Ranch dressing is one of a few things I could not live without as a child. It brings me back to the days of pouring chilled ranch over romaine lettuce during hot summers at Camp Longhorn or eating buffalo wings with my family and always asking for ranch instead of blue cheese. It’s a staple. Still to this day I dare you to open my fridge and not find a bottle.
Sadly, the truth about ranch is…it’s not really good for you. Most of the recipes call for mayonaise and buttermilk. Those are ok every once in awhile but by using them on a salad…you might as well eat a burger.
The RGK version is made from low fat cottage cheese, 0% greek yogurt and lots of veggies and fresh herbs. It’s zesty and delicious. I know you will love it!
What you need:
Fresh Thyme, Oregano, Marjoram…about a small handful of each
7 stalks of celery
A bundle of green onion
1 jalapeno (remove the seeds or use them out of the jar!)
3 cloves of garlic
Juice of one lemon
Low fat cottage cheese
O% greek yogurt
1 tsp of Kosher Salt & lots of black pepper
Blend all the veggies and herbs in a food processor till very smooth, transfer to a mixing bowl.
Blend your cottage cheese, yogurt and lemon till smooth. Mix in veggies.
Spoon over a plate of veggies like I did, or drizzle over a wedge salad!
Hidden Valley Ranch, who??