We know a number of our customers have specific dietary needs, so we have worked with a registered dietitian to provide ideas on how to order and customize our products for your needs. There are no machines involved and each one is a reflection of the person making it. You’ll find employees perfecting the art of pizza making in our stores daily, which only comes with practice, and takes hundreds of pies to master. We also can’t forget the folks who work in our stores.They arrive bright and early each morning to roll dough, whisk sauce, shred cheese, and chop vegetables, just to name a few tasks. We’d tell you its secret ingredient, but then we’d have to…um, just don’t ask, please. They also prepare our special Ranch dressing. We also have a dedicated Commissary and Bakery Team who prepares everything from our baguettes to our cookies to our fruit cups. Our mozzarella and provolone come from F&A Dairy in Las Cruces, New Mexico, and we have a custom blend of green chile from Bueno Foods in Albuquerque, New Mexico. Furthermore, we use local products when possible to promote sustainable agriculture and to support our communities. In addition, the mayonnaise in our dressings and on our subs is made exclusively from cage-free eggs and comes from Hellmann’s.
#Ppc's gourmet ranch dressing ingredients free
We use a signature Bonta Pizza Sauce, for example, from Escalon, which is free from preservatives, and to which we add our own spice blend. We use these carefully selected products to create thoughtful recipes and hand-craft them into simple, delicious food our customers crave. A group of people at our Home Office is entirely devoted to finding fresh ingredients from trustworthy sources. Our food is wholesome and made from scratch in our kitchen just for you.
We owe much of our success to a few simple rules we apply to our food: we always use the finest ingredients, we never compromise them for a cheaper price and we only serve pizza, salads and subs that make us beam with pride. Our food is just one of them, and it’s at the top of the list. Thank you for your question, Regina.Just like you, Dion’s is made up of a lot of little slices that make us unique. If you want a touch more Pioneer Woman, chill, serve, and store in a Mason Jar! In a separate bowl mix together the remaining ingredients by hand until well blended. Cayenne Pepper, (optional/to taste, again I like it a bit on the hot side, but you decide)įinely Chop together the first 5 ingredients, this can be done in a food processor.Tabasco, (to taste, I like it a bit hot).1 teaspoon lime juice or apple cider vinegar, (optional, I prefer lime juice).1% fat buttermilk (as needed for consistency, may be left out for dip).3/4 cup Fat-free sour cream, (you can substitute a good quality fat-free yogurt if desired).1 teaspoon fresh oregano (optional/to taste).1 teaspoon fresh dill (optional/to taste).2 tablespoons Italian flat-leaf parsley.Here is Ree’s recipe ‘tweaked’ by me! (you can view her original recipe using the link above): Switch out the fat for no or low-fat ingredients, then add your own signature… ( I didn’t know that Ree and I had so much in common – this is the first time I have ‘tweaked’ one of her recipes! She even suggests fat-free substitutes! Go Ree!!!) She lists several “optional, to taste” in her recipe, and I agree, much of cooking is to suit individual tastes, so omit or add as needed to satisfy your own palate! Don’t be afraid to experiment!!
I use one-percent milk-fat buttermilk to thin the dip for use as a salad dressing. Do this by replacing with buttermilk, fat-free sour cream or fat-free yogurt. The other high sodium ingredient would be the fat-free mayonnaise – using a lesser ratio of the mayonnaise would reduce the sodium even further. You can use any of these to taste, being especially careful with the Worcestershire sauce since it is high in sodium. In my opinion these two ingredients really take the dressing up a notch, along with a touch of lime juice. I have selected it because it contains two ingredients that I typically add to my impromptu fat-free “wing dip”: Worcestershire and Tabasco Sauces. Let’s take a look at a Ranch Dressing recipe from The Pioneer Woman. What is in my Refrigerator and Pantry right now…īack to the issue, not having a Ranch Dressing recipe… the quickest way to answer your request, Regina, is to do a ‘Tweak’! For those who don’t know this about me, I love to ‘tweak’ (not to be confused with ‘twerk’) recipes to Fat-Free, so let’s do this!
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