Ranch dressing is a condiment that is irreplaceable in most households. Almost everybody likes the flavor, and it goes great with so many things. Once I found out I had an egg allergy, however, traditional ranch dressing was a no-no for me, as were most homemade recipes because they contained mayo. But, this one, which uses light sour cream and buttermilk is a win for me because it doesn’t have eggs in it and is easier on the macros than most. We like to mix up the flavors of ranch we use, and this time we went with a barbecue ranch to give it a unique twist! The macros are 1.3f/2.7c/1.4p for 30 g or about two tablespoons.
Skinny Barbecue Ranch
- 60 ml buttermilk (or make your own with 60 ml of milk and 1 tsp of vinegar. Allow it to sit for 5 minutes to "sour")
- 120 g light sour cream
- 14 g Ranch Salad Dressing mix (1/2 packet)
- 3 tbsp Stubbs BBQ sauce
- Whisk all ingredients together until completely smooth. Pour into an airtight container and let flavors develop in the refrigerator for a couple hours.
- If you would like your dressing to be thinner, feel free to add more buttermilk. Often my husband and I will add an additional 30-60 ml to make it fairly thin. That way it covers a salad better.
- Macros for 30g or about two tablespoons are 1.3f/2.7c/1.4p.