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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 33.6
  • Total Fat: 2.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 187.0 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.2 g

View full nutritional breakdown of Chipotle Ranch Salad Dressing or Dip calories by ingredient
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Chipotle Ranch Salad Dressing or Dip

Submitted by: TXTITA

Introduction

I was looking for a great low calorie, low fat, Ranch Dressing I could make without using the typical Hidden Valley Ranch Dressing mix as the base. I needed something I could make from scratch, using basic ingredients readily found in Costa Rica. I finally gave up my search and concocted this recipe. I first served it to my official taster, John, and he loved it. Next, I served it to 3 of the grandkids, ages 6 through 11, and they thought it was the best too. It has just enough heat to spark the appetite. I was looking for a great low calorie, low fat, Ranch Dressing I could make without using the typical Hidden Valley Ranch Dressing mix as the base. I needed something I could make from scratch, using basic ingredients readily found in Costa Rica. I finally gave up my search and concocted this recipe. I first served it to my official taster, John, and he loved it. Next, I served it to 3 of the grandkids, ages 6 through 11, and they thought it was the best too. It has just enough heat to spark the appetite.
Number of Servings: 18

Ingredients

    1 cup nonfat plain yogurt, or 3/4 cup nonfat Greek style yogurt
    2/3 cup lowfat milk
    1/4 cup light mayonnaise
    1/3 cup lemon juice
    1 tablespoon white vinegar
    2 tablespoon extra light olive oil
    1 tablespoon Dijon or Deli mustard
    1 teaspoon onion powder
    1 teaspoon garlic powder
    2 teaspoons of granulated Splenda (or 1 Splenda packet)
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 cup finely chopped chives
    1/4 cup finely chopped Italian parsley
    1 dried chipotle pepper

Directions

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 about 20 minutes.

Re-hydrate the chipotle pepper in warm water for 10 minutes. Remove the seeds and stem. Mince the pepper very fine.

In a medium bowl, combine the strained or Greek-style yogurt and all the rest of the ingredients. Chill for about an hour before serving. Can be stored in the refrigerator for up to 2 weeks.

Serving suggestions:
This is great on a grilled chicken salad, tossed salad, or as a vegetable dip.

If you want just a basic ranch salad dressing, leave out the chipotle pepper.

Yield: 2.5 Cups / 18 Servings

Number of Servings: 18

Recipe submitted by SparkPeople user TXTITA.






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