Homemade House Dressing

This is a sneaky-healthy salad dressing that drinks like a creamy buttermilk ranch but skips the mayonnaise and most of the fat. The trick is the cottage cheese, pureed in a blender until completely smooth, which gives you a thick, tangy base loaded with protein.

Full-fat or 4% cottage cheese gives the richest texture. Low-fat works but the dressing will taste thinner and less creamy. Watery cottage cheese should be drained briefly in a fine sieve before blending so the dressing isn’t loose.

Buttermilk does double duty here. It thins the puree to a pourable consistency and amplifies the tangy flavor that makes the dressing read as ranch-adjacent. Whole milk works in a pinch but tastes flat.

Blend longer than you think. The cottage cheese curds need 60 to 90 seconds in a high-speed blender before they fully break down into a smooth, lump-free dressing. Stop early and you get a gritty, ricotta-like texture instead of velvety pour.

The sundried tomatoes and scallion stir in at the end for visual flecks and concentrated bursts of flavor. A few small chunks beat fully blended for that.

Kitchen Tips

• Chill at least 30 minutes before serving. The flavors meld and the texture firms slightly into a proper coating dressing.
• Use Parmigiano-Reggiano, not the green-shaker stuff. The real cheese has stronger umami, less filler.
• For thicker dip consistency, cut the buttermilk to ¼ cup. For pourable salad dressing, keep at ½ cup or add a splash more.
• Keeps 5 days in the fridge, covered. Stir before each use, the herbs settle.

Variations

• Add 1 minced garlic clove or ½ teaspoon garlic powder for a more ranch-like profile.
• Stir in 2 tablespoons fresh chopped basil for a brighter, summery dressing.
• Swap sundried tomatoes for chopped Kalamata olives and add a splash of red wine vinegar for a Greek twist.