Recipe by flatcurve
"All the familiar taste of ranch dressing, with less fat. I used low fat yogurt in this, because I like the texture better. If you wanted to you could even use fat free yogurt."
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dried dill weed
ground black pepper
low-fat plain yogurt
Not bad for a quick and easy dressing! I cut this down to 4 servings and omitted the powered buttermilk since I didn't have any. I basically used 1/4 tsp. of everything except the black pepper and used fresh chives instead of dried. I thinned it out the low fat buttermilk and let it set in the fridge for a couple of hours before using.
This was pretty good. After it sat for an hour I thought it needed a little something so I added 1 tbs of lemon juice. My onion powder is new so it may be extra potent...next time I'll cut back on the onion or leave it out all together. Thanks for a great low cal recipe!
This was way too bland for me. I even added bacon bits and it didn't seem to help. I'll have to keep on searching I guess.
I made this as is this morning and let it sit in the fridge for most of the morning to combine flavors. After trying it, I did add a little more of the dried chives and onion powder. This was great for me because I'm out of my usual reduced fat sour cream and all I had was nonfat plain yogurt. This was great to wisk up in a pinch for a lowfat veggie lunch dip.
Not bad since I used nonfat plain yogurt and mixed it together in no time. I do think it might need some extra spices to make the flavor stronger (even though I let it sit several hours before eating it). The ranch flavor isn't as strong as the dill and yogurt. Because of the thickness, I prefer it for a veggie dip.
* Percent Daily Values are based on a 2,000 calorie diet.
Reduced Fat Yogurt Ranch Salad Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 5
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