Recipe: Light Ranch Dressing and Vegetable Dip

recipelink.com Chat Room Recipe Swap - 2001-07-10
From: recipelink.com

Light Ranch Dressing and Ranch Vegetable Dip
From: ronastep
Newsgroups: alt.food.low-fat
Date: 5-21-97

Adapted from: Cook It Light by Jeanne Jones

The herbs are prepared in a larger quantity (1/2 cup of mix) and are to be kept in a small jar to be used for either the dressing or the dip when needed. Store them in a cool, dry place.

The Herb Mixture:

1/4 cup dried parsley
3 1/2 tablespoons dried minced onion
2 teaspoons dried chives
1/2 teaspoon garlic powder or dry minced garlic
1/2 teaspoon celery seed or celery salt
1/4 teaspoon ground black pepper
1 teaspoon salt (optional - I don't add it.)

Mix ingredients well and store

Light Ranch Dressing:

1/4 cup reduced calorie mayonnaise
(Note: I have used no fat mayonnaise but the dressing doesn't thicken well, although the taste is the same.)
3/4 cup buttermilk

Combine 1 tablespoon of the dressing mix (above) with the mayonnaise and mix thoroughly using a wire whisk. Slowly add the buttermilk, stirring constantly until well mixed. Refrigerate in a tightly covered container. Makes 1 cup of dressing.

Two tablespoons contain approximately:
20 Cal.; 1 gm Fat (or .5 with no fat mayo);

Ranch Vegetable Dip:

1/4 cup no fat mayonnaise
1/4 cup no fat yogurt

Combine 1 tablespoon of the dressing mix above with yogurt and mayonnaise. Blend well. Let sit for at least a half hour. Makes a great dip for cucumbers, celery, etc.
Makes 1/2 cup