I don’t know about your house, but we are always trying to eat more vegetables. One of the easiest ways I have found is to snack on raw veggies & dip or add a green salad to a meal. Of course this will require a great tasting dip or dressing.
Salad dressings and dip are really simple to make from scratch. Not only do they taste much better than the store bought variety, but you can customize the ingredients to accommodate food issues and taste preferences. If you or your kids really hate an ingredient you can omit it or substitute it with something else. And if you really love a flavor you can add extra.
This a great recipe for Buttermilk Ranch Dip. It is pretty thick, so if you want to use it as a salad dressing I would recommend adding a little more buttermilk or milk to get the desired consistency. It has quite a few dried herbs, but it isn’t a bold dip. I think it is great as written, but you might find that it needs a dash of your favorite hot sauce or some more herbs to suit your taste. I used dried herbs, just to keep it simple and kid-friendly; but of course fresh herbs could be used and would really pack a lot of flavor.
We used a vegan mayonnaise to make it egg-free, but any mayonnaise or Miracle Whip, even light, could be used. I also used a light sour cream. If you are really looking for a low-fat Ranch Dip, you could use all low-fat or non-fat dairy products in this recipe and I doubt anyone would know.
Buttermilk Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 tsp dried chives
- 1/2 tsp dried parsley
- 1/2 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried celery
- salt & pepper to taste (I used about 1/4 tsp of each)
- In a medium bowl, add all ingredients and stir to combine. Cover and refrigerate until thoroughly chilled; about two hours.