Chipotle Ranch Salad Dressing or Dip
- Number of Servings: 18
Ingredients
1 cup nonfat plain yogurt, or 3/4 cup nonfat Greek style yogurt2/3 cup lowfat milk1/4 cup light mayonnaise1/3 cup lemon juice1 tablespoon white vinegar2 tablespoon extra light olive oil1 tablespoon Dijon or Deli mustard1 teaspoon onion powder1 teaspoon garlic powder2 teaspoons of granulated Splenda (or 1 Splenda packet)1 teaspoon salt1/2 teaspoon ground black pepper1/4 cup finely chopped chives1/4 cup finely chopped Italian parsley1 dried chipotle pepper
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.
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.
Nutritional Info 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
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