It's all about ranch in Texas.
Being a native, I had to do it justice when coming up with a skinny version.
First of all, I had to come with a dry ranch seasoning that I was happy with. Then I had to break out the laboratory and begin working on a base.
It needed to be smooth, creamy, and full of that flavor that we all know and love. Nothing short of perfection would do here.
I tried to lighten this up a few different ways, but ultimately I knew the instant this ranch reached my tongue that it was exactly what I was looking for.
The ingredients are super simple and so easy to double or triple for a larger batch.
Is that a purple chip? Why yes, yes it is.
These are Central Market's Blue Potato Chips. I also had a bag of their Exotic Vegetable blend, containing sweet potato, batata, taro and parsnip chips. Pretty tasty and very pretty!
I enjoyed the fact that they had no artificial preservatives or flavors and my little girl enjoyed the bright and fun colors. Everyone agreed though... the blue potatoes were the favorite!
Skinny Ranch (Dip or Dressing)
Servings: 6 • Size: 2 Tbsp. • Calories: 40.1 • Fat: 2.3 g • Carb: 2.4 g • Fiber: 0 g • Protein: 2.2 g • Sugar: 1.6 g • Sodium: 115.4 mg
1/2 C. Fat Free Plain Greek Yogurt
2 Tbsp. Fat Free Milk (+ 1-2 Tbsp. for Dressing)
3 1/2 Tbsp. Light Mayo
1/2 Tbsp. Dry Ranch Seasoning
Brace yourselves. This is really hard to do...
Drop all ingredients into a medium bowl.
If using this as a dressing for a salad, only add the original 2 tbsp. of milk that the recipe calls for at this point.
If using this as a dressing for a salad, add in another 1-2 tbsp. of milk until you reach the consistency you desire.
Serve right away with veggies, chips, salad, etc.
Or... set in the fridge until ready to use.
Store leftovers in an airtight container in the fridge for 7-10 days.