EBT-Friendly: 100% of ingredients

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A tangy, creamy, and surprisingly low-calorie ranch dressing with the perfect briny kick from dill pickles and a hint of spice from jalapeño. It’s the ultimate healthy dip for veggies, salad dressing, or sauce for wraps and burgers.

Ingredients:

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•   1 cup nonfat Greek yogurt
•   1/3 cup fat-free milk
•   1 tbsp light mayo
•   1/2 lemon (juice and zest)
•   3 dill pickles (sliced)
•   1 tsp parsley
•   1 1/2 tsp dill (fresh or dried)
•   1 small jalapeu00f1o
•   1/2 tsp garlic powder
•   1/2 tsp onion powder
•   1/2 tsp red pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add all ingredients to a blender: 1 cup nonfat Greek yogurt, 1/3 cup fat-free milk, 1 tbsp light mayo, juice and zest of ½ lemon, 3 sliced dill pickles, 1 tsp parsley, 1½ tsp dill, 1 small jalapeño (seeds removed for less heat), ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp red pepper.
2. Blend on high until the mixture is completely smooth and creamy, scraping down the sides if necessary.
3. Pour the ranch into a jar or airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the dressing to thicken slightly.
4. Stir well before serving. Use as a dip for fresh vegetables, a dressing for salads, or a sauce for sandwiches and wraps.

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