I came up with a low-carb version of Ranch® Dressing for my husband, who just loves it on salads. I think my version tastes even better than what is sold.
I’m personally not too fond of dill which is distinctly present in the commercially-sold Ranch® Buttermilk Dressing powder blend. My husband, on the other hand, LOVES dill, thus the flexible amount of dill shown in the powder blend recipe linked below. I basically used equal amounts of the herbs I selected except the dill and thyme. A tablespoon of thyme would have been waaaaay too much! This dressing is super yummy! Try it and see if you don’t agree it’s even better than the famous bottled stuff! As you well know, this also makes an excellent dip for raw vegetable party trays. All you have to do for the dip is increase the sour cream to make it thicker. You’ll have to recalculate carbs to add in the extra sour cream. This recipe is suitable for all phases of Atkins and other Keto diets.
1 c. homemade mayonnaise
3/4 c. sour cream (add ¼ c. more if using as a veggie dip)
¼ c. buttermilk (only 2 T. if using as a veggie dip)
1 T. my Ranch Dressing Powder Blend
2 tsp. red wine vinegar
1/8 tsp. salt
OPTIONAL: 1/8 tsp. glucomannan powder if you like a thicker dressing
DIRECTIONS: Measure the first 3 ingredients into a medium bowl. Whisk well to blend to a smooth mixture. Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in. If using the glucomannan thickener, whisk it in last. Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar. Close tightly and chill. Serve on crisp green salads or as a dip for raw veggies.
NUTRITIONAL INFO: Makes two cups or eight ¼ c. servings, each contains:
251 cals, 26.8g fat, 1.81g carbs, 0.1g fiber, 1.71g NET CARBS, 1.72g protein, 66mg sodium