My family loves ranch dressing but I usually end up throwing it away before we use it all. My personal favorite is salsa and yogurt mixed together but I have been outvoted! When we're all together the "must have" is ranch dressing, the kids eat it on almost everything! So I have been trying to find a dry mix, low fat recipe that I could make as I need it. According to my number one taste taster, I finally got it right! I love this because you make the dry mix and keep in until you need to make your liquid ranch dressing.
Ingredients:
1/2 cup dry buttermilk (I found mine at the grocery store by the non-fat dry milk)
2 tsp dill weed
1 1/2 tsp onion powder
2 T dried parsley
1 tsp sea salt (you can use more or less depending on how much you like salt)
1/2 tsp season salt (I use Redmond Real Salt - organic natural season salt)
1/4 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
I mixed all of these ingredients together in a small jar. I keep this in the refrigerator because the dry buttermilk container says to refrigerate it after you open it, and I'm just weird like that. When you are ready to mix your liquid ranch dressing, I would recommend making the liquid version at least a day before you plan on using it so the flavors are more enhanced.
Directions for the liquid dressing:
Whisk 1 cup plain yogurt (I use homemade yogurt from an earlier post with the consistency of thick, Greek yogurt), 1/2-3/4 cup 1% organic milk, and 1-1 1/2 Tablespoons of the dry mix (depends on your taste). Pour into a container (I use a pint jar) and store in the refrigerator. It's yummy and does not taste like preservatives!
As always, depending on your own taste, maybe you would prefer mayonnaise rather than yogurt, feel free to substitute mayonnaise for the yogurt. You can also adjust the milk depending on how thick you like your dressing. I use 3/4 cup but you might prefer a thicker dressing, so just use less milk. Remember to shake or stir your dressing before each use. Enjoy!
Ingredients:
1/2 cup dry buttermilk (I found mine at the grocery store by the non-fat dry milk)
2 tsp dill weed
1 1/2 tsp onion powder
2 T dried parsley
1 tsp sea salt (you can use more or less depending on how much you like salt)
1/2 tsp season salt (I use Redmond Real Salt - organic natural season salt)
1/4 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
I mixed all of these ingredients together in a small jar. I keep this in the refrigerator because the dry buttermilk container says to refrigerate it after you open it, and I'm just weird like that. When you are ready to mix your liquid ranch dressing, I would recommend making the liquid version at least a day before you plan on using it so the flavors are more enhanced.
Directions for the liquid dressing:
Whisk 1 cup plain yogurt (I use homemade yogurt from an earlier post with the consistency of thick, Greek yogurt), 1/2-3/4 cup 1% organic milk, and 1-1 1/2 Tablespoons of the dry mix (depends on your taste). Pour into a container (I use a pint jar) and store in the refrigerator. It's yummy and does not taste like preservatives!
As always, depending on your own taste, maybe you would prefer mayonnaise rather than yogurt, feel free to substitute mayonnaise for the yogurt. You can also adjust the milk depending on how thick you like your dressing. I use 3/4 cup but you might prefer a thicker dressing, so just use less milk. Remember to shake or stir your dressing before each use. Enjoy!
