Greek Yogurt Ranch Dressing
A creamy, high-protein dressing packed with flavor, perfect for salads, veggie dips, and adding a nutritious touch to your meals.
Ingredients
Dressing Components
- 1/2 cup Plain Fat-Free Greek Yogurt Adds creaminess and protein.
- 3 tablespoons Mayonnaise Provides a rich, smooth texture.
- 2 tablespoons White Vinegar Offers tanginess, balancing the flavors.
- 2 tablespoons Buttermilk or Milk Adjusts the texture without extra calories.
- 1 tablespoon Dried Buttermilk Powder Enhances the creamy consistency.
- 1 teaspoon Agave Syrup A hint of sweetness to balance flavors.
- 1/2 teaspoon Salt Essential for flavor enhancement.
- 1/4 teaspoon Freshly Ground Pepper Adds a touch of spice for complexity.
Fresh Ingredients
- 1 tablespoon Chopped Fresh Dill Infuses a refreshing herbaceous flavor.
- 1 tablespoon Minced Shallot Adds subtle sweetness and onion depth.
Instructions
Preparation
- Gather all your ingredients on the counter.
- Measure out ½ cup of Greek yogurt and place it in a mixing bowl.
- Chop the fresh dill and mince the shallot if using fresh; set aside.
Mixing
- Add 3 tablespoons of mayonnaise to the bowl with Greek yogurt.
- Pour in 2 tablespoons of white vinegar and 2 tablespoons of buttermilk or milk.
- Sprinkle in the fresh dill, minced shallot, and 1 tablespoon of dried buttermilk powder.
- Add 1 teaspoon of agave syrup, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper.
- Mix together until fully combined and creamy.
- Taste and adjust seasoning, if necessary, for your desired flavor profile.
Serving
- Transfer the dressing to a serving bowl or store in a sealed container.
- For best flavor, let it chill in the fridge for at least 30 minutes.
- When ready to serve, give it a good stir and enjoy with your favorite salads or as a veggie dip.
Notes
For a thicker dressing, use less buttermilk or add more Greek yogurt. Keep some dressing aside to adjust flavors after chilling; it may mellow out. Mix in a dash of hot sauce for a spicy variation. Store in an airtight container in the fridge for up to one week.