So yesterday I made my own Ranch dressing. I’m sort of embarrassed to admit that I have never done this before. It seems like such a basic foodie thing to do — make your own Ranch. But I’m more of a vinaigrette kind of girl, which you can check out here, so this was indeed a first for me.
The biggest difference between my dressing and others is that instead of mayo, sour cream, and buttermilk (roughly 540 calories for half a cup of a typical recipe), I use nothing but Greek yogurt and a little whole milk for thinning (about 100 calories for that same half of a cup). Fewer calories, less fat, and a boost of protein = YES.
Making it was super easy, and I totally winged it (wung it? wang it? Fun with words, LOL.) What does that mean? I didn’t measure anything. I just dumped how much I wanted into a bowl and seasoned it ’til it tasted right. I encourage the same for you. But, if you’re jonesing for some real measurements, I’ll do my best to accommodate…
Homemade Ranch Dressing
- ½ cup Greek yogurt
- 2-4 tablespoons whole milk, depending on desired consistency
- ½ teaspoon each of: onion powder, garlic powder, salt, pepper
- 1 tablespoon each of: freshly chopped parsley and chives
- 1-3 tablespoons lemon juice, preferably fresh
Whisk together yogurt, milk, and spices until smooth. Add lemon juice and and whisk again. Tweak as needed to gain desired flavor and consistency.
I put this on a salad made of arugula, grilled chicken, turkey bacon, and red and green peppers. So amazing. I also used some with dinner for dipping jalapeño poppers. The first thing The Man said was “It’s definitely Ranch flavored, but it’s not as heavy.” Bingo! Mission accomplished.