So I decided to incorporate some of my favorite things that keep me on track while I am on my journey to a better & healthier me. Just recently I was at a favorite restaurant with a friend and we were dipping tortilla chips and salad alike in the Creamy Jalapeno Dressing that they serve. I LOVE this stuff but I know that this can not be an every day indulgence. When I got home I started trying to figure out the best way to make it at home without breaking the calorie bank.
I have to say the one at the restaurant may be richer but mine came out spicier and I love a little heat now and then. Experimenting with some online copycat recipes, my own personal preferences and trying like crazy to cut as many calories, fat grams and sugars without losing that flavor has been fun and I think we just about have a winner! Obviously if you think of any other alterations or flavors missing I would love to hear your thoughts as well. I love suggestions and tweaks!
Before we get to the recipe I want you to know in my house this is NOT just a salad dressing. In fact, it is a bit thick for a dressing and if you solely use it as a dressing you may want to thin it out with a bit of water or milk of your choice. I dip pretzels, veggies, pita chips, tortilla chips, crackers and whatever else comes to hand in this mix. With a 2 tablespoon portion only coming in at about 20 calories go wild!!!! I also have spread this inside of a low carb tortilla with some cheese and leftover taco meat for a fantastic quesadilla.
Another great way to eat this dressing is in a super simple salad. I like to make a salad with a romaine base and add whatever vegetables are in my crisper. I find that romaine tends to go with a lot and my 6 year old daughter will happily eat it where sometimes with darker greens I have to convince her. My theory is any time my daughter happily eats her vegetables I am not going to argue. Also, keeping a large bowl of fresh salad in the fridge keeps me from snacking on everything else because I have to eat it before it goes bad. I took my premade salad out of the fridge, added some shredded roast chicken from a previous dinner leftover and some Cotija cheese. If you haven't had Cotija cheese it was best described to me as the Mexican answer to parmesan. It goes really well with this simple lunch salad.
Ingredients!!!! I love to play with new ingredients. I especially love using every day ingredients (with maybe a few harder to find things) to make something I love. If every item is hard to find or expensive I am not as much of a fan. My budget won't support going on a shopping binge for special things every week. The only "special" ingredient I used was Buttermilk Powder. I ordered this from Hosier Hill Farms online but can also find it on Amazon. Additionally, someone told me that Walmart sometimes carries powdered buttermilk so not such a hard to find item but maybe not something you buy every day.
Other than the buttermilk powder you will need cilantro, jalapeno, plain nonfat Greek yogurt, garlic powder, thyme, parsley, onion powder, lime juice (fresh or bottled), salt & pepper.
Ingredients:
•1 cup Plain Nonfat Greek Yogurt
•1 ½ tbsp. Buttermilk Powder
•¼ tsp dried Thyme Leaves
•½ tsp Parsley Flakes
•½ tsp Garlic Powder
•¼ tsp Onion Powder
•Dash of Salt
•Dash of Pepper
•½ cup loose Fresh Cilantro
•1 Jalapeno Pepper, remove seeds
•½ tsp Lime Juice
Directions:
Add everything to a small blender and blend until smooth.
Store in a sealed container in the refrigerator for at least an hour.
I usually have 1 1/2 cups of dressing once it has finished in the blender. The serving size if 2 tablespoons. The below nutritional data is from using a recipe calculator on www.myfitnesspal.com
Comments