Low-Calorie, Flavor-Packed Homemade Salad Dressings
Why settle for store-bought salad dressings loaded with oils, sugars, and additives when you can whip up your own in minutes? These homemade Ranch and Blue Cheese dressings use blended cottage cheese, Greek yogurt, and buttermilk for a creamy, protein-packed base that’s big on flavor and low on calories—under 40 calories per 2 tablespoons! Ditch the processed junk and enjoy these wholesome, delicious alternatives that elevate salads, veggies, or even wings. Below, you’ll find pint-sized recipes (perfect for smaller batches), a comparison to Kraft’s versions, and a chart to highlight how these homemade options outshine store-bought in both ingredients and nutrition.

Homemade Ranch Dressing (Pint Size)
Yield: Approximately 16 oz (1 pint, about 32 tablespoons) Prep Time: 10 minutes

INGREDIENTS
3/4 cup cottage cheese (small curd, full-fat) – 6 oz
1/2 cup Greek yogurt (plain, full-fat) – 4 oz
1/3 cup buttermilk (full-fat, adjust for consistency) – 2.7 oz
1 tsp dried dill
1 tsp dried parsley
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dried chives
1/3 tsp kosher salt (or to taste)
1/4 tsp black pepper (freshly ground)

INSTRUCTIONS

1. Blend cottage cheese, Greek yogurt, and buttermilk in a blender or food processor until smooth (1–2 minutes), scraping down sides as needed.
2. Add dried dill, parsley, garlic powder, onion powder, chives, salt, and pepper. Blend briefly (10–15 seconds).
3. If too thick, add buttermilk, 1 teaspoon at a time, until pourable.
4. Taste and adjust seasonings.
5. Pour into a pint jar, seal, and refrigerate for 1 hour to meld flavors. Shake before serving.

Storage: Up to 1 week in the fridge.
Variations: Add a pinch of cayenne for heat or double the herbs with fresh versions for brighter flavor.
Nutrition per 2 Tablespoons (approx. 30g): ~18 calories, 2.2g protein, 1.2g fat, 1g carbs (~1g sugar), ~30mg sodium.

Homemade Blue Cheese Dressing (Pint Size)
Yield: Approximately 16 oz (1 pint, about 32 tablespoons) Prep Time: 10 minutes

INGREDIENTS
3/4 cup cottage cheese (small curd, full-fat) – 6 oz
1/2 cup Greek yogurt (plain, full-fat) – 4 oz
1/3 cup buttermilk (full-fat, adjust for consistency) – 2.7 oz
3 oz blue cheese, crumbled (about ¾ cup)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp kosher salt (or to taste)
1/4 tsp black pepper (freshly ground)
1/2 tbsp fresh chives or parsley, finely chopped (optional)

INSTRUCTIONS

1. Blend cottage cheese, Greek yogurt, and buttermilk until smooth (1–2 minutes), scraping down sides.
2. Add garlic powder, onion powder, salt, and pepper. Blend briefly (10 seconds).
3. Pulse in half the blue cheese (~⅓ cup) 3–4 times for texture, then transfer to a bowl.
4. Fold in remaining blue cheese and optional herbs by hand.
5. Adjust consistency with buttermilk if needed.
6. Taste and adjust seasonings.
7. Pour into a pint jar, seal, and refrigerate for 1 hour. Shake before serving.

Storage: Up to 1 week in the fridge.
Variations: Reduce blue cheese to 2 oz for milder flavor or add cayenne for a spicy kick.
Nutrition per 2 Tablespoons (approx. 30g): approx. 38 calories, 3.2g protein, 2.6g fat, 1g carbs (approx. 1g sugar), approx. 70mg sodium.

Compared to Kraft’s Classic Ranch and Chunky Blue Cheese dressings, these homemade versions are a game-changer. They use nutrient-dense dairy for creaminess and protein, skipping the heavy oils and chemical additives that inflate calories and sodium in store-bought options. Here’s how they stack up per 2-tablespoon serving, with a chart to visualize the nutritional differences.

Ingredients Comparison

• Homemade Ranch: Cottage cheese, Greek yogurt, buttermilk, dried dill, parsley, chives, garlic powder, onion powder, salt, pepper. Clean, simple, and free of oils, sugars, or preservatives. The dairy base adds protein and creaminess without the junk.
• Kraft Classic Ranch: Soybean oil (calorie-heavy base), vinegar, water, buttermilk, sugar, egg yolks, salt, monosodium glutamate (MSG), modified food starch, phosphoric acid, xanthan gum, disodium guanylate/inosinate (flavor enhancers), potassium sorbate, sodium benzoate, calcium disodium EDTA (preservatives). Packed with processed additives and oils, contributing to higher calories and sodium.
• Homemade Blue Cheese: Cottage cheese, Greek yogurt, buttermilk, blue cheese, garlic powder, onion powder, salt, pepper, optional fresh herbs. Real cheese provides the bold flavor and chunky texture, with no need for artificial stabilizers or sugars.
• Kraft Chunky Blue Cheese: Soybean oil, water, vinegar, blue cheese, sugar, salt, modified food starch, natural flavors, xanthan gum, potassium sorbate, calcium disodium EDTA, phosphoric acid, polysorbate 60, dried onions/garlic, lactic acid, spices, cheese cultures, enzymes, artificial color, sodium phosphate, beta carotene (color). Relies on oil for texture and includes a long list of preservatives, emulsifiers, and artificial colors.

The homemade dressings cut out vegetable oils (empty calories), sugars, and chemical additives, delivering a cleaner, fresher taste with real ingredients you can pronounce.

Flavor Profile: Warm, aromatic, and mildly spicy with Indian-inspired flavors.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups apple cider vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp curry powder (mild or hot, to taste)
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1-inch piece ginger, sliced
• 1 small onion, thinly sliced
• 1 dried red chili (optional, for heat)

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, sugar, curry powder, and turmeric. Heat until dissolved (5 minutes). Remove from heat.
2. Pack the jar: Layer cumin seeds, mustard seeds, ginger, onion, and chili (if using) in a clean quart-sized mason jar. Add eggs carefully.
3. Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring submersion. Leave ½ inch headspace.
4. Seal and store: Seal, cool to room temperature, and refrigerate for 4–7 days for flavor to meld. Consume within 1 month.
5. Serve: Pairs well with naan, rice, or as a bold side dish.
   

Notes: Curry powder varies in heat; taste your brine before pouring. For milder flavor, reduce curry to 2 tsp.

Flavor Profile: Smoky, mildly spicy, with a rich, earthy depth.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups apple cider vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chipotle powder (or 1 canned chipotle in adobo, chopped)
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 small red onion, thinly sliced
• 2 cloves garlic, smashed

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, brown sugar, smoked paprika, and chipotle powder. Heat over medium, stirring until dissolved (5 minutes). Remove from heat and cool slightly (10 minutes).
2. Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, peppercorns, cumin seeds, and onion. Gently add eggs, packing snugly.
3. Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring they’re submerged. Leave ½ inch headspace. Use a weight or parchment paper if eggs float.
4. Seal and store: Wipe the rim, seal, and cool to room temperature. Refrigerate for 3–7 days (3 for mild, 7 for bold flavor). Consume within 1 month.
5. Serve: Perfect for tacos, salads, or as a bold snack.

Notes: For less heat, reduce chipotle powder to ½ tsp. The brine may stain slightly due to paprika; shake gently every 2 days for even flavor.

Flavor Profile: Tangy, garlicky, and herbaceous, perfect for a traditional pickled taste.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups white vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 3 cloves garlic, smashed
• 2 tbsp fresh dill (or 2 tsp dried dill)
• 1 ½ tsp black peppercorns
• 1 tsp mustard seeds
• ½ small onion, thinly sliced
• 2 bay leaves
  
• 1 tbsp ground turmeric

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, turmeric, and sugar. Heat over medium, stirring until dissolved (about 5 minutes). Remove from heat and cool slightly (10 minutes).
   
2. Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, dill, peppercorns, mustard seeds, onion, and bay leaves. Gently add eggs, packing snugly but carefully to avoid cracking.
   
3. Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged (about 3 cups total). Leave ½ inch headspace. If eggs float, place a small piece of parchment paper or a clean weight on top.
4. Seal and store: Wipe the jar rim, seal with a lid, and cool to room temperature. Refrigerate for 3–7 days for optimal flavor (3 days for mild, 7 for bold). Consume within 1 month.
5. Serve: Great as snacks, on salads, or with crackers.

Notes: Gently shake the jar every 2 days to distribute spices. For heat, add 1 sliced jalapeño or ½ tsp red pepper flakes.