Who doesn’t love Ranch dressing?
Ranch dressing has become sort of an American food icon if you will and I can bet that about 80% of the population has a bottle of it in their fridge this very moment. It also isn’t just for drizzling over a nice crisp wedge of iceberg lettuce anymore, although that is quite delicious.
It’s become the dip of choice for masses of food items and incorporated into things that you would never think of. Of course, the classic accompaniment is different varieties of crudités, but it’s also used to dunk in endless deep fried concoctions, in casseroles, pasta salads, slathered over chicken, and it may or may not have been the go to sauce for late night pizza consumption when I was in college. I’m not sure who came up with the combination of Ranch and pizza but after a few drinks, it’s the best thing you’ve ever tasted.
It’s everything you want in a dip – creamy, herbaceous, tangy, and salty. The only catch? It’s loaded with fat and calories. Now, I’m not a calorie or fat counter by any means and believe that you can have everything your little heart desires in moderation, but why eat the full fat version when you can make it at home for a fraction of the fat? An added bonus, it tastes just as good, if not better than store-bought.
In my version, a little bit of fresh and dried herbs, light mayo, and low fat buttermilk are the star ingredients. You can substitute out some of the fresh herbs if you’d like, I just so happen to love the combination of the green onion and chive.
Whisk mayo and buttermilk together.
Finely chop some green onion, chives, and parsley. You can use only chives or green onion if you like but I love the combination of the three.
Mix in fresh herbs, garlic powder, grated garlic, onion powder, dill, lemon juice, salt & pepper to the mayo and buttermilk mixture. You can also throw everything in the mini food processor to make things a little easier but I was being super lazy and didn’t feel like breaking mine out. Cover with plastic and refrigerate for at least one hour and up to one day. The longer it sits, the better it will taste!
Dressing will keep for up to two weeks but I bet ya it doesn’t last that long!
Homemade Low-Fat Ranch
1/2 cup buttermilk
1/4 cup + 1/8 cup low fat mayo (I found that for my taste 1/2 cup was too much and 1/4 was too little, start with a 1/4 cup and see how you like the consistency; add more if needed)
1/2 tablespoon minced greeen onion
1 tablespoon minced chives
1/2 tablespoon minced flat leaf parsley
1 very small garlic clove grated (if cloves are large only use half)
1/4 teaspoon + 1/8 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt plus more to taste
1/4 teaspoon + 1/8 teaspoon dill weed
1/2 teaspoon lemon juice
Pinch of Black Pepper
Whisk all ingredients together or blend in a mini food processor. Season with salt. Refrigerate. Let sit for at least one hour and up to one day.