This low carb recipe is from The Pioneer Woman, but I made a few changes. The major change is I switched out the buttermilk for heavy cream. Also the recipe calls for 2 tablespoons of fresh dill. I suggest starting with 1 tablespoon, tasting your dressing and seeing if you’d like to add more. Depending on your pallet you may find 2 tbsp. of dill too overpowering.
You can find the original recipe here: http://goo.gl/JUFdhe.

🍎Essential Kitchen Tools And Books For Low Carb Living
https://www.amazon.com/shop/dot2trotslowcarbliving

Disclaimer:
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

1⃣Recipe 1:
Makes about 2 cups
Serving Size: 2 tbsp.
Total Carbs Per Serving: 0.7g
Total Net Carbs Per Serving: 0.7g
154 Calories/0.2g Protein/17.4g Fat/0 Fiber

➡Ingredients:
1 Garlic clove
Kosher salt
1 C Olive oil based Mayonnaise (Video: https://youtu.be/ftct_JAd6CI)
½ C Sour cream
¼ C Heavy cream
¼ C Fresh flat leaf parsley, loosely packed
1-2 tbsp. Fresh dill weed
1 tbsp. Fresh chives, chopped
1 tsp. Worcestershire sauce
1 tsp. Apple cider vinegar, plus more for taste (or white vinegar)
¼ tsp. Smoked paprika
Pinch cayenne pepper
Dash of Tabasco

DRIED HERB QUANTITIES:
If using dried herbs instead of fresh, change quantities to the following: 1 tbsp. parsley, 1 tsp. dill weed, 1 tsp. chives.

✅Directions:
➡Option 1: Mixing by hand avoids the green color dressing.
1. Mince your garlic and finely chop your herbs.
2. Add all ingredients in a bowl and mix by hand.
3. Taste dressing to see if you need to add more salt, herbs or seasoning.
4. Store in airtight jar and refrigerate for an hour before serving. This will thicken up the dressing, making a ranch dip. To use as a salad dressing, just remove what you need from jar, place in a mixing bowl and add a little water and stir.
5. Stores in refrigerator 5-7 days, if using fresh herbs and/or home-made mayo. Stores longer if using dried herbs and store mayo.

➡Option 2: Low Carb Green Ranch Dressing!
1. Place garlic in mortar and pestle with 2 pinches of kosher salt and mash garlic until you create a paste. If you prefer, you can simply add the garlic whole along with the salt to the blender. Creating the paste just creates a more intense garlic flavor.
2. Add all the ingredients to a blender. Pulse the blender about 5 times, let it run until smooth. Taste as you go for flavor.
3. Place in an airtight container and place in refrigerator for and hour before serving. After an hour the dressing will be very thick, creating a dip to use for wings or veggies. To pour over salads, just remove what you need and add a little water to thin the dip and stir.
4. If you used fresh herbs and/or homemade mayo, the dressing stores in refrigerator for 5-7 days. If you use dried herbs and store purchased mayo, the dressing will last longer.

2⃣Recipe #2: Buttermilk Ranch Dressing
Makes: ¾ Cups
Serving Size: 2 tbsp.
Total Carbs Per Serving: 1.8g
Net Carbs Per Serving: 1.7g
66.1 Calories/1g Protein/6.5g Fat/0.1 Fiber

➡Ingredients:
½ C Buttermilk
2 tbsp. Sour cream + 1 tbsp. reserved for thickening
2 tbsp. Olive oil based Mayonnaise (Video: https://youtu.be/ftct_JAd6CI), + 1 tbsp. reserved for thickening
1 tbsp. Fresh dill weed
1 tbsp. Fresh flat leaf parsley, chopped
2 tsp. Fresh chives, chopped,
1 tbsp. Fresh parsley
1 Garlic clove
½ tsp. Dijon mustard
Tabasco
½ tsp. Smoked paprika
Sea salt & black pepper to taste

DRIED HERB QUANTITIES:
If using dried herbs instead of fresh, change quantities to the following: 1 tsp. parsley, 1 tsp. dill weed, and 2/3 tsp. chives.

✅Directions:
1. Add the buttermilk, herbs, garlic, mustard, Tabasco, seasonings and 2 tablespoons of sour cream and mayo to a blender. Pulse 5 times to combine ingredients before turning blender on to mix. Be sure to scrape down sides of blender to ensure ingredients mix evenly.
2. Taste dressing to see if you need to add more pepper, salt or herbs to taste. Also, if you’d like a slightly thicker dressing, add in the tablespoon of sour cream and mayo and blend (I do this in the video).
3. Place dressing in a airtight jar and store in refrigerator. If using fresh herb and/or home-made mayo, dressing stores for 5-7 days. If using dried herbs and store purchased mayo, dressing lasts longer.

🔔Note: If you use only 2 tablespoons of the both the mayo and sour cream, it changes the total carbs to 1.7g.