Maybe I don’t get out enough. Maybe I have been unlucky. Either way, I have never heard of putting cottage cheese into a salad dressing until I found this creamy and cheesy ranch salad dressing. It was a ‘wow’ moment for me. The cottage cheese adds a creaminess that really boosts this dressing. Packed with nutty Parmesan and hints of classic Ranch, this dressing is great on a salad.
The Skinny On Flavor
I didn’t go ‘skinny’ when I made this creamy and cheesy Ranch salad dressing. No low-fat cottage cheese. No light buttermilk. I was committed to having a nice-and-thick dressing that would stick to my salad and not make a ‘dressing lake’ on my plate. You go can that route if you want. I went big. And my efforts were rewarded!
To keep myself from overindulging, I served the dressing in these cups.
Also try my parmesan and peppercorn ranch dressing!
Creamy and Cheesy Ranch Salad Dressing
Equipment
Ingredients
- 1 cup cottage cheese
- 2/3 cup buttermilk
- 1 /4 cup chives chopped (you can use the green parts of green onions instead)
- 2 tablespoons Parmesan cheese grated
- 2 cloves garlic minced
- kosher salt to taste, optional
- freshly ground black pepper to taste
Instructions
- Place all ingredients except for the salt (if using) and pepper into a food processor and process until smooth.
- Add salt (if using) and pepper and pulse a few times.
- Cover and refrigerate for 12 hours before serving.
Notes
Nutrition
Nutritional values are approximate.
