When I saw this recipe for ranch dip in this month’s Cooking Light, I knew I had to give it a try. I had been looking for a good recipe, but nothing that I tried was quite right. This one caught my eye because it sounded so easy to make and it used cream cheese. The cream cheese seemed to be the key to this recipe, because it was perfect. It was creamy and the combination of herbs and spices was also perfect, it tasted just like you would expect ranch to taste. I will definitely make this one again. It would also be great as a salad dressing, just thin it out with a little more buttermilk.
- 8 oz reduced fat cream cheese, softened
- 1/3 cup buttermilk
- 1/4 cup parsley, finely chopped
- 2 tsp fresh dill, finely chopped
- 1 glove garlic, grated or finely chopped
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
In a medium size bowl, whisk together cream cheese and buttermilk until smooth. Add remaining ingredients and whisk together until well combined.
Serve with your favorite vegetables.
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