Borrowed from bon appétit, I usually have all of these ingredients in the fridge (and I add fresh herbs when I can), 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
a couple of tablespoons of chopped fresh herbs if you have them – oregano, parsley, thyme, dill
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.
- Category: Appetizers, Salad, Sauces, Dip