There is something about making salad dressing that I enjoy. It’s just so easy and honestly, kind of hard to mess up. I love to experiment and usually end up taste-testing along the way. Then, it’s just a matter of adding things until you get it right. Easy. Peasy. So, I really never, ever buy bottled dressing. But, recently, I’ve been feeling like maybe by making my own, I may be missing out on something. I mean, have you seen that Kraft Zesty Guy? Yeah, I have…and this really did happen…
Embarrassing, to say the least. So, Zesty Guy, as handsome as you may be, I’m still making my own. But…I’m sure I’ll still stop everything I’m doing every time you’re on my TV screen and gawk…just a little.
Oh, the dressing…sorry, I forgot. That was the point, wasn’t it? This is a much lightened-up version of the classic Ranch Dressing, but you’ll never know! It’s a really nice balance of creamy and zesty with great herby flavor. I think you’ll love it!
1/4 C. Greek yogurt
1/4 C. mayonnaise
3 T. non fat milk
1 1/2 T. apple cider vinegar (I love Bragg’s)
2 T. flat leaf parsley, finely chopped
1 T. chives, finely chopped
1 small clove garlic, finely minced
1/2 t. salt
1/4 t. black pepper
In a small bowl, combine ingredients and whisk until smooth. Store in the refrigerator in a jar with a tight fitting lid for up to 4 days.
- I love this creamy type of dressing because you can do a lot with it. Don’t just use it on salads. You can use it as a dip for veggies, or even oven fries. You can also use it to marinate chicken before baking or grilling. I’ve even heard of people tossing pasta in it when making a pasta salad (I’ve never tried that…let me know if you do!).
- If you love dill in your Ranch Dressing, feel free to add some! Start with about 1/4 teaspoon dried dill and give it a taste. Add more if you like.