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. When we were ready to try dairy again, we tried a few natural and organic brands, but none of them passed our taste tests.
Currently, we are consuming dairy mostly in the form of butter, yogurt and, occasionally, cheese. I adapted this recipe from Linda's Lunacy by replacing the sour cream with yogurt and leaving out the buttermilk. If you need it thicker for dipping vegetables, use Greek yogurt or strain your regular yogurt through cheesecloth for a couple hours first. You can adjust the herbs to suit your preferences.
Yogurt Ranch Dressing
1 c mayonaisse (homemade or store-bought)
1 c plain whole milk yogurt
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp dried dill
3/4 tsp dried parsley
3/4 tsp sea salt
3/4 tsp fresh ground black pepper
Whisk together in medium bowl, then transfer to glass jar with lid. Refrigerate for at least an hour to let flavors combine before serving. Keep in the refrigerator for up to a week.
Makes just over two cups and fits in a pint jar.
Linked to Super Saturday Link Party