This month’s Clean Eating Magazine had a section in it for clean eating dressings. My eyes and ears really perked up when I saw a recipe for ranch dressing. Of all the things I sorely miss, it’s ranch dressing. I mean, there’s just NOTHING you can’t put it on. I even tried it on vanilla ice cream once, and it wasn’t half bad.
Pathetic, I know.
You get my point.
Please say you do.
Well, anyway…. we’ll just say I did the Snoopy Dance when I saw I could make my own. I don’t know why it never occurred to me to try, but now I have, and oh boy… is it Y.U.M.M.Y.!!! It’s not as thick as regular ranch, but the flavor is definitely there.
The one thing about the recipe that I didn’t care for was the use of fresh herbs. Now, before you cross your eyes and say “whatever, Tiffany”, it’s not that I don’t like fresh herbs. Quite the contrary. I love them. I just don’t use them much in the winter months. They are a total summer thing for me. Don’t ask me why. They just are. And I hate buying bundles of herbs at the store. They are super expensive, and I inevitably end up throwing away a huge portion because I only needed them for one single recipe. So I adapted the Clean Eating Magazine recipe to use entirely dried herbs out of my pantry.
I might not pour it over vanilla ice cream ever again (okay, so maybe it wasn’t that great), but you can bet I’ll be pouring it on a lot of other things in the near future.
Clean Eating Ranch Dressing
(Makes approximately 8 tablespoons)
- 5 tablespoons buttermilk
- 3 tablespoons plain Greek yogurt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon salt
- Pepper to taste
- Using a whisk, mix all ingredients together in a bowl until smooth and evenly blended.
Note: Nutrition data not currently available.