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Buttermilk Ranch Dressing

We all prefer homemade dressings to store bought. This recipe makes a lot for salads or the buffet table with wings. It also lasts for several days refrigerated.
Course Herbs, Side Dish
Cuisine American
Keyword Herbs, Mayonnaise, Sour Cream, Yogurt

Ingredients

  • 1 cup (250 ml) milk 12 CHO
  • 1 TBSP fresh lemon juice (juice from 1/2 lemon) 0 CHO
  • ½ cup (115 gr) sour cream 8 CHO
  • ½ cup (102 gr) Hellman’s Regular Mayonnaise 0 CHO
  • *1 cup (234 gr) full fat Greek Yogurt (12 CHO/3/4 CUP/175 GR) 15.9 CHO
  • 2 tsp. dried parsley 0 CHO
  • 1 tsp. dried dill 0 CHO
  • 1 TBSP dried chives 0 CHO
  • ¾ tsp. salt 0 CHO
  • ½ tsp. pepper 0 CHO

TOTAL CHO 35.9 CHO

  • TOTAL WEIGHT 595 GRAMS
  • 35.9 CHO DIVIDED BY 595 GRAMS = .06 CHO/GRAM
  • 1 TBSP = 17 GRAMS (.06 CHO x 17 GRAMS) 1.02 CHO/TBSP
  • ¼ CUP = 4 TBSP (1.02 CHO x 4 TBSP) 4.08 CHO/1/4 CUP
  • ¼ CUP = 68 GRAMS

Instructions

  1. Place milk in small dish, add fresh lemon juice, stir gently and let rest for 15 minutes.
  2. Meanwhile place all other ingredients in a medium dish.
  3. Add homemade butter milk to the remaining ingredients. Stir to incorporate and refrigerate until using.
  4. *Yogurt varies in CHO so you may have to adjust the Carb count depending on the product you are using.