I have been avoiding ranch dressing all my life, first of all because it comes in a bottle -- and I just never buy bottled dressings -- and secondly because I thought if it's so popular it must be loaded with sugar.
Then, yesterday I was searching online for something to do with all that buttermilk I produce when I make cultured butter, and I found this one on chow.com.
Not only did it make use of a goodly amount of buttermilk, but it also called for another by-product of my buttermaking: sour cream.
I also happened to have all the other ingredients on hand, and it did not call for even a pinch of sugar.
Having nothing to lose, I proceeded to make ranch dressing. The only substitution I made was to use chopped red onion instead of chives, and apple cider vinegar instead of the wine vinegar or lemon juice in the recipe.
I poured some over my salad of mixed greens and tomatoes... and was I in for a shock! The stuff is delicious!
Today, I thought I'd try it as a sauce on some "tacos" of shredded cold chicken and chopped mixed greens in a pita pocket. Oh my, what a treat!
P.S. I'm not all repentant for having refused it in the past! Look at this list of ingredients for Kraft's Ranch Dressing with Buttermilk, taken right from Kraft's own website:
Ingredients: WATER, SOYBEAN OIL, VINEGAR, SUGAR, EGG YOLKS, SALT, CONTAINS LESS THAN 2% OF WHEY (FROM MILK), DRIED ONIONS, BUTTERMILK, MODIFIED FOOD STARCH, MONOSODIUM GLUTAMATE, PHOSPHORIC ACID, XANTHAN GUM, DRIED GARLIC, SPICE, POLYSORBATE 60, NATURAL FLAVOR, SORBIC ACID AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS). CONTAINS: EGG, MILK.
I rest my case.