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Lighter Classic Ranch Dressing

Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, March 2009


  • 1/2 cup reduced-fat sour cream
  • 1/2 cup low-fat buttermilk
  • 2 teaspoons extra-virgin olive oil
  • 1 lemon, zest finely grated, juiced
  • 2 teaspoons fresh thyme, chopped
  • 1 garlic clove, minced (1 teaspoon)
  • 1/2 teaspoon coarse salt


  1. Whisk all the ingredients together in a medium bowl until combined. Use immediately, or refrigerate, covered, for up to 2 days.

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