Community Pick
Southwest Ranch Salad Dressing
photo by Engrossed
- Ready In:
- 10mins
- Ingredients:
- 16
- Yields:
-
1 cup
ingredients
- 1⁄2 cup mayonnaise, can use low fat
- 1⁄2 cup sour cream
- 1 -2 tablespoon milk, depending on your thickness preference
- 2 tablespoons minced tomatoes
- 1 tablespoon white vinegar
- 2 teaspoons canned jalapeno slices, minced
- 1 tablespoon finely minced onion
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon hot sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon dried dill weed
- 1⁄8 - 1⁄4 teaspoon cayenne pepper
- 1⁄4 - 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
directions
- Whisk all ingredients together in a bowl.
- For best results, cover and chill for at least 4 hours before serving.
Questions & Replies
-
In the nutrition info it says there are 36.3g of carbs. I Put everything into the CarbCounter app and it comes up with 5.6 grams of net carbs. The macros came up a lot different for everything actually but I’m mainly wondering, where dis all these carbs come from? Please help, I don’t wanna wreck my keto diet but I’m in love with this recipe!
Reviews
-
This was really good, although don't think you can skip the 4 hours chilling time. I was anxious to try this as soon as it was done and let me tell you four hours later when my dinner was finished and it had time to chill it was fantastic and so much better than when everything was first mixed together. I used low fat mayo and low fat sour cream because that is what I had. Next time I think I will buy full fat mayo and sour cream. They real stuff can only make this better. Thanks for sharing and I will make this again.
see 25 more reviews
Tweaks
-
Very good. I substituted plain yogurt for the sour cream and Rotel for the tomatoes. One suggestion: let the dressing sit for the full three hours before tweaking the flavor. I tasted mine right after I whisked it together and decided it was over-seasoned, so I added more mayo to dilute it. But when we put it on our salad that evening, we thought it needed more oomph. Live and learn.
RECIPE SUBMITTED BY
*Parsley*
United States