Some of you may have already heard me say that I like to add Pesto to my Ranch dressing and I will say again it is soooo Yummy. BUT...... I am trying to cut calories and fat these days so adding pesto with all that olive oil is not helping that (although olive oil is heart healthy ..still adds the calories) . I can't stand the taste of any "white" fat free stuff (mayo, ranch, sour cream , ect....) I will eat light versions of these but there is just something "off" tasting about the fat-free stuff. Catalina, French , thousand Island are all ok fat-free. Anyway, I digress. I love ranch on my salads but also for snacking with carrots, celery, cucumbers, radishes, ect... So, here is my latest experiment. I would not make more of this than you plan on using in a day or possibly two. I am not sure how well the basil will hold up in this for longer. Thinning the dressing out a little makes that 2TBS serving of dressing go a little farther without adding as many calories ( for dipping veggies you won't miss the thickness). The basil makes up for the flavor loss.
Light Creamy Basil Ranch Dressing
1/4 cup Light Ranch dressing
2 TBS skim milk
1-3 TBS Fresh basil leaves finely chopped
Mix together and let hang out for a half hour or so to give the basil time to permeate the dressing.
1 comment:
good idea sassy! I have started an herb garden so soon I will have fresh basil all the time!
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