[melissel]

So far, the only low-fat dressings we've been able to find in the store have either been conventional brands, with all the extra stuff in them, or natural brands, but not creamy. Anyone have a brand they recommed, or a recipe they use? My DD loves ranch dressing on her fresh veggies, but goes a little heavy on the dip <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/dizzy.gif" style="border:0px solid;" title="Dizzy">:<br><br>
TIA!

 

[momtoalexsarah]

Plain yogurt blended with italian herbs, or onion soup mix - you can make it as strong or mild as you like.<br>
You can also make this into a sweet dip for fruits using a little jam.<br>
The key to youfurt dips is to let it sit overnight in the fridge so that the yogurt can absorbe the flavors. If it is to thick then just add a little milk (this work if you want to use it as a salad dressing as well)

 

[alsoSarah]

For ranch: Mix plain, drained yogurt with buttermilk, chives, parley, garlic, dill, grated onion, salt, pepper, and a bit of lemon juice.<br><br>
Or plain yogurt can be mixed with a bit of basil pesto and salt and pepper.<br><br>
Or, there's always hummus or<br>
Tzatziki:<br>
1 pint yogurt, drained in a coffee filter or cheesecloth overnight<br>
(may sub. sour cream for some of the yogurt)<br>
1 English cucumber, peeled and chopped<br>
(Squeeze the moisture out of the cucumber in a towel.)<br>
3 cloves or more of garlic, mashed to a paste<br>
1 T olive oil<br>
1 - 2 tablespoons lemon juice or red wine vinegar<br>
1 -2 tablespoons minced fresh dill or 1 teaspoon dried dill (to taste)<br>
1 -2 teaspoons fresh mint<br>
Salt and fresh ground pepper, to taste<br><br>
Mix together until blended.<br>
Allow to chill for 2-3 hours.<br><br>
alsoSarah

 

[melissel]

Ah, perfect!!! Exactly what I was hoping for, thank you both!