Well, I can tell you this- I never knew how good ranch dressing was -or how fattening. I've tried some bottled versions before although there aren't that many with a hashgacha but they always tasted sort of flat to me with just a little token tang to make it seem ranch-y. But the home made stuff is soooooo much better! The only problem is that all the recipes I have seen for the dressing call for insane amounts of mayonaise and sour cream among other things but the thought of putting so many calories on a poor piece of lettuce was upsetting so I scaled down the fat grams by using low fat sour cream and low fat mayo. I'm sure the real deal tastes better but it's hard to imagine because this lowfat version was finger lickin' good. I served it simply over some crisp romaine lettuce for some crunch and some tomatoes because tomatoes always taste so darn good drenched in dressing and had myself a ranchy feast. Enjoy!
1/2 cup lowfat good quality mayonnaise
1/4 cup buttermilk (rivyon 1.5 % in Israel)
1/4 cup lowfat sour cream
2 Tbl parsley
1 Tb dill
2 cloves garlic
1 Tbl apple cider vinegar
1 1/2 tsp Dijon mustard
2 Tbl Parmesan cheese, grated (optional)
1 tsp hot sauce, optional
salt and pepper to taste
In a food processor chop the scallions, parsley, dill and garlic. Remove to a bowl and add the rest of the ingredients. Mix well and refrigerate. Dressing will thicken slightly in the fridge. Enjoy!