I was looking for a great low calorie, low fat, Ranch Dressing I could make without using the typical Hidden Valley Ranch Dressing mix as the base. I needed something I could make from scratch, using basic ingredients readily found in Costa Rica. I finally gave up my search and concocted this recipe. I first served it to my official taster, John, and he loved it. Next, I served it to 3 of the grandkids, ages 6 through 11, and they thought it was the best too. It has just enough heat to spark the appetite.
1 cup nonfat plain yogurt, or 3/4 cup nonfat Greek style yogurt
2/3 cup lowfat milk
1/4 cup light mayonnaise
1/3 cup lemon juice
1 tablespoon white vinegar
2 tablespoon extra light olive oil
1 tablespoon Dijon or Deli mustard
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons of granulated Splenda (or 1 Splenda packet)
1 teaspoon salt
1/2 ground black pepper
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
1 dried chipotle pepper
If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for about 20 minutes.
Re-hydrate the chipotle pepper in warm water for 10 minutes. Remove the seeds and stem. Mince the pepper very fine.
In a medium bowl, combine the strained or Greek-style yogurt and all the rest of the ingredients. Chill for about an hour before serving. Can be stored in the refrigerator for up to 2 weeks.
This is great on a grilled chicken salad, tossed salad, or as a vegetable dip.
If you want just a basic ranch salad dressing, leave out the chipotle pepper.
Yield: 2.5 Cups / 18 Servings
Per Serving: 36 Calories; 2g Fat (55.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 160mg Sodium.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...