A Higher-Protein Take on Homemade Ranch
Ranch is one of those things that can go on just about anything, but traditional homemade ranch gets most of its creamy base from mayonnaise and sour cream. This version takes a different approach, using cottage cheese and plain yogurt to create that creamy texture while adding more protein.
And it still tastes like ranch. It has that familiar tang, plenty of herbs and seasoning, and a rich, creamy texture that works just as well alongside a plate of vegetables as it does drizzled over a salad.
Why Cottage Cheese Works So Well
Cottage cheese has become popular as a way to add protein to all kinds of recipes, but texture matters. Simply stirring cottage cheese into a dressing isn’t going to give you the smooth, creamy ranch you’re looking for.
Once thoroughly blended, however, the curds disappear and cottage cheese becomes a surprisingly creamy base. A little extra virgin olive oil adds richness and helps smooth out the slightly chalky mouthfeel that blended cottage cheese can sometimes have.
Paired with plain yogurt, you get a creamy ranch without needing mayonnaise or sour cream.
The Importance of Making Your Own Ranch Seasoning
The seasoning is what turns a creamy dressing into ranch, and this is one place where making your own really makes a difference.
A homemade ranch seasoning lets you control exactly what goes into it and, just as importantly, how it tastes. You can use good-quality dried herbs and spices, adjust the salt to your liking, and skip the unnecessary ingredients that can find their way into packaged seasoning mixes.
My homemade ranch seasoning includes buttermilk powder, so that classic ranch tang is already built into the mix. It also means one batch of seasoning can stay in the pantry ready for far more than just salad dressing. Use it for dips, potatoes, chicken, vegetables, popcorn, or anywhere you want that familiar ranch flavor.
Once you have a jar made, homemade ranch becomes almost as convenient as reaching for a packet—and you get to decide exactly what’s in it.
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Dressing, Dip, or Spread
One of the best things about this ranch is that you control the consistency.
Leave it thick and creamy and it makes a great dip for fresh vegetables, wings, or anything else that needs a little ranch alongside it. The thicker consistency also makes it perfect for spreading on wraps and sandwiches.
For salads, simply thin it until it’s easily pourable. You get the same ranch flavor, just in the consistency that works for what you’re making.
It’s one recipe that can easily take the place of a dressing, dip, and sandwich spread in the refrigerator.
High Protein Ranch Dressing
Ingredients
- 1 cup cottage cheese
- 1 cup plain yogurt
- 3 tbsp homemade dry ranch seasoning
- 2 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- Buttermilk, as needed to thin
Instructions
- Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy.Add the extra virgin olive oil and blend again until fully incorporated and the mixture is smooth and silky.Add the plain yogurt, ranch seasoning, and red wine vinegar. Blend until everything is thoroughly combined.For a thick dip or sandwich and wrap spread, you may not need to thin the ranch at all. For a salad dressing, add buttermilk 1 tablespoon at a time, blending between additions, until the ranch is creamy and easily pourable.Transfer to a covered container and refrigerate for at least 30 minutes before serving to allow the dried herbs to hydrate and the ranch flavor to fully develop.
Notes
- This recipe uses my homemade dry ranch seasoning, which already contains buttermilk powder. Because the buttermilk flavor is built into the seasoning, you don't have to use buttermilk to thin the ranch. Regular milk or even a little water can be used instead.Blending the cottage cheese completely smooth before adding the remaining ingredients helps eliminate the curds and creates a creamy base. Adding the olive oil next gives the dressing a richer, smoother mouthfeel.The finished consistency is completely up to how you plan to use it. Leave it thick for dipping vegetables or spreading on wraps and sandwiches, or gradually thin it for a pourable salad dressing.