Wednesday, January 18, 2012

Homemade Ranch Dressing

I know you love it. I do too. There's no shame in it: ranch dressing is awesome. But have you ever read the ingredients on the bottle? It starts off okay, with water, oil, onion, maybe some spices, and then it veers off into chemistry lab. Xanthan gum, disodium inosinate, modified food starch, MSG - do you really want to eat these things? Do you want your kids to eat them? There IS a better way!

Make your own tonight. Seriously, read the ingredients in this recipe, find them in your fridge and pantry, because I guarantee you have 90% of them right now, and figure out a work-around for the one or two ingredients you don't have. It will taste just as good as the stuff from the bottle, without that weird plasticky feeling on your tongue. Eat it on salad, dip your veggies in it, go crazy. What are you waiting for?

Homemade Ranch Dressing
(Recipe courtesy Mark's Daily Apple)

  • 1/2 cup full fat Greek yogurt
  • 1/4 cup plus 2 tablespoons cultured buttermilk
  • 2 teaspoons chopped fresh dill
  • 1 heaping teaspoon chopped fresh chives
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon tamari
  • 1/8 teaspoon granulated onion powder
  • 1/8 teaspoon black pepper
  • 1/2 small clove garlic, finely minced
  • optional: 1 or 2 teaspoons mayonnaise
  1. Whisk everything together or process in the food processor. That's it! The flavors meld and get better if you let it chill for a while, so consider making this the night before you want to eat it.
Note: I never have buttermilk in the house. It's one of those ingredients that goes bad before I can use it all. A good substitute is the same quantity of milk with a teaspoon or two of lemon juice mixed in. Try making this as-is, and then the next time you can fool around with the ingredients to make it more to your liking. My dressing looks sort of greenish because I used more fresh dill and green onion (instead of chives) than called for, but that's how I like it.

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