| Serves | 8 to 10 |
| Prep Time | 10 minutes |
| Yield | 1 cup |
What is it about ranch dressing that kids — and adults — love? To make a lighter, less sweet version of bottled dressing, I’ve added yogurt to the mix and reduced the sugar to a pinch. Feel free to fool around with the herbs — substituting fresh for dried, dried for fresh, adding more if you like. In my house, if it’s a creamy buttermilk dressing with green flecks, it’s ranch.
| ⅓ | cup buttermilk | |
| ⅓ | cup mayonnaise | |
| ⅓ | cup plain low-fat yogurt | |
| ½ | tsp. dried dill | |
| ½ | tsp. dried basil | |
| 2 | Tbsp. Italian parsley, finely chopped | |
| 2 | Tbsp. green onions (whites and greens) or chives, finely chopped | |
| 1 | clove garlic, minced or pressed | |
| 1 | tsp. cider vinegar | |
| ½ | tsp. Dijon mustard | |
| ~ | Pinch of sugar | |
| ~ | Salt and pepper to taste |
This content is from the Culinate Kitchen collection.
| | Egg-boiling essentialsMark Bittman’s gone back to basicsIn his new book, the fundamentals of cooking take center stage. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
There are no comments on this item
Add a comment
Unrated