Borrowed from bon appétit, I usually have all of these ingredients in the fridge, so this dressing is now usually in my fridge.  It’s a great dip/dressing, but we probably get the most use out of it for ‘after school’ vegetables – enjoy!

Ranch Dressing – makes about 1 1/2 cups

3/4 c. plain, full fat Greek yogurt AND 2/3 c. buttermilk

3 T. mayonnaise AND 1 t. freshly squeezed lemon juice

1 T. finely chopped chives (or green onion)

1 clove of garlic, finely minced

1/4 t. EACH oregano, freshly ground black pepper, mustard powder AND onion powder

1 t. kosher salt (+ more to taste if needed)

Whisk together all ingredients in a medium bowl and taste for seasoning.  Serve straight away or tuck it away ‘just to have’ – this will keep very nicely refrigerated for a few days in a tightly covered container.

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