Our fridge is full of condiments. In general, we have more condiments than actual food. Even after my recent great refrigerator purging, the door of the fridge is stuffed with various food accessories. May of the aforementioned condiments are salad dressings. Or were I should say, as I have vowed never to purchase dressing again.
This vow took place after a recent foray into making ranch dressing. I had previously made a variety of vinaigrettes, but never thought that the creamy dressings were easily within my grasp. With ranch being my staple salad dressing and go to veggie dip, I never thought I could break free of the condiment chains that shackled me (food is very dramatic you see). But I did, and you should too! The ranch I made was far superior to the normal variety I buy at the store. Make some, try it! Here is the recipe that I used:
1/2 c. buttermilk
1/2 c. mayo
1/2 c. sour cream
1/2 tsp. dried parsley
1/2 tsp. dill
1/2 tsp. dried chives
1/4 tsp garlic powder*
1/4 tsp onion powder
salt and pepper to taste
1. Mix all the ingredients together.
So, my general policy is to not attempt the super low fat version of a dish if I am serving it for the first time to strangers. Therefore, my first run through of the recipe I made a full fat version, because it was for a party and I didn't want it to suck. Today, for myself, I made it with fat free mayo, fat free sour cream, and 1% buttermilk. I actually liked the lower fat version better. Also, if you don't want to buy buttermilk (though I recommend it) you can replace the buttermilk with more mayo.
Try some yourself and free yourself from the tyranny of bottled dressing.
*if you like garlic add more, I did although I wouldn't recommed more than double that amount.