Tag: Ranch

Next Up: Ranch Dressing

Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!

Veggie Shooters (Crudites with Skinny Ranch Dip)
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg  


For the skinny ranch dip:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk

For the crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 3 medium carrots, peeled and cut into strips 
  • 11 baby arugula leaves for garnish
  • 11 shot glasses


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

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“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally
posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?”
Nothing, except that’s what I’m calling it, and in the world of dips and
dressings, that makes it so. By the way, ignore those other roughly 65,000
“ultimate” recipes; this one is the actual “ultimate” ranch dressing.

It’s been ages since I made homemade ranch dressing, and I’d
forgotten how much better it is than the bottled stuff. Don’t get me wrong; I
like high-fructose corn syrup, artificial flavorings, and preservatives as much
as the next low-information voter, but this really is significantly more

As you’ll see, I used some crème fraiche (which we showed
you how to make in this video), but relax, sour cream will work perfectly.
However, I do believe the buttermilk is crucial. That some of my peers are
calling their ranch dressings “ultimate” without using buttermilk, really makes
me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch
dressing I’ve ever had, and I hope you give it a try soon. Enjoy!

Ingredients for about 2 cups Ranch Dressing:
1 1/3 cup real mayonnaise
1/3 cup sour cream or crème fraiche
1/3 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
pinch of cayenne
pinch of salt
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
2 teaspoons sliced fresh chives
1 tablespoon minced fresh Italian parsley
2 drops Worcestershire sauce

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