The best part about ranch dressing is the way it tastes. The worst part about ranch dressing is the instant five pounds it puts on your hips. No really, it’s super bad for you.
Sometimes people will say, “I’m trying to lose weight so I’m eating a salad every day for lunch and dinner”. Hmm. Does your salad per chance contain bacon bits, olives, hard boiled egg (yolks), fried wonton strips, cheese, or creamy dressing? IF SO, good luck with your weight loss plan. For example, at Chili’s you might order the Mesquite Chicken Salad and enjoy every seemingly healthy bite. Newsflash, you could have eaten almost TWO Big Macs for the calories you consumed. Such a sad tale.
I’ve been on the “balsamic, please, on the side” team for a few years now, and occasionally miss the creamy crack. I read a recipe in my fave magazine, Clean Eating, and thought I’d give it a try. The magazine says that this dressing contains 10 calories per serving (which is 2 tbsp.), which is a radical difference considering regular ranch dressing contains, wait for it, 140 calories per two tbsp. Yowsa.
Result – a dressing that is definitely thinner than regular ranch, but has ALL the flavor. Very happy with this and will definitely be making it again. Many people tried this dressing when it was in my fridge, and I got all good reviews.
One thing, sometimes you can sub “clabbered milk” for buttermilk in baking, but for this recipe you need the real deal. Clabbered milk is creating buttermilk from regular milk and an acid, like lemon juice or vinegar. It DOES make it tangy, like buttermilk, but it’s the thickness we need here.
Guilt-Free Ranch Dressing
1 c. buttermilk
1/2 c. heaping nonfat Greek yogurt
3/4 tsp. onion powder
3/4 tsp. dried dill
1/2 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh parsley
1 tbsp. minced fresh chives
1. Whisk buttermilk, yogurt, onion, dill, parsley, chives, salt and pepper together until combined.
2. Store in an airtight container in the fridge up to one week. May need to stir again before serving.