Ranch Dressing (Module 7)
Servings
6Serving size
about 3 tablespoonsThis recipe can easily be multiplied and keeps well for 3-4 days.
Ingredients
| 1/4 cup Reduced fat mayonnaise |
| 1/2 cup Nonfat Greek Yogurt |
| 1/3 cup Reduced fat sour cream |
| 1 fluid ounces Reduced fat buttermilk |
| 1 tsp.. White wine vinegar |
| 1/2 tsp. Sugar |
| 1 tsp. Onion powder |
| 1 tsp. Garlic powder |
| 1 Tbsp. Dried dill |
| 1 Tbsp. Dried chives |
| 1 Tbsp. Dried parsley |
| 1/4 tsp. Salt |
Instructions
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
It’s true: That little bit of time you spend making your own saves you a whopping 145 calories per three tablespoon serving (210 calories for the Hidden Valley Ranch versus 65 if you make your own). There’s a similar reduction in the amount of salt, at 390 milligrams for the bottled dressing and only 210 if you make it yourself. You also get to choose the type of fat by selecting a mayonnaise made with olive oil rather than the soybean oil or canola oil that the Hidden Valley Ranch is made with.
The most important part is that your homemade dressing tastes better. A LOT better. Flavor, texture, freshness, no weird aftertaste – it’s all there in your own dressing and much more like the same delicious quality of what Hidden Valley Ranch Dressing started out as back in the 1950s.