Jalapeno Ranch Salad Dressing Whips Up Quickly |
The theme for May for Recipe Redux is DIY Kitchen Essentials (describe your favorite kitchen staple that you make from scratch – but in the past you purchased).
For many
years now, I make my own jalapeno ranch dressing. My husband and I have a large
salad most nights and we use the same dressing. We never seem to grow tired of
it. I usually make one or two blender batches at a time. You can make it as
spicy hot as you like by adding more or less jalepenos to the batch.
This is a
spicier version of a typical ranch dressing with a lot less calories, fat,
saturated fat, and sodium per serving. The paprika gives it a nice color. It’s
great on salads or use it as a dressing over cooked chicken or meats.
Jalapeno Ranch Salad Dressing
Ingredients:
2 bunches green
onions, washed, trimmed (using white and two-thirds of green)
1 – 2 fresh
jalapeno peppers, stem and seeds removed*
4 cloves
fresh garlic, peeled
1 32-ounce
carton Greek-style yogurt
1 cup lowfat buttermilk
1 cup reduced-fat
mayonnaise
1 tsp. ground
black pepper
2 tsp.
paprika
Directions:
Makes two
large batches. Place one half of green onions, jalapenos, garlic, yogurt, buttermilk,
mayonnaise, and seasonings in blender or food processor container. Blend or
process until smooth, stirring and scraping sides of container as needed. Pour
into sealable container. Repeat process with remaining half of ingredients. Keep
refrigerated.
Makes 56
servings (2 Tbsp each) or about 7 cups.
*Note: The amount of jalapeno peppers is a
matter of personal preference. Start with one pepper and add more if a spicier
dressing is desired.
Nutrition Information per 2 Tbsp Serving:
26 calories, 1.4
g total fat, 0.2 g saturated fat, 1.5 mg cholesterol, 0.2 g dietary fiber, 2.0
g protein, and 47 mg sodium.
Cost per Serving: $0.19
Pricing Note:
all ingredients were at “regular” prices except green onions which were on sale
for $0.59 per bunch.
To print the
recipe, please click herehere.
Jalapeno Ranch Salad Dressing Ready to Use |