Creamy Chipotle Ranch Dressing - 1g Carbs, Trace Fiber
Recipe By:
Serving Size: 8
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Veggie
1/2 cup mayonnaise
1/2 cup buttermilk
2 chipotle peppers in adobo sauce -- minced
4 garlic cloves -- minced
1/4 cup chopped fresh cilantro leaves
1 teaspoon salt
1. In a blender, combine the mayonnaise, buttermilk, peppers, garlic, cilantro, and salt. Pulse until the dressing is smooth. If you prefer a chunkier dressing, you can combine the ingredients in ajar with a tight-fitting lid and shake well.
2 The dressing will keep in the refrigerator for up to 2 weeks. Shake well before serving.
Makes 2 cups (8 one-quarter cup servings)
Author Note: Sandy's nephews, John and David, have called this spicy version of ranch dressing "gravy" since they were very small boys, and they add that gravy to just about anything! They not only put it on their salads, they also use it as a dip for raw veggies, as a dip for their pizza, and as a sauce on their mom's fish tacos. The chipotle peppers bring the heat, and the mayo can easily be replaced with plain nonfat yogurt if you want to cut some calories! That is the beauty of making your own dressing - you're in control of your ingredients!
Cuisine: "TexMex"
Source:"Casserole Queens Make-A-Meal Cookbook"
S(Formatted by Chupa Babi):"Oct 2013"
Yield:"2 cups"
- - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 12g Fat (92.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 384mg Sodium.
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Recipe By:
Serving Size: 8
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Veggie
1/2 cup mayonnaise
1/2 cup buttermilk
2 chipotle peppers in adobo sauce -- minced
4 garlic cloves -- minced
1/4 cup chopped fresh cilantro leaves
1 teaspoon salt
1. In a blender, combine the mayonnaise, buttermilk, peppers, garlic, cilantro, and salt. Pulse until the dressing is smooth. If you prefer a chunkier dressing, you can combine the ingredients in ajar with a tight-fitting lid and shake well.
2 The dressing will keep in the refrigerator for up to 2 weeks. Shake well before serving.
Makes 2 cups (8 one-quarter cup servings)
Author Note: Sandy's nephews, John and David, have called this spicy version of ranch dressing "gravy" since they were very small boys, and they add that gravy to just about anything! They not only put it on their salads, they also use it as a dip for raw veggies, as a dip for their pizza, and as a sauce on their mom's fish tacos. The chipotle peppers bring the heat, and the mayo can easily be replaced with plain nonfat yogurt if you want to cut some calories! That is the beauty of making your own dressing - you're in control of your ingredients!
Cuisine: "TexMex"
Source:"Casserole Queens Make-A-Meal Cookbook"
S(Formatted by Chupa Babi):"Oct 2013"
Yield:"2 cups"
- - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 12g Fat (92.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 384mg Sodium.
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
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