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Cucumber Ranch Dressing

Ranch pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans. Learn how to blanch vegetables.

  • Yield: Makes 2 1/4 cups
Cucumber Ranch Dressing

Source: Martha Stewart Living, August 2005


  • 1 medium cucumber, peeled, halved lengthwise, seeded, and grated on the large holes of a box grater
  • 1 tablespoon shallot, finely chopped
  • 3/4 cup sour cream
  • 1/4 cup low-fat buttermilk
  • 1/4 cup mayonnaise
  • 3 1/2 tablespoons (about 1 lemon) fresh lemon juice
  • 1 1/4 teaspoons coarse salt
  • Pinch of cayenne pepper
  • 3 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons fresh chives, finely chopped


  1. Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.

Reviews (2)

  • mamahenof5 23 Apr, 2014

    This is the best salad dressing ever. It's our new ranch! My family loves the flavors, especially the lemon tang at the end. I make it all the time now and it's super quick to whip up.

  • jvint 30 Mar, 2009

    This was just the ranch dressing that I was craving. I couldn't get my cucumber to shred using the box grater, so I just chopped it finely. There was too much lemon juice for my taste, next time I will add a little less. Other than that, it was delicous. I will certainly make it again.

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