The summer holidays are here. Most of America is lifting all of the Covid 19 restrictions, so off to the family BBQ we go. What goes better at a BBQ other than dip? Dips do not have to contain sugar, and this recipe is probably the easiest on the planet to make. So today I'm highlighting a homemade Low carb and Keto-friendly ranch dip and dressing. Making home made recipes controls the amount of "bad for you ingredients" or just unecessary ingredients. If you become a consumer who reads the labels, you would be shocked.
Did you know that condiments carry a ton of sugar in them and often times we may descriminately overuse them? Did you know that by reading the label on the Coke can one can find out that in a 12 oz can there is 39g of sugar and compare that to just 1 TBSP of Ketchup carries about 3.7 g of sugar. That starts adding up. Look for alternatives now that contain little or no sugar. If you don't see it, ask your grocer, they will try to stock it or report that people are asking for it. According to Harvard.edu, their nutrionalists there say that for a woman we need to stay below 24g of sugar per day, and for men it is at 36g. As you can see the can of Coke has exceeded this amount!
Making homemade items also cuts down in your grocery costs each year because the ingredients you have on hand will make more than one meal or recipe so in the end you will spend less and there will be less waste as well. Once you are an aware consumer you will not miss the sugar overload at all. You will find ways to sweeten your desserts and bakery items that you make. As I said in the earlier paragraph, we really don't need sweetened ranch dressing. So here is the Keto-friendly and Low Carb Recipe:
WHAT YOU WILL NEED:
Whisk*
Mixing bowl*
Meassuring Spoons*
1/2 C and 1 cup dry measure*
3/4 C wet measure*
INGREDIENTS NEEDED
1/4 tsp Black pepper*
1/2 tsp sea salt*
1/2 tsp onion powder*
1/2 tsp garlic powder*
1 tsp dried chive*
1 tsp dried dill*
2 tssp dried parsley*
1 C mayo*
1/2 C sour cream*
2 tsp lemon juice*
1/4 C unsweetened almond milk
INSTRUCTIONS
In a mixing bowl, whisk all ingredients together, except hold almond milk until end. When whisked together the dip will be thick no adding the almond milk a little bit at a time and then whisking until you get your desired thickness. Note* the more almond milk put in will make the dip thinner. A thinner version is perfect for salad dressing. I used about three quarters of the 1/4 c almond milk; I thought it was the perfect consistancy.
after whisking, you are ready to refrigerate for at least one hour. Cover with a lid and this keeps for 1 week to 10 days. This recipe made about 2 cups of dip. Double or even triple for a crowd. It is approximately 150 calories per 2 TBSP, and about 1g carb. This recipe can use substitutes using low calorie ingredients like sour cream, or different milk, (nut allergy) low fat mayo or Vegan mayo to change the calorie counts.
*
LAST NOTES*
This recipe calls for dried chive, I don't have this on-hand and a replacement for that would be scallions, which I also did not have on-hand, I simply omitted it.
Have a great and fun BBQ or holiday. Be safe.
Don't forget to do your planks, I'll be checking this coming week!
As always if you have questions or Feedback please shoot an email to: beautyisabeast13@gmail.com
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*I am not a dietician, these recipes are for those who love Keto-friendly and low carb recipes. I love to share with my readers.
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