I confess that there are many things about me that are completely unAmerican. (let’s ignore all the obvious political reasons and focus more on the food ones, k?).
I do not like mayonnaise.
I do not like ketchup.
I do not like marshmallows.
And I do not like ranch dressing.
Yet, here I am giving you a recipe for ranch dressing.
…which happens to have mayonnaise in it.
And guess what:?
I like it.
I like it a lot.
Just like when I make chicken or tuna salad, egg salad and pimento cheese, this recipe uses just enough mayonnaise to make it what it needs to be (a.k.a – there for utilitarian purposes, but otherwise completely undetectable), and then it has a lot of buttermilk and Greek yogurt to make it healthier and give it a lot of tang.
It also uses a lot of fresh dill. Fresh dill is what helps makes this ranch dressing utterly amazing. BUT, dill is one of those herbs that may not be around all that often for you. I get it. Same here. And I have actually made this without dill for that very reason before, and it’s still great! Feel free to substitute parsley if you happen to have that… basil would work for a completely different salad dressing all together… same for cilantro… and mint… tarragon… any soft herb.
Now, none of those would be ‘ranch dressing’, but it will be a yummy something else that you can call your own.
So if you’re wanting to make this right now and you have everything but the dill, go for it! I won’t mind. Hell, I won’t even know.
But, pretty pretty please add dill to your market list and for sure get some to use next time.
Trust me, you’re gonna wanna keep this ranch handy.
BUTTERMILK YOGURT RANCH DRESSING
yields 2- 2 1/2 cups
In a blender (mini blender if you have it), combine the following…
- 1/4 cup mayo
- 3/4 cup full fat greek yogurt
- 3/4 cup full fat buttermilk
- 3 garlic cloves
- 1/3 cup (packed) fresh dill
- 1 1/2 tsp kosher salt
Blend until smooth.
Taste to check seasoning, adjust if necessary.
Keeps for weeks refrigerated in an airtight container
thanks for reading , y’all. much love x