Buttermilk Ranch Dressing

I have been wanting to make home-made ranch dressing for a while now.  I’m not a big fan of bottled ranch dressing, so I though I could make one that suited me better. I took this basic idea from Relish magazine, one of those weekly publications that is tucked in my local newspaper once a week – usually on the day that they are running the food ads.  The original recipe uses buttermilk, light mayonnaise, and sour cream – and I lightened it up a bit.  And here is an important hint about light mayonnaise.  I am not a big mayonnaise eater – usually just in tuna salad.  So I usually only buy a small jar of it.  When I went to make this recipe I discovered that there wasn’t enough left in the jar, so I went to the store to get more, and even bought a larger jar because it’s summer, and I’m liable to want to have tuna salad more often.  I grabbed a jar of the brand I usually buy that was labeled “light” mayonnaise.  Somewhat to my surprise, the label said that it had 6 grams of fat/tablespoon.  I don’t like non-fat mayonnaise – it tends to be too sweet.  So I did a little searching and discovered that the same brand has a “low fat” product that only has 1 gram of fat per tablespoon.  This makes a big difference in the fat gram count of the final product, so check your labels.  By the way, I’m using Best Foods Low-Fat Mayonnaise Dressing.

Buttermilk Ranch Dressing

½ cup reduced-fat buttermilk
½ cup non-fat sour cream
½ cup low fat mayonnaise
2 Tablespoons chopped chives
2 Tablespoons chopped fresh parsley
1 garlic clove, crushed
2 teaspoons fresh lime juice
Coarsely ground black pepper to taste

Combine all ingredients in bowl. Whisk well. Refrigerate for one hour.  I actually think this tastes better the next day when the flavors have had a chance to blend. Makes 1½ cups. A two tablespoon serving has just under 1 gram of fat/serving.

This is the reason that I actually made the dressing – to serve as a dip for snap peas that are showing up in the market now.

ranch dressibg

However, I made a double recipe so I can experiment with it.  More about the experiments later.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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