I am not a big condiments girl. I LOVE my ketchup and fries and my peanut butter and toast but that’s about it. Partially due to the reason that I don’t care for mayo, but also because dressings and dips are so rich and loaded with calories and fat. So when you drench a healthy salad or veggies with it, it sort of defeats the purpose. My hubby on the other hand is a dip and dressing lover, especially his ranch. So I set out to create a healthy version of his favourite veggie companion. I used fresh herbs from my herb garden (yippee). When i’m using fresh herbs vs dried herbs, I always use this conversion. 1 TEAspoon of dried = 1 TABLEspoon of fresh. So about three times as much fresh as dried, but feel free to add more or less of each herb according to your personal taste.
This recipe got his stamp of approval and now my fresh veggies are no longer lonely! And to put things in perspective. Two tablespoons of Kraft ranch dressing has 148 calories and this recipe has only 10! That’s a pretty hefty difference! Hope you like it!
- 1 cup greek yogurt (or fat-free sour cream)
- 2 tbsp reduced fat mayonaise (optional)
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- In a large bowl, whisk together the sour cream, mayonaise, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Enjoy!
“The biggest seller is cookbooks and the second is diet books—how not to eat what you’ve just learned how to cook.”— Andy Rooney