Creamy Dill Ranch Dressing
.
Yield
16 servingsPrep
6 minCook
0 minReady
9 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
shallots
peeled |
*
|
| ¾ | cup |
cottage cheese
nonfat |
*
|
| ¼ | cup |
mayonnaise
low-fat |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | tablespoons |
buttermilk, powdered
|
|
| ¼ | cup |
milk
nonfat |
|
| 1 | tablespoon |
dill weed
freshly chopped |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
shallots
peeled |
*
|
| 177 | ml |
cottage cheese
nonfat |
*
|
| 59 | ml |
mayonnaise
low-fat |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
buttermilk, powdered
|
|
| 59 | ml |
milk
nonfat |
|
| 15 | ml |
dill weed
freshly chopped |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
With the food processor running, add shallot through the feed tube and process until finely chopped.
Add cottage cheese, mayonnaise, buttermilk powder and vinegar.
Process until smooth, scraping down the sides as necessary, 2 to 4 minutes.
Pour in milk while the processor is running.
Scrape down the sides, add dill, salt and pepper to taste and process until combined.
Keep it refrigerated before serving.
