So, I have lived my entire life eating ranch. When I was younger I would eat Ranch with EVERYTHING! I would even put it on my cooked green beans. Yes, I am a weirdo–I know this. Luckily, since I’ve gotten older I have slowed down on the amount of things I put ranch on. I have limited myself to using it on salads, with pizza, and chicken fingers. When my husband and I started our 30 Days of Real Food challenge–I never took into account that I wouldn’t be able to slather my healthy salads with fattening, chemical laden ranch dressing. Sigh. I had to resort to using Balsamic Vinegar and also made a pretty delicious Avocado, Cilantro, Lime vinaigrette. But it just wasn’t the same. I missed my yummy, smooth, tangy, ranch dressing. I’ve seen multitudes of recipes for homemade versions, but they all include BUTTERMILK! And yes, while buttermilk may just indeed be a “real” food, I didn’t want to undo the healthy goodness of my salads by pouring all of that fat onto them.
So what’s a girl to do? Improvise! What could I make into a creamy, ranchy dressing, you ask? Greek Yogurt, what else?! After all, I’ve been making my own ranch seasoning, instead of buying individual packets–Why not convert that to a dressing? That is EXACTLY what I did this afternoon. Experiment #1 on the ranch dressing was a success!
Since some of you have decided to follow me on my challenge, and even for those that just want to cut back on the processed foods–I decided to be nice and share my recipe with you!
You’ll need some Greek Yogurt, Milk, Vinegar, Dried Parsley, Dried Dill Weed, Garlic Powder, Onion Powder and Salt and Pepper (full recipe at the bottom)
First combine the Greek Yogurt and Milk
And whisk it together until it’s nice and creamy
Put in your seasonings to taste–the key is to add the Dill and Garlic–that really gives it the ranch flavor!
and Voila! You have just made homemade Ranch Dressing! Pretty easy huh?
My hubby thought this batch was just a tad bit runny, so you may want to either cut back on your milk, or add more yogurt. You could also add in some cornstarch–about 1/2 tsp-to thicken it if you wish.
I’m going to store mine in a Mason Jar in the fridge. I’m sure it will keep just as long as your Milk and Yogurt will keep.
- 1 c. Greek Yogurt
- 1/2 c. Milk
- 1/2 tsp. Vinegar
- 1 tsp. Parsley
- 1/2 tsp Dill
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Salt and Pepper to taste
In a mixing bowl, whisk together the milk and yogurt. Add in the vinegar and spices and whisk until combined. Transfer to an airtight container and store in the fridge.
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