I love ranch dressing. I eat it on salad of course, but I also use it as a dip for chicken, pizza, sandwiches, wraps, and even burgers. What I don’t love about ranch dressing is its effect on the scale. Here’s a recipe that is delicious and light. I hope you’ll give it a try the next time you want something delicious without all the fat.
To make this recipe, you’ll first need to make homemade “mayonnaise.” To do this, you’ll need to first drain 2 cups of fat free yogurt. To do this, line a strainer with cheesecloth or paper towels and place the strainer over a pan or a bowl to allow the juices to run through. Carefully pour the yogurt into the lined strainer and let the juices drain for at least three hours (overnight in the fridge works great).
After the yogurt is drained, put it in a food processor with:
1 TB minced garlic, 1 tsp. Worcestershire sauce, 1 teaspoon sea salt, 2 cups (16oz) silken tofu, 2 TB white wine vinegar, ½ tsp. hot sauce, and ½ tsp. white (or black) pepper. Process for 3-6 minutes until smooth. Next you’ll need:
1 Tablespoon minced, roasted garlic
1 tsp. chopped green onion
1 tsp. dried oregano
1 tsp. chives
¼ tsp. salt
1 tsp. minced garlic
1 tsp. parsley
1 tsp. basil
½ cup low fat buttermilk
1/8 tsp. pepper
Add all the ingredients except the buttermilk to the food processor. Process until smooth then slowly pour in the buttermilk.
This will keep about 3 days in the fridge. 2 Tablespoons has 15 calories.