low-fat ranch dip
You guys are going to love this Low Fat Ranch Dip recipe I made for my kids. It is super easy and makes a healthy appetizer for a party or just great for snack time with the kiddos!
My two and a half year old is on the fence about becoming a picky eater. I am doing everything in my power to make sure she doesn’t go over to the dark side. Lately she has been saying, “I don’t like that” before actually trying something. It drives me crazy. I don’t let her know that though. With teaching my kids how to be adventurous and healthy eaters, I ignore that which I don’t like and reward that which I do. Even still, I am actually worried she isn’t getting enough vegetables.
Instead of letting her know I was not pleased, I pulled out this trick from my friend Carolyn Casner. Carolyn told me to serve crudités to my kids before a meal so that they get their vegetable servings before dinner starts. This seems like an especially easy ploy right now considering practically every vegetable under the sun is bursting out of the garden.
To go with these vegetables, I have been tinkering with this idea I had for a dip recipe. It is made with pureed fat-free cottage cheese. When it’s pureed it can stand in for full fat dairy without all of the calories. [I did this trick in this recipe for Peppermint Patty Cheesecake too and it was ultra creamy.] For a little richness I only had to add a little bit of mayonnaise. [Don’t worry. This recipe is still low-fat, with only three grams of fat per three tablespoon serving.]
Then I amped the flavor with powdered buttermilk. It really gives it that Ranch dressing taste that any kid in their right mind would say yes to. You know what? My little picky-wanna-be actually ate a ton of veggies dipped in it. Then I proceeded to praise the heck out of her. She was so proud of herself. I know she’ll stay on this side of the fence…for now at least…
Nutrition Bonus: Fat-Free cottage cheese is a great source of protein.Print
Special Equipment: Food Processor. To Make Ahead: Can be prepared up to 4 days ahead, stir well before serving.
- 1 16-ounce container fat-free cottage cheese
- 1 small shallot, chopped
- ¼ cup mayonnaise
- 3 tablespoons powdered buttermilk, such as SACO, see *ingredient note
- 2 tablespoons white wine vinegar
- 1 tablespoon each chopped chives, dill and basil
- ¾ teaspoons salt
- Freshly ground pepper to taste
- Puree cottage cheese in food processor fitted with steel blade attachment, scraping down sides occasionally, until completely smooth, about 2 minutes. Add shallot, mayonnaise, buttermilk powder, vinegar, herbs, salt and pepper and process until completely incorporated.
4 mg Cholesterol, 0 g Added Sugars
*ingredient note: Buttermilk powder is a great item for your pantry because it doesn’t spoil as quickly as fresh buttermilk. I love to use it in reduced-fat dressings and dips to boost the flavor without a lot of calories or fat. It works well here because it adds a more intense tangy flavor without thinning out the dip with liquid buttermilk. It’s available in the baking isle of large supermarkets and on amazon
- Serving Size: 3 tablespoons
- Calories: 43
- Sugar: 1.5 g
- Sodium: 300 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 4 g