I love ranch dressing! One of my favorite snacks growing up was carrot sticks and ranch. And, everyone also knows that I love Ina Garten. So you can imagine how much I LOVE Ina Garten’s Buttermilk Ranch Dressing? I have made this recipe twice before. I always forget how easy it is so I’ll go months without making it! Nick and I bought some green tomatoes at a road side stand on Monday so I figured I would make this dressing to go along with some fried green tomatoes (I’ll post about them soon!) This is definitely not a low fat, WW recipe but you can alter it in a few ways to make it better. Give it a try with full fat first (it’s AMAZING and worth the splurge!) then alter as you see fit.
3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt (maybe a little less)
1 teaspoon freshly ground black pepper
1 cup good mayonnaise (I used reduced-fat)
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken (I used light buttermilk)
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade.
Puree for 15 to 20 seconds to make a smooth mixture.
Add the mayonnaise, yogurt, and buttermilk and blend until smooth.
Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
…or eat some right away… just to make sure it tastes good 😉
This is a great time to use mason jars. This recipe makes 3 cups so it will fill about 1 1/2 mason jars. Definitely let it sit in the fridge for a bit (at least one hour) before using it- the flavors develop so nicely!
WW Points: 1 point for 2 tbsp
(with reduced fat mayo and light buttermilk)