Low-Fat Ranch Dressing

Today, it is kind of humid and sticky and I was in the mood for a salmon lettuce wrap for lunch. Although, I love to cook, today was just not the day for whipping out the pans and making the kitchen hot enough for the devil to strip down naked. I've been playing around with a ranch dressing recipe because most , if not all, bottled ranch dressings, just don't suit my taste.  Below you will find the recipe for the finished product along with the wrap I chose to make. There's really no need for step-by-step photos with this recipe because it truly is THAT EASY! You just dump all of the ingredients into a blender or food processor and whiz away. The recipe I wrote calls for dried herbs such as dill and chives, but you can certainly use fresh herbs as I did today, if you happen to have them on hand.

 I just dumped these ingredients along with the rest into my blender.

This is what I ended up with.  If you want your dressing to be more of a dip, you can always cut back on the amount of buttermilk or omit it all together.

I used the dressing on a salmon lettuce wrap.  I used a romaine leaf, thawed frozen corn kernels, a couple of sprinkles of rinsed and drained black beans, and  half of a  chopped green onion. Drizzle the whole leaf with a tablespoon of the dressing and voila! Lunch in a flash!

Low-fat Ranch Dressing©

Ingredients

·         ½  cup light or reduced fat mayonnaise

·         ¼ cup of reduced fat sour cream

·         ½ cup of low-fat butter milk or 2% milk

·         ½ teaspoon dried parsley

·         1 garlic clove, minced or  ½  tsp. garlic powder

·         1 teaspoon onion powder

·         8 chives finely chopped

·         ½ teaspoon dried dill

·         1 teaspoon lemon juice

Salt and pepper to taste

Put of the ingredients into a blender or food processor or mix by hand until blended.  Makes approximately 1  cup.