Reviewed: Dec. 26, 2011

I did not like this. I had to borrow a packet of ranch mix from a neighbor to serve.

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Reviewer:

sewverymindy

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

Living In: Yantis, Texas, USA

Reviewed: Oct. 23, 2011

I really did not like this. I thought it tasted to much like yogurt with green onions. I guess I was expecting something else. Sorry Emily, not for me:(

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 31, 2011

So I (almost) totally ruined a batch of homemade yogurt and was actually looking for a recipe that called for sour cream to *use up* my oops when I stumbled on this. Thought "what the heck" and grabbed a cup of my almost but not quite yogurt stuff, and made recipe - - - only change I had to make (probably due to thin consistency of my poor yogurmess) was to add a tad more mayo to tighten it up a bit. I do feel like it's missing something - not quite sure what (lemon juice?) but it's not had an hour to sit yet, so will tuck away in fridge and come back once flavors have meshed :) UPDATE: oHHHHHHHH !!! yUMMMMM

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Reviewer:

Litegal1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Jul. 21, 2011

This is very good as a dressing or a dip. The Parmesan, green onions, and pepper provide so much flavor that you won't even notice this is a lowfat dressing.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Dec. 11, 2010

This is a great dressing on the Spinach tortellini salad.

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Reviewer:

janeacook

Reviewed: Nov. 4, 2010

This is very good, especially considering how low in calories it is. I didn't have parsley and used cilantro instead, which I think would be nice for Mexican food as a sauce. I put in some minced garlic as well. It tastes best the next day. Thanks for the recipe!

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Reviewer:

SONVAZ

Reviewed: Aug. 29, 2010

Yummy - but it needs a little garlic and dill. Used FF yogurt, 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok, but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!

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Reviewer:

1PICKLELOVER

Reviewed: Aug. 19, 2010

Fabulous! I made this to use as a dip w/"breaded chicken fingers" & they went together perfectly. I'd like to try this w/mayo &/or sour cream instead of mayo next time, just a personal taste preference.

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Jul. 20, 2010

We really enjoyed this, even though I made a slight mistake, lol! I planned on halving this recipe, so I bought 1 container of yogurt (fat free). I go to make the recipe and then realize that the only thing I halved was the yogurt and kept all of the other ingredient amounts the same, but no worries because it was fantastic this way! I also added a clove of finely minced garlic. I will definately be using this recipe again, and often~very tasty! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 27, 2010

Used half FF plain yogurt and half FF sour cream because that was what I had. I thinned out the dressing with lowfat buttermilk, but it needed more than two tablespoons. Good as is, but needs something. I'd like to play with this recipe a bit. I liked the parmesan very much. NOTE: This made a ton. Almost four cups of dressing. If you don't eat dressing several times a day like we do, you might want to cut it back. Great for us. And you know, the longer it sits.....the better it is.

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