I've been experimenting with the perfect ranch dressing for a couple months. I can't swallow a even the tiniest bite of the bottled junk and the I pick and choose my favorite restaurants based on who has the better ranch. I love saucy things and this condiment tops my list.
1) I needed to health-ify it so I would feel comfortable feeding it to myself and children in copious amounts.
2) It couldn't be mayo based or have raw eggs. That's just ew.
3) Like most other things I make, easy to throw together and must be made with simple ingredients.
4) It needed to taste as close to Red Robin restaurant ranch as possible.
Finally, I've come up with a combination that meets all those requirements, plus more that popped up along the way! This blend of measurements produces the BEST RANCH EVER. Thick, smooth, tangy, herby and down right delicious. Nothing watery and runny about this dip, I promise you.
Make sure to prepare this the day before you need to eat it...you will taste a flavor difference! Allowing the ranch to set overnight in the fridge lets the dried herbs bloom and the flavors shine through. Most people who tried this are surprised when they find out all the herbs are dried because the flavors are vibrant and fresh.
This ranch is so good its starting to replace salad on the dinner table every night. For starters, its way easier to throw a bunch of veggies on a tray and place the dip in the middle, but the best part is that I've noticed my kids consume way more veggies when they can pick and choose the ones they like then dunk them to their heart's content in this delicious dip. Win win.
Yields 1 2/3 cups of dressing
-1/4 cup milk (1%, 2% or full fat)
-1 1/2 tablespoons lemon juice
-1 cup non-fat Greek yogurt (can sub sour cream)
-1/4 cup mayonnaise
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1 teaspoon garlic powder
-1 1/2 teaspoons onion powder
-1 1/2 teaspoons dried dill
-1 1/2 teaspoons dried parsley
-1 1/2 teaspoons dried chives
-1 teaspoon dried marjoram (optional)
-I like to use a large measuring cup to mix this together. Mix together the milk and lemon juice and leave for 5 minutes. You are making your own buttermilk.
-After 5 minutes the milk will have slightly curdled and thickened and is now buttermilk. Using a small whisk (or spatula/fork), stir it together and add the rest of the ingredients (Greek yogurt, mayo, salt, pepper, garlic, onion, dill, parsley, chives and marjoram). Whisk the mixture together until well blended.
-Cover and refrigerate at least 4 hours, but I have found that the flavors are the most combined by the next day.
-Serve as a salad dressing or dip for veggies!
-Store in a tightly sealed container in the refrigerator. Stays fresh for 7-10 days.
Try these other favorite dips!
|Babbaganoush: Roasted Eggplant Dip|
|Olive and Garlic Walnut Dip|