Ellie Krieger's De-Light-Ful Ranch Dressing
{{#rendered}} {{/rendered}}Great as a dip or a sandwich spread as well as a salad dressing, this will last about three days in the refrigerator in an airtight container.
Recipe
— 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
{{#rendered}} {{/rendered}}— 1/3 cup low fat buttermilk
— 3 tablespoons mayonnaise
— 1 1/2 teaspoons lemon juice
{{#rendered}} {{/rendered}}— 1 teaspoon Dijon mustard
— 1/2 teaspoon onion powder
— 1/4 teaspoon garlic powder
{{#rendered}} {{/rendered}}— 1 tablespoon finely chopped fresh chives
— Salt
Directions
{{#rendered}} {{/rendered}}If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.
Nutrition Facts
{{#rendered}} {{/rendered}}Makes 1 cup
Serving size: 2 tablespoons
Per serving
{{#rendered}} {{/rendered}}Calories: 50
Total Fat: 4 grams
Carb: 2 grams
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