I have a confession – I’ve never warmed up to Ranch dressing. Everyone I know loves it…but not me. Sometimes I think I’m a lone hold out. Until now.
Well, I think I love this one. Even in the dead of winter with only dried herbs. It’s herby, it’s zippy and has a bit of tangy richness that you can’t ever get from a bottle.
And I know what’s in it without having to have a chemistry degree, which makes me happy. Me and chemistry? You don’t want to go there. I was traumatized.
But back to the dressing: Make it a bit ahead so those herbs have time to release their flavors and make it as thick or as thin as you’d like by adjusting the amount of buttermilk. Honestly, you could just use regular old milk if you don’t have buttermilk. The Greek yogurt & the vinegar have enough tang to carry the flavor home.
Use the seasonings and herbs to your taste. I’d suggest mixing with the minimum amounts (unless you know you like REALLY herby and zesty) and let it sit for about 20 minutes, then taste and adjust. You can always jot down YOUR ultimate amounts.
Easy Greek Yogurt Ranch
- 1 cup plain Greek Yogurt (any fat content will work fine)
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
1/2 to 1 teaspoon garlic powder
1/2 – 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 – 1 teaspoon salt
- 1 1/2 to 2 tablespoons white or cider vinegar
- 1/3 cup buttermilk, hold back some and add until you have the consistency you’d like
Mix all ingredients. Let sit for 20 minutes. Stir, taste and adjust.
I’ll be bringing this recipe to Fiesta Friday, hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons
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