• 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.