Home made Ranch dressing

                          Home made Ranch dressing! 

RANCH DRESSING INGREDIENTS

Except for the fresh dill (more on that in a moment), all of these ingredients are always in my fridge and pantry:

• Skim Milk
• Low Fat Mayonnaise
• Low Fat Sour Cream
• Lemon juice
• Fresh Dill
• Dried Parsley
• Dried Chives
• Garlic Powder
• Onion Powder
• Salt
• Black Pepper

You definitely can use dried dill in this recipe instead of fresh. I just love the look at taste of fresh.

A lot of ranch recipes call for buttermilk. That isn’t something I typically have on hand, so I went with milk and lemon juice to mimic the taste of buttermilk. It worked great!

NUTRITION INFORMATION

You’ll notice that I went with skim milk, low fat mayonnaise, and low fat sour cream. I don’t happen to notice a difference in taste and I love the calories we cut.

This ranch dressing recipe comes to 53 calories for 2 tablespoons. Not bad for topping a healthy salad!

Additionally, this is a great salad dressing recipe if you are following a Keto or low carb diet, as there is no sugar in it.

HOW TO MAKE RANCH DRESSING

This salad dressing recipe is really simple, just as all are.

Whisk all of the ingredients together and then give it a taste.

• You may decide you want a little more milk to make it thinner.
• You may also decide you need a little more salt and pepper.

STORING

This recipe will keep well in the refrigerator for up to 1 week.

Generally speaking vinaigrette salad dressings last quite a bit longer, but because of the dairy and fresh herbs in this one, we are going to err on the safe side.

Ranch Dressing Recipe

Homemade Ranch Dressing comes together with easy ingredients and is way better than anything you can buy in the store.

Prep Time10 mins

Total Time10 mins

Course: Condiment

Cuisine: American

Keyword: homemade salad dressing

Servings: 18 servings

Calories: 53kcal

Author: Lisa Longley

Ingredients

• 1 cup milk I used skim
• 1 cup mayonnaise I used reduced fat
• 1/2 cup sour cream I used reduced fat
• 2 teaspoons fresh lemon juice
• 2 teaspoons fresh dill (or 1 teaspoon dried)
• 2 teaspoons dried parsley
• 1 teaspoon dried chives (or 2 teaspoons fresh)
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Whisk together all of the ingredients.
• If you would like a thinner dressing, add a little more milk, about 1 tablespoon at a time.
• Enjoy right away on your salads or store in air tight container in the refrigerator for up to 1 week.

Notes

Please note that this make a little more than 2 cups worth of dressing. It keeps in the refrigerator for 1 week. If you don’t think you will use that much in that amount of time, this recipe easily cuts in half.

Nutrition

Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 251mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 1IU | Calcium: 18mg