Homemade Ranch Dressing Mix - 2g or 3g Carbs, Trace Fiber
From: Healthy Cooking April/May 2010, p46
Used as both a mix for a dip and a dressing, this tangy ranch mix
is both tasty and versatile.
Prep/Total Time: 5 min
Servings: 16
1/3 cup buttermilk blend powder
1/4 cup dried parsley flakes
2 Tbsp dried minced onion
2 tsp salt
2 tsp garlic powder
ADDITIONAL INGREDIENTS FOR SALAD DRESSING:
1 cup reduced-fat mayonnaise
1 cup PLUS 6 Tbsp buttermilk
ADDITIONAL INGREDIENTS FOR DIP:
2 cups (16 oz) reduced-fat sour cream
Combine the first five ingredients. Store in an airtight container in
a cool dry place for up to 1 year.
Yield: 4 batches (about 3/4 cup)
For salad dressing:
In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour.
Yield: about 2 cups.
For dip:
In a small bowl, combine sour cream and 3 tablespoons mix.
Refrigerate for at least 2 hours. Serve with assorted crackers and
fresh vegetables.
Yield: 16 servings per batch
Nutrition Facts:
Ranch Salad Dressing:
2 tablespoons equals - 62 Calories, 5g Fat, 1g Saturated Fat,
7mg Cholesterol, 219mg Sodium, 3g Carbs, Trace Fiber, 1g Protein
Ranch Dip:
2 tablespoons equals - 42 Calories, 3g Fat, 2g Saturated Fat,
10mg Cholesterol, 73mg Sodium, 2g Carbs, Trace Fiber, 2g Protein
User Review - -
RJun. 01, 2010 - by smasue -
This is very healthful and versatile-good to have on hand for a quick
dip or dressing. Could use on baked potato, or with the addition of
vinegar and sugar could go on slaw. Take the mayo and buttermilk
proportions as suggestions, use more or less of either or use yogurt.
Quick, convenient, tastes good.
