There's just something about thick and creamy ranch dressing that makes everyone want it. Whether it be on their salads, raw veggies, or sandwich, there's no denying it's popularity here in the U.S.
It also has quite the reputation of being bad for your waistline and health (like so many foods we Americans love to gorge on!). And for good reason. It's full of junk! At 14 grams of fat and 140 calories per 2 tablespoons, regular ranch dressing is as bad as it gets. On top of that, if you read the label on most, you'll find all kinds of additives and preservatives. Kind of scary when you consider it's a top choice amongst kids for a condiment.
This homemade version skips the mayo and only has a few ingredients. It's impossible to get that bottled ranch taste when you aren't using Xanthum Gum, modified corn starch, and sugar like they do, but I think this version is very satisfying. I can taste the freshness of the herbs and the creaminess allows you to use it as a dip for those favorite raw veggies.
It's interesting how you come to crave fresh ingredients of the homemade version and despise the chemical taste of the bottled after switching for awhile.
The best part? 20 calories per 2 tablespoons=1 serving!
Buttermilk Ranch Dressing
3/4 c. low-fat buttermilk
1 c. non-fat plain Greek yogurt (I love Chobani)
2 t. onion powder
4 t. fresh chopped dill
2 T. fresh chopped chives
sea salt and pepper to taste
Mix all the ingredients together with a whisk until creamy. Refrigerate in airtight container for up to 5 days. It will thicken after refrigeration.
**NOTE: As you add the fresh herbs and seasonings, taste and decide if you'd like more. Everyone likes a different level of each taste.
--What do you like to top your salad with? Lately I've been skipping the dressings altogether and use cottage cheese and tuna to top mine. I love the saltiness of them both with the fresh greens and vegetables.