|Serves||8 to 10|
|Prep Time||10 minutes|
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 plain low-fat yogurt|
|½||tsp. dried dill|
|½||tsp. dried basil|
|2||Tbsp. fresh Italian parsley, finely chopped|
|2||Tbsp. green onions (whites and greens) or chives, finely chopped|
|1||garlic clove, minced or pressed|
|1||tsp. cider vinegar|
|½||tsp. Dijon mustard|
|~||Pinch of sugar|
|~||Salt and pepper to taste|
Culinate editor’s note: When chilled and thickened, this dressing makes a great dip for crudités.
This content is from the Culinate Kitchen collection.
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