I’m pretty sure that ranch dressing is the most popular selection in the salad dressing aisle. There must be at least 10 different brands and another 3 or 4 different types within that company’s product line. Plus, I’m almost always behind someone buying a bottle when I’m at the store. Why not make your own ranch dressing? This ranch dressing recipe is so easy to make you can have it on hand at all times.
Although I’m a big ranch dressing fan, I typically stick to olive oil and vinegar as my go to dressing. But when I need a break from the ordinary I make this ranch dressing recipe.
The thing I like about this particular ranch dressing recipe is that I don’t have to have buttermilk on hand. Because who keeps that in the house on the regular? No, this ranch dressing recipe uses Greek yogurt and regular milk for it’s base.
After those base ingredients come the spices and seasonings. Of course there’s the usual black pepper, salt and dill, but there’s also thyme and lemon zest. I like to use this recipe as my base and depending on how I’m feeling I’ll maybe up the quantity of the dill or thyme to change up the flavor. So once you make this recipe you can have fun changing it up to your tastes.
Since this ranch dressing recipe is about enough for four salads (give or take) I also like to include chopped up cucumber in the recipe. I think this gives the salad dressing even more flavor and of course just a little bit of crunch. The cucumber means the dressing isn’t going to last quite as long as it would without it, but it will last 2-3 days in the fridge.
If you’re feeling like that bottle of ranch dressing has too many strange sounding ingredients and you just want a straight forward, but satisfying ranch dressing try making this ranch dressing recipe, you won’t be disappointed.
- 1 cup Greek yogurt
- ¼ cup milk
- 2 teaspoons lemon zest
- 1 tablespoon fresh parsley, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ¼ cup English cucumber, minced
- Toss all of the ingredients, except for the cucumber into a blender and blitz until smooth and creamy.
- Pour into a lidded container and stir in cucumber.
- Chill for at least 4 hours before serving.
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