Low Fat Ranch Dressing (Copycat)

After those Hooter's Chicken Wings, I needed to have a snack that was a little healthier. And when I saw this recipe for Better-for-You Ranch Dressing from The Fountain Avenue Kitchen a few weeks ago, I printed it right away and couldn't WAIT to try it. I mean really, who doesn't like veggies dipped in Ranch dressing? Ann has such a wonderful site this recipe did not disappoint...delicious! 

There are so many different vegetables you can use in your crudite like peppers, broccoli, jicama, cherry tomatoes, celery sticks, asparagus, cucumbers, baby radishes, carrots, cauliflower, and mushrooms to name a few. Ann didn't specify which brands she used in her recipe so for nutritional data purposes, I used Hellmann's mayonnaise and canola oil in mine. 

Low Fat Ranch Dressing (Copycat)

The Fountain Avenue Kitchen

1/3 c. Low Fat Buttermilk

3 tbsp. Chobani 2% Plain Yogurt

3 tbsp. Hellmann's Mayonnaise

1 tbsp. Apple Cider Vinegar

2 tbsp. Canola Oil

1/2 tsp. Kosher Sal

Fresh Ground Pepper, to taste

3 tbsp. Chives, minced

Directions:

1. Whisk all ingredients together and keep refrigerated until ready to use. Makes 1cup; serves 8. 

*Nutritional Information per 1oz Serving: Calories 62, Carbs 1.2g, Fat 5.9g, Protein 1.1g, Fiber 0g

Enjoy!