Yogurt Ranch

You’re trying to watch your fat, but you just really want to dip those carrot sticks you have as a snack into a huge creamy bowl of ranch. Does this sound like you? Sounds like me! Here is an alternative to when you just can’t take it anymore and need to have that creamy tangy dipping sauce or salad dressing. I had originally made a plant-based version using a plant-based mayo, but it was still using a whole lot of oils and was fattening. This can still be made plant-based and is low in fat, or if you don’t have a problem with dairy, using low-fat yogurt and skim milk will do the trick just the same.  Feel free to use this to indulge in something that isn’t really that bad.

The Comparison:

Regular Ranch Dressing:

1 tbsp serving | 73 calories | 7.7 g fat | 1.0 g carbs | 0.4 g sugar | 0.2 g protein

Yogurt Ranch Dressing:

1 tbsp serving | 10 calories | 0.1 g fat | 1.5 g carbs | 1.1 g sugar | 0.9 g protein

• Servings: 1 tbsp serving, about 20 servings, makes 1 1/3 cup
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Ingredients

• 1 cup unsweetened low fat plain Greek Style yogurt (I used Kite Hill’s unsweetened plain almond milk yogurt)
• 1/3 cup low fat milk or unsweetened plant based milk
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp fresh dill, chopped

Directions

1. Mix together the yogurt and milk until creamy.
2. Add in the rest of the ingredients and whisk together.
3. Ready to serve. Store in an air tight container for 1 week.

Nutritional Information:

10 calories | 0.1 g fat unsaturated | 1 mg cholesterol (0 mg if using plant-based ingredients) | 73 mg sodium | 1.5 g carbohydrates | 1.1 g sugar | 0.9 g protein

*Note that Greek Style dairy based yogurt will have less fat than the almond milk version. However, most of the fat from the almond milk version is from almonds, which is your healthy omega fatty acids, so it’s the healthy unsaturated fat instead of saturated.

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