving:
1
/4 cup

,

Calories:
43.5
kcal

,

Carbohydrates:
3.5
g

,

Protein:
2
g

,

Fat:
2.5
g

,

Fiber:
0.5
g

Serving Suggestions

Use this dressing on green salads, as a dip for raw vegetables like carrot sticks and bell pepper slices, or spoon it over grilled chicken and baked potatoes for a lighter finish. It also makes a tasty spread for sandwiches and wraps.

Variations & Tips

For a dairy-free version, substitute the buttermilk and yogurt with unsweetened plant-based yogurt and a splash of dairy-free milk plus a teaspoon of apple cider vinegar for tang. To make a thinner dressing, add a little extra buttermilk. If you prefer more herb flavor, increase the parsley and chives. To reduce sodium, omit or reduce the added salt and season to taste.

Storage

Store the dressing refrigerated in a sealed container. Give it a gentle stir before using if it separates slightly. Taste again after chilling and adjust seasoning if needed.