1/2 cup plain yogurt or buttermilk or sour cream
1/2 cup high quality mayo
1/8 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp sugar or 2 drops of liquid stevia (optional)
1 tsp Worcestershire sauce
- Mix until well combined.
Yields approximately 1 cup.
~ Aside from tossing some into a salad, this dressing is great used as a dip for all the fresh carrots, cucumbers & peppers being harvested this time of year.
~ You can use any additional herbs you have on hand that sound good to you – dried or fresh – such as dill, parsley, chives, or other seasonings such as mustard or lemon juice. I recommend only using fresh herbs if you’ll be using the dressing right away. It will not store well with fresh herbs mixed in.
~ I’ve made this using yogurt and buttermilk. I really can’t tell you which version is better, as some family members like the buttermilk version slightly better & others, the yogurt. They’re similar enough that it doesn’t really matter much. Use what’s convenient! Sour cream will work just as well if that’s what you have or what you prefer.
~ I’m sorry to say that I’ve never seen a commercially made ranch dressing that makes the grade – even the organic brands.
~ Note to self: If doubling the recipe, use one full recipe of mayo.
~ Recipe adapted from my inspiring friend Lynn.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
If eating sugar and/or gluten free, use stevia (or omit sweetener entirely), and be careful with your choice of packaged goods such as mayo and Worcestershire sauce.
~ NOTE TO SELF: Can use my entire mayo recipe, mixed with a full, 7 oz container of yogurt, and rounded spoonfuls for all seasoning measurements.