Monday, March 16, 2015

Homemade Low-fat Ranch Dip or Dressing #GardenCuizine #NNM

Low-fat Ranch
Preservative free ~ No artificial flavors
    Ranch dressing continues to be a favorite of just about everyone I talk to. As a dietitian, my challenge is to steer individuals towards a healthier diet and lifestyle. Commercial Ranch dressings are loaded with over 20 ingredients including MSG. Here's how to quickly prepare a much healthier Ranch dressing with less than half the calories and fat as commercial Ranch. Even your picky eaters will enjoy the garden fresh and delicious flavor.

Yields: 10-12 ounces (about 24 tablespoons)
Suggested Serving Size: 1 to 2 tablespoons


1 cup lite mayo
1/2 cup buttermilk (or 1 1/2 teaspoon (tsp) apple cider vinegar added to 1/2 cup low fat milk)
1 tablespoon lemon juice
1 clove garlic - finely minced
1 Tablespoon dried parsley
1 Tablespoon fresh dill - chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder

    Putting it all together

  • Combine all ingredients in a bowl or jelly jar. I like using a jelly jar (less clean up!).
  • Whisk or shake well to combine.
  • Refrigerate 1 hour before serving. Shake again before serving.
    National Nutrition Month Snack Tips: Keep washed and cut veggies such as carrots, celery and sweet peppers stored in baggies on a visible shelf in your refrigerator. Have homemade Ranch in a container nearby as a healthy snack dip.  
Also, note that dill weed freezes well. A fresh bunch of dill can be rinsed (shake off excess water) and stored in a freezer baggie and used as needed in recipes.

Enjoy as a dip for raw veggies or as a salad dressing. Note: for a thinner consistency - simply add more milk as desired.

GardenCuizine Nutrition Data Low-fat Ranch Dressing: 1 Tablespoon (15g): 34 calories, 3 g total fat, 0 saturated fat, 101 mg sodium, 1g total carbohydrate 
Photo and blog post recipe Copyright (C)Wind. All rights reserved.

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