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Prep Time: 4 Minutes Cook Time: 2 Minutes |
Ready In: 6 Minutes Servings: 10 |
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Co-workers often ask me to bring in my Ranch Dressing to have in the lunch room. This is the recipe I normally use. Ingredients:
1/2 cup low-fat mayonnaise |
1/4 cup low-fat sour cream or 1/4 cup nonfat sour cream |
2 tablespoons nonfat yogurt, lemon flavour optional |
1 teaspoon onion powder |
3/4 teaspoon garlic powder |
1/2 teaspoon chives, snipped |
1/4 teaspoon lemon, zest of |
1 teaspoon dried dill |
1 teaspoon mixed dried herbs or 1 teaspoon mixed fines herbes |
1 teaspoon low-sodium instant chicken bouillon granules |
1/2 teaspoon lemon juice |
1/4-3/4 cup fat-free buttermilk |
Directions:
1. Use a food processor, blender, or whisk by hand, all of the ingredients except buttermilk.
2. Add buttermilk a little at a time until desired consistency is reached (If you like a thicker consistency, this can double as a dip or a spread).
3. Chill 4-6 hours or overnight.
4. Serve over crisp salad greens and garnish with croutons.
5. For variation, omit salad herbs, and add 3/4 cup chopped green onion and 3/4 cup crumbled blue cheese or spicy Feta cheese.
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