Creamy Cottage Cheese Ranch Dressing

This cottage cheese ranch dressing is creamy, low in fat and made with fresh herbs for a delicious flavour twist. Simple to make and ready in only 5 minutes, perfect to serve with a variety of dishes.

Course Salad, Snack

Cuisine gluten free, Low fat, vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 57kcal

Author Monika Dabrowski

Equipment

Immersion blender

Ingredients

⅔ cup cottage cheese regular or reduced fat
½ cup natural yogurt
1 tablespoon mayonnaise regular or reduced fat
1 tablespoon lemon juice
1 small garlic clove or ½ med., finely chopped
1½ tablespoons chives finely chopped
1 tablespoon parsley leaves only, finely chopped
½ tablespoon dill leaves only, finely chopped
¼ teaspoon fine sea salt and pepper to taste

US Customary - Metric

Instructions

Prepare cottage cheese: Combine the cottage cheese, yogurt, mayo and garlic and puree until velvety smooth and creamy.
Add herbs: Stir in the herbs and lemon juice then add salt and pepper to taste.
TIP: You can briefly blend the mixture to allow the herbs to release more flavour, but this is optional.
Chill and serve: You can either serve the dressing immediately or chill for 30 minutes then serve.

Notes

I used a combination of chives, parsley and dill but you can omit some of the herbs or tweak the amounts to suit your taste.
For better texture use only the leaves of the herbs (avoid tough stalks).
Use an immersion blender to puree the cottage cheese mixture until velvety smooth and creamy.
Adjust the consistency if required. See tips above.
Keep your herby cottage cheese ranch in a jar/bottle refrigerated for up to 4 days.
Not suitable for freezing. Freezing will affect the texture and your once creamy sauce might end up grainy.

Nutrition