Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

          Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

           Ranch Dip for Veggie Trays

I finally came up with a low-carb version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder 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 Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

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 calories, 26.8 g  fat, 1.81 g carbs, 0.1 g  fiber, 1.71 g  NET CARBS, 1.72 g  protein, 66 mg sodium

 

 

 

Avocado Ranch Dip

Avocado Ranch Dip

Nothing like coining your own words!  I’ve read recipes for mayonnaise with avocado added to it before but have never taken the plunge with the addition of Ranch® style flavorings added.  Man, is that ever good!  It is good on cucumber slices, for dipping cherry tomatoes, raw cauliflower, broccoli flowerettes, sliced yellow squash or zucchini, carrots, celery.  The shawarma spice really adds something special!  This recipe is Atkins Induction friendly.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 small avocado, peeled and pitted

6 T. my homemade mayonnaise

1 oz. yellow or white onion

Dash salt

few drops lemon or lime juice to prevent discoloring of the avocado

1 T. my Ranch Dressing Powder Blend

DIRECTIONS:  Peel and seed the avocado.  Place the flesh into a blender or processor with all the other ingredients.  Pulse until it it smooth.   Serve any of the above mentioned ways or get creative and think of new applications for this delightful concoction!

NUTRITIONAL INFO:   Makes about 10 T.  Each tablespoon contains:

90.4 calories

9.2 g  fat

4.29 g  carbs, 2.08 g  fiber, 2.21 NET CARBS

.62 g  protein

19 mg sodium

Eggplant Spread

Eggplant al Pesto

Eggplant Spread

This recipe is a delicious new use of one of my other very popular recipes (Eggplant al Pesto). This is served as a spread on your favorite low-carb crackers rather than as a layered vegetable dish or meat-added casserole. 🙂  Prep is only slightly changed.  This recipe is suitable for all phases of Atkins, Keto diets and  Primal guidelines.  Omit the cheese for Paleo adherence.

I use just a hint of pesto sauce to make the flavors pop in this.  This is one of those dishes that isn’t so pretty.  But face it, Baba Ganoush isn’t a pretty either yet people love it!  DELICIOUS, this one!  It will go fast at parties, so make a double or triple batch for a big crowd.  🙂

NOTE:  If you use a regular skillet to saute your eggplant, you will need this amount of olive oil.   Using a non-stick skillet will allow you to use less oil to cut calories and fat.  Your call. As an alternative, you could lightly grease a baking sheet, bake slices of the eggplant for about 20 minutes at 375º and just before assembling this dish, chop it and add.  The final eggplant spread will taste the same regardless of your prep on the eggplant.

More delicious low-carb side-dish recipes like this one can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

8 oz. eggplant, peeled, chopped into ½” dice

3 T. olive oil  [see notes in red above]

1 T. my pesto sauce (or any commercial plan-suitable pesto sauce)

½ c. low carb spaghetti sauce (or low-carb sauce like Lucini in a jar)

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If baking eggplant, follow the directions in red above, remove from oven and chop.  Spread it out evenly in a pretty oven-proof serving dish. If sauteing eggplant, heat oil in skillet and saute the eggplant, turning often with a spoon, sauteing until it is completely translucent (will be nearly done at this point).  When eggplant is done, place in a pretty oven-proof serving dish.  There’s no need to grease the baking dish as the eggplant will have absorbed most of the olive oil.  Dot the eggplant evenly with the spaghetti sauce.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 10-15 minutes to thoroughly melt the cheese and to allow flavors to blend. Remove and serve on a food warming element or tray with your favorite low-carb crackers.  My favorite Almond Arrowroot Crackers with black pepper are outstanding with this spread.

NUTRITIONAL INFO:   I can’t possibly know how much 1 individual will eat of this, so I’ve calculated 1/4 of this recipe is an adult serving and that amount contains (numbers do not include crackers):

214.5 calories

18.5 g  fat

6.3 g  carbs, 2.63 g  fiber, 3.67 g NET CARBS

7.08 g protein

71 mg sodium

141 mg potassium

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

I finally came up with a version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

 

 

 

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder 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 Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

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 calories

26.8 g  fat

1.81 g carbs, .1 g  fiber, 1.71 g  NET CARBS

1.72 g  protein

66 mg sodium

 

 

 

Tzatziki

Click to enlarge

Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories

8.1 g  fat

4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS

3.2 g. protein

110 mg sodium

Clam Dip

Click to enlarge

Clam Dip

I created this dip to “test the waters” for serving it at a small gathering of hubby’s male friends this week.  I used to love clam dip as a child but have never tried to make one from scratch myself.  This one isn’t as thick as those I remember from my childhood, but is came out very tasty, so I think the guys will enjoy it with low carb crackers and dippers.  It is shown above with my flax sesame crackers to which I added a bit of almond flour this time.  The dip was VERY good with these.  This recipe is Induction friendly if you limit your serving to 2-4 tablespoons to stay within the 2T. limit on sour cream and 2T. limit on cream cheese per day.  Be sure to double the recipe for a large SuperBowl party gathering!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

5 oz. cream cheese, softened

¼ c. sour cream

¼ c. canned clams, drained solids only (you can reserve and add 1-2 T. juice, but this will make your dip much softer than what is shown.  If you use juice, I’d reduce the sour cream above by 1 T.)

2-4 drops liquid smoke

3-5 drops Worcestershire sauce

4 drops Tobasco sauce

1 shake of cayenne pepper

dash salt

1/8 tsp. onion powder

1/16 tsp. garlic powder

DIRECTIONS:  Soften cream cheese and stir sour cream, drained clams and all remaining ingredients into it until it is well mixed.  You can add 1T. of the clam juice if you like for stronger flavor.  Chill and serve with your favorite low-carb flax or almond crackers or jicama “potato” chips (potato chips for non-lowcarb guests).

NUTRITIONAL INFO:  Makes a little over a cup or about 18 T. of dip.  Each tablespoon of dip contains:

36.5 calories

3.44 g  fat

.44 g  carbs, 0 g fiber, .44 g NET CARBS

1.06 g  protein

53.8% RDA Vitamin B12

36 mg sodium

Spicy Tuna Pâté

Spiced Up Tuna Pâté

Spicy Tuna Pâté

This is a variation on the Atkins Italian Tuna Pâté recipe in the book Dr. Atkins New Diet Revolution.  This wonderful spread is , I do believe, what got me through Induction.  I have since modified the recipe a bit and think it is even better than the original.  This is very good on flax-Parmesan crackers or I sometimes dip celery or carrot sticks into it.  I suspect it would be good served on cucumber slices with a small black olive on top for parties.  🙂  This dish is Induction friendly, for certain!  Sometimes I like to add 8-10 pitted black olives during the blending, but that is not included in the nutritional info below.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1   6.5 oz foil pouch oil-pack tuna (if using canned, the 5 oz. can will do fine)

1 stick butter, unsalted, softened (4 oz.)

½ c. chopped parsley

1 tsp. fresh lime juice

¼ tsp. onion powder

1/8 tsp. cayenne pepper (more if you’re adventurous) or ¼ tsp. my Seafood Spice Blend

DIRECTIONS:   Combine all ingredients in the bowl of a food processor or blender and pulse until well mixed.  Garnish with a sprinkle more of the spice blend.  Serve with celery sticks or flax crackers.

NUTRITIONAL INFO:   Makes 4 servings.  ¼ batch contains:

286 calories

26.3 g  fat

1.0 g  carbs, .25 g  fiber, .75 NET CARBS

12 g  protein

149 mg sodium

 

Hummus

Click to enlarge

Hummus

I made some Middle Eastern Tabouleh Salad today and wanted a bit of hummus to go along with it.  Being made from basically chickpeas, this is far from a low-carbers “safe” food to eat.  But I recently I saw on another WordPress blog Cavewoman Cafe that cauliflower can be used to make hummus, so I pulled out my hummus recipe of many years and tried it.

I really wanted to add just a few chick peas for the flavor boost, but discovered I didn’t have any among my canned goods or cooked in the freezer either.  I thought a moment and remembered I have DO chickpea flour in my pantry.  After all, it’s made from finely ground chickpeas, non?  Hmmmm…..Why not?

So I whipped up a batch of my regular  hummus recipe, subbing cauliflower for chick peas, guessing how much chickpea flour to put in the mix.  Man, this came out not just good, it was to die for!  I honestly couldn’t really tell it apart from the carb-laden variety made with all chickpeas!   This recipe is not suitable until the legumes rung of the OWL ladder.  The bread sticks pictured are made from 1 slice of my focaccia bread

NOTE:  This is not so great leftover.  The cauliflower taste comes through much stronger on day 2.  So only make up as much as you think will be consumed completely the day it is made.

Visit the LOW CARBING AMONG FRIENDS Facebook page to see many more delicious recipes that can be yours in their latest cookbook series.  International author Jennifer Eloff and friends have collaborated to bring you some of their very best low-carb and gluten-free kitchen creations.  The books are available individually or as a 5-volume set from Amazon or here.

DISCLAIMER:  I do not receive remuneration for this book promotion or for the inclusion of my recipes therein.  I do so because they are GREAT cooks and I know you’ll want to add these books to your low-carb “toolbox”.

INGREDIENTS: 

16 oz. cauliflower

2 T. tahini paste (sesame seed butter)

2 T. chickpea flour (or ¼ c. cooked chickpeas. mashed up well)

1 T. fresh lemon juice

½ clove garlic, minced

dash salt

1 T. olive oil (for the hummus mixture)

¼ c. olive oil for top garnish

Dash paprika for garnish

parsley sprig to garnish (optional)

DIRECTIONS:   Steam cauliflower over boiling water until tender.  Lift out of pot and put into food processor.  Add all remaining ingredients EXCEPT the ¼ c. olive oil, paprika and parsley sprig.  Blend until smooth.  Scrape out onto serving dish.  Sprinkle with paprika.  Drizzle with ¼ c. olive oil, allowing some to pool around the edges.  Garnish with sprig of parsley (or chopped) and serve with your favorite low-carb breadsticks or crackers.  I personally love this stuff best when served with Tabouleh Salad and black or kalamata olives.  The flavors are wonderful together!

NUTRITIONAL INFO:    Makes about 2 cups or around five servings.  Each serving contains:

196 calories

17.76 g  fat

8.04 g  carbs, 3.16 g fiber, 4.88 g NET CARBS

3.46 g  protein

70% RDA Vitamin C, 18% B6, 16% E, 20% copper, 16% iron, 18% manganese, 15% phosphorous, and 14% thiamin

Galveston Blue Crab Dip

Galveston Blue Crab Dip

Galveston Blue Crab Dip

If you have access to fresh crab meat (preferably Blue Crab), this recipe is a must try!  This dip is often served at parties on Galveston Island, where we lived for more than 20 years.  I find it to truly be the very best dip I’ve ever had, bar none!!  And it’s ever so Atkins friendly!  This also makes a great stuffing for stuffed mushrooms, but be sure you increase the crab if you use it that way.  For Induction you should leave out the wine.  Serve with your favorite low-carb crackers or good buttery crackers like Waverly Wafers for those not doing low-carb. This is not suitable until the Atkins OWL phase due to the wine.

More delicious low-carb snack and party recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2   8-oz. pkgs. cream cheese

2 c. picked/cleaned crab meat

1/2 clove minced garlic

2 T. white wine

2 drops liquid Splenda (or 1/4 tsp. granular)

Pinch salt

1/8 tsp. cayenne pepper

1/4 c. mayonnaise (preferably homemade)

DIRECTIONS:  Soften cream cheese in a saucepan over boiling water or in a double boiler.  Add all other ingredients and stir to blend.   Heat and stir a couple minutes and dip onto your serving dish.  Serve warm or at room temperature (I often use a chafing dish) with your favorite low-carb crackers.  For those folks in your group not on low-carb, this is best served with Club Crackers, as the buttery, slightly sweet quality of the club crackers goes so well with this.

NUTRITIONAL INFO:   It’s so hard to judge how much dip one individual will eat at a social gathering, so I provide the total recipe info for YOU to determine.  If one assumes 8 servings, the information below is valid.  You may find it serves 10 people or more.  The original recipe is for double this amount and I found it would last all evening with a crowd of say 10-12 people.  But I can never judge how far a dip will go at social gatherings.  Depends on whether you have a couple people that pig out on it or everyone just has a few tastes.

Entire recipe has 2512 calories, 218g fat, 13.5g carbs, 0g fiber, 13.5g net carbs, 133g protein and 2690 mg sodium.

1/8th batch contains:

314 calories

27.25 g  fat

1.69 g  carbs,  0 g  fiber, 1.69 g  NET CARBS

16.63 g  protein

336 mg sodium