I like this dressing with salads, cheese fries (it closely resembles the spicy ranch from Outback Steakhouse -- the key is the cayenne pepper), and cut raw vegetables. The dried herb amounts are all approximations since I don't bother using measuring spoons when I make this. Go easy on the dill weed and do everything else to taste.
If you want to lose weight without trying, make this dressing and buy a
bunch of fresh vegetables like broccoli florets and carrots. Eat as
much as you want of the veggies and dip whenever you want. Any time I
do this, I end up gorging myself on veggies and dip -- particularly in
the afternoon before dinnertime -- and being too full of fiber and non-fat
yogurt to eat much else. Any time I make this dressing, I tend to lose about a pound per week.
Ingredients
1 small yellow onion
1 cup plain non-fat yogurt (for vegan option, use Forager brand unsweetened plain cashew yogurt)
2 tbs mayonnaise (for vegan option, use Vegannaise)
1/2 tsp dried dill weed
1 tsp dried parsley
1 tsp freeze-dried chives
1/4 tsp garlic salt (I'm honestly not sure how much garlic salt I use. I typically turn the shaker upside-down and count to three. If you taste the dressing and it still has a sort of sour yogurty taste, add more garlic salt.)
1/8 tsp fresh ground black pepper (the 'fresh ground' part is important)
1-2 dashes cayenne pepper
Directions
1. Grate the onion into a bowl (I use the fine side of a cheese grater). Add remaining ingredients and mix thoroughly. Refrigerate for at least 30 minutes before serving.
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