Taco Ranch Dressing
Did you ever look at the label on a bottle of creamy dressings such as ranch and be appalled at all the unwelcomed additives, preservatives and sugars listed? After playing around with different proportions of buttermilk, yogurt and mayonnaise, fresh herbs and spices, I created this ultra- creamy, good-for-you version that will keep you from buying those less-than-healthy bottled dressings again!
Yields: about 2 cups
Yields: about 2 cups
Ingredients
- 1 cup healthy mayonnaise such as Hellmann’s or Spectrum's Olive Oil Mayonnaise
- 1/2 cup plain Greek yogurt such as Fage or Stoneyfield
- 1/3 cup buttermilk regular or low fat
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon fresh lemon juice about 1/2 lemon
- 3 tablespoons tomato paste
- 1 1/2 tablespoons chopped fresh Italian parsley
- 1 1/2 tablespoons chopped fresh cilantro
- 2 green onions chopped
- 1 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- Cayenne or hot sauce to taste
Instructions
- In a blender or food processor (or using an immersion blender), combine all ingredients until well blended.
- Taste; adjust herbs, spices and seasoning as desired.
Notes
Make Ahead and Storage Tips: dressing may be made up to 3 days ahead; cover and refrigerate until serving time. Stir dressing. Thin if necessary by blending in up to 1 tablespoon additional buttermilk.
This dressing is equally wonderful on salads or as a dip. If dressing is too thick, blend in up to an additional tablespoon of buttermilk.
Need more spice and/or heat? Mix in additional cumin, garlic and chili powders and cayenne or hot sauce to taste.
Delicious served with: Layered Picnic Salad, Grilled Mexican Shrimp Kabob Bowls and a veggie crudite platter.
Other creamy dressings you may enjoy are: Herbed Buttermilk Dressing and Creamy Honey-Dijon Dressing.
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