Ranch Salad Dressing

Clock Icon 5 minutes |
Servings: 4-6 servings (makes 1 1/2 cups dressing) |
Prep: 5 minutes |
https://youtu.be/vaDeMVuk3nw

Ingredients

  • 1 cup (250 mL) plain Greek yogurt
  • ¼ cup (50 mL) mayonnaise
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) dried chives
  • 1 tsp (5 mL) dried dill
  • 1 tsp (5 mL) dried parsley
  • 2 tsp (10 mL) lemon juice or white vinegar
  • Salt and pepper
  • Milk (optional)
 

Method

  1. Combine all of the ingredients.
  2. If desired, thin the dressing using 1 Tablespoon (15 mL) of milk (or cream) at a time until desired consistency is reached.
  3. Let the dressing rest in the fridge for at least an hour. Dressing will keep in the fridge up to 7 days.

Tips

This dressing is thick enough to do double duty as a dip. Whip up a quick batch and serve with cut vegetables.

To use fresh herbs in place of dried, double the amount called for. So instead of 1 tsp, use 2 tsp of any finely minced fresh herb.

 

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