Ranch Salad Dressing
PREP TIME
5 min.
COOK TIME
1 hr. (chill time)
Serving Size
4-6 servings (1 ¼ cups)
Great Tastes of Manitoba 2020-21
Ingredients
- 1 cup (250 mL) plain Greek yogurt
- ¼ cup (60 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)
Directions
| 1. | Combine all of the ingredients. If desired, thin the dressing adding 1 tbsp (15 mL) at a time of milk (or cream) until desired consistency is reached. |
| 2. | 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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