I've said it before, but I will tell you again - I love ranch dressing. If I'm eating poorly and it isn't sweets, odds are pretty high that whatever it is - it's dipped in ranch. Don't get me wrong, I love to eat healthy (and try to more often than not) but sometimes you just need a salad drenched in ranch. I've tried so many "light" or fat-free options to lesson the evil blow, but cannot stand the tangy taste associated with them. I came across this recipe* on one of my favorite food blogs, Skinny Taste, and thought I would give it a try. I had most of the ingredients already so if it turned out poorly, I wouldn't feel too bad about it. My track record with light ranch has been so bad, my expectations were seemingly nonexistent. I was first surprised by the sheer volume of ranch it made (definitely too much for one individual), but then even more surprised by how delicious it was. It really tasted like ranch. REALLY. Did I mention there are only 52 calories in a fourth of a cup (that is a ridiculous amount of ranch) of this recipe? Needless to say, I now much prefer my skinny ranch over the thick oily version. I've been happily dipping vegetables, eating salads, and munching on buffalo chicken lettuce wraps (recipe to come soon) for the past week. With my best efforts I've only made it through half the ranch so I highly suggest halving the recipe if you choose to make it.
*I personally preferred to add double the amount of chives, a full cup instead of 3/4 of sour cream, generous helpings of salt & pepper, and no more than two tbsp of white balsamic vinegar (this is where the diet-y twang starts to arise from).