Ranch Dip & Dressing ~ the HEALTHY way

I was pleased to see that a version of very low fat "Lighter Ranch Dip" appears in the current edition of "Everyday Food" magazine because I practically gag on the synthetic taste of the commercial low-fat Ranch Dressing.  I made the EF recipe, and although it is simple to make and healthy it seemed to be lacking flavor, and understandably so ~ that version is seasoned with only thyme leaves, garlic and salt and pepper. That's not ranch as we all know it!

It looked like Ranch Dip/Dressing, but I found the taste quite disappointing. So I played around with the recipe a bit and arrived at my own version which I think is infinitely more flavorful. It requires just a couple of additional ingredients, but those don't add any calories, just more flavor.

While the original recipe called for low-fat Greek-style yogurt, and whole fat mayonnaise ~ I used 0% fat Greek-style yogurt (Fage brand), and Best Foods/Hellman's low fat mayonnaise, further trimming the fat to less than 30 calories, and negligible fat per each serving size (2 slightly heaping tablespoons each.) Of course you could still use the low fat yogurt and whole fat mayo, and it would still be much lower in fat than traditional Ranch Dip.

The additional seasonings I added were minced chives (green stems of scallions/green onions, finely minced, could be substituted), onion powder, minced parsley, and dried dill weed. I also added a small squeeze of fresh lemon juice (optional.) Just those few ingredients made a huge difference in the appeal of this dip. To change the dip into a dressing, simply thin with low or non-fat milk to achieve the consistency you like.

As suggested in the magazine other uses for the lighter dip are:

Sandwich spread, particularly chicken or turkey sandwiches

Substitute for mayonnaise in tuna or chicken salad

Condiment alongside chicken or fish

Dressing for pasta salad

And there is another delicious way I use this, which I'll share shortly in an upcoming post.

If you would like a printable copy of my version of lighter Ranch Dip/Dressing you'll find it on the Once Upon a Plate recipe site.

Thanks for coming by for a visit ~ I hope you have a delicious day!

Broccoli-Mushroom Quiche and a Tip

One of the things I like about quiche is that it is a great way to use up bits of vegetables or meats that may be hanging around in the fridge. I had a little broccoli and mushrooms on hand so I quickly blanched then chopped the broccoli, and sauteed the sliced mushrooms in a little butter.


I used a traditional recipe for quiche; eggs, cream or half & half, cheese and the cooked veggies.





To assure a thoroughly baked bottom crust I usually partially bake the pastry crust, then add the filling and finish baking.

I also want to share another tip I learned years ago that you may find useful. Maybe you already know about this technique, but at the time I did not.

It believe it was almost 30 years ago... I had purchased a quiche pan from Williams-Sonoma, and included was a W-S recipe for broccoli quiche. The directions instructed to brush the inside of the pastry with Dijon mustard before adding the filling.

I tried it, and found that I loved the subtle flavor this added so I've been using this method with many quiches ever since. It works particularly well with most any kind of ham or bacon quiche.

I usually reserve a little of the quiche ingredient(s) for garnishing the baked quiche; it serves a dual purpose!

It lets everyone know what kind of quiche it is, and ...

in the event your quiche doesn't slice perfectly you can use the garnish as camouflage. :)

Quiches are perfect for brunch, lunch, dinner or snacks. Served warm from the oven or at room temperature ~ and fun for a picnic, too.

With fruit or greens salad it makes one of my favorite meals.

Refrigerate leftovers, and they can be microwaved, or heated in a 350*(F) oven until heated through. I like the radiant or convection oven best for reheating, the crust tastes better to me than when it is microwaved... but I wouldn't turn down a slice warm from the microwave.

Use your favorite recipe for the quiche, but if you don't have one there are plenty available by doing an internet search.

Thanks for stopping by today, and for any comment you might like to leave. I always LOVE to hear from my readers! xo