Light Chipotle Ranch Dressing
1 cup low-fat buttermilk
½ cup non-fat, plain Greek yogurt
⅓ cup light mayonnaise Jenna used sour cream
2 Tbsp parsley
1 Tbsp fresh dill
1 Tbsp white vinegar
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp dried chives
2-3 (or to taste) chipotle peppers in adobo sauce, chopped
- Place all ingredients in a food processor and pulse until smooth -- makes about 2 cups of dressing.
- Store in air-tight container in fridge for up to 1-2 weeks.
Per Serving: (3 Tbsp)Calories: 50 Calories from fat: 20 Fat: 2g Saturated Fat: 0g Cholesterol: 3mg Sodium: 162mg Carbohydrates: 4g Fiber: 0g Sugar 2g Protein: 3g Calcium: 5% Iron: 1%WWP+: 1