Now I know how my parents felt when my brother and I begged for a puppy. After weeks of being told “no” and that “just because” is a perfectly acceptable answer, they finally caved in. And Snickers, our cocker spaniel that eventually went blind and deaf but was a cuddle bug all the same, was eventually welcomed to the family.
So after weeks of receiving wonderful emails from you all, requesting the ingredients for the secret low sodium ranch dressing – that I was going to save for the book – I just couldn’t resist any longer. I mean, in my (almost) two years of blogging, I have never had such an outpouring of interest in a single recipe. And because I appreciate your readership and, more importantly, your gung-ho attitude in taking on a low sodium diet, I decided to finally pull back the proverbial curtain and reveal this tangy treat.
But here’s the catch: it is still going in the cookbook. So consider yourselves recipe testers. I want feedback, people. Real, thoughtful, hard hitting feedback. Do remember that, as with many low sodium creations, we are going for proximity, not “Dolly the Sheep” replicas. But thoughts on taste, texture, and pairings are very welcome.
With that, I won’t waste anymore of your precious time. Please enjoy this ever evolving version of low sodium ranch dressing. Just because.
1 1/2 cups of Greek yogurt (use brands that are 60 mg or less per container)
Juice and zest from 1 small lemon
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh chives
1/2 teaspoon dried orange peel powder or fresh orange zest
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon mustard powder
1/8 teaspoon paprika
1. Mix all the ingredients in a food processor until well blended.
2. Spoon the dressing over a salad or into a small serving bowl for dipping pleasure. Enjoy.