Near the beginning of our journey to healthier eating, I stopped buying ranch dressing. The primary reason was because we were avoiding dairy but also to avoid the preservatives and MSG. Unfortunately, ranch dressing worked on my boys just like the commercial claims. They ate more raw veggies with it. Currently, we are consuming dairy mostly in the form of yogurt and cheese. When I saw this recipe at Linda's Lunacy, I knew I had to try it. She uses sour cream instead of yogurt and adds milk or buttermilk, but I like how mine turned out with the changes. I know that the mayo isn't the healthiest choice, but it's one of our conveniences.
1 c mayo
1 c plain yogurt (I used whole milk yogurt)
3/4 tsp garlic powder
3/4 tsp onion powder
1 1/2 tsp dill
3/4 tsp sea salt
3/4 tsp fresh ground black pepper
Whisk together in medium bowl. Store in lidded jar in refrigerator for up to a week.
Makes just over two cups.
As soon as I finished making it, all of the boys (except Miles) wanted salad and most of them had seconds. My pickiest eater even said that it was "almost as good as the bottled kind." I actually prefer it to the store-bought variety. I'm anxious to see if the flavor improves after being refrigerated overnight since we ate it immediately. I'll let you know!
Update: I also add some dried parsley to it now. And if you want it thicker for dip, use Greek yogurt in place of regular.