The thing about this wonderful salad dressing is, well it’s not just for salads. Think about it. How many ways can you use ranch dressing? Unbelievably, I really enjoy using it over steamed vegetables.
And the thing I like most about this recipe is that it is a much lower calorie version than many – still very flavorful and so very fresh tasting.
Like all homemade dressings, make up a batch and store in the refrigerator for about a week, stirring before every use. This recipe makes about 2 cups. Enjoy!
Buttermilk Ranch Dressing
makes about 24 servings (2 tbsp ea)
1 1/3 cups low fat buttermilk
1/2 cup fat free sour cream
3/4 cup (6 oz) low-fat mayonnaise
4 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh dill (or 1 tsp dried dill weed)
2 tablespoons minced fresh parsley (or 2 tsp dried parsley flakes)
2 tablespoons minced fresh chives (or 2 tsp dried chives)
2 medium garlic cloves, finely minced (or 1 tsp garlic powder)
1 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Hungarian paprika
1/4 teaspoon granulated sugar
Store the sealed jar in the refrigerator up to a week.
Find the Nutritional facts here