Chive-Lemon Buttermilk Ranch Dressing/Dip


I can’t bring myself to purchase bottled salad dressings anymore. A few times over the past few years I have been lured in by nice packaging and yummy sounding concoctions. I am always disappointed. Every. Time.

I was in a rut of using my standby dressing – hummus thinned with lemon or water. I needed something new and ranch dressing popped in my brain. I recall several other moms saying ranch was their kids go-to dip for just about everything. Seemed like it was worth a try.

And of course, first time I made this, my little eat anything man, Matty, was consuming it by the spoonful.

We have had this with chicken, raw veggies, roasted vegetables and of course as salad dressing. Perfect in each instance.

I am pretty sure a roasted vegetable platter with this dip is my new fall/winter appetizer for parties.

citrus roast chickensalad (1 of 1)

Lemon Chive Ranch Dressing/Dip
I doubled it. Why not?
  • 1/2 cup buttermilk
  • 2 Tablespoons low fat sour cream
  • 2 Tablespoons Hellman’s mayonnaise
  • 1 garlic clove put through garlic press or as finely minced as you can
  • 2 Tablespoons finely chopped fresh chives
  • 1/2 teaspoon dijon mustard
  • juice of 1/2 lemon
  • salt and pepper (add pinch of each and then taste after for whether you want more)
  • shake jar vigorously (with lid on of course).
  • Use as salad dressing, veggie dip, awesome with breaded chicken nuggets, roast chicken – almost anything!
  1. Put all the ingredients into a jar with a lid. Shake vigorously.
  2. Be delighted with this lovely little dressing you just whipped up.


Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page
  • Caitlin

    Another absurdly delish recipe. I just did the WW math and if you use light mayo, greek yogurt and low-fat buttermilk you can make a double batch for like 8 WW points TOTAL. Meaning, you can eat delicious dressing on your salad for like 1-2 points. Lifesaver!