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
Combine all ingredients in a quart jar. Screw on lid and shake until smooth. Allow to set overnight in the refrigerator before serving. Always shake before serving.
Store the sealed jar in the refrigerator up to a week.
Find the Nutritional facts here