Does anyone else remember having salad with copious amounts of ranch dressing and feeling all proud that you were eating healthy? Yeah, not so much. I loved ranch dressing growing up for dipping carrots into and pouring over salads. However, I can’t recall the last time I had it. I can’t remember the last time I had any pre made, store bought salad dressing for that matter! I’ve been shaking up my own dressings for years now. With all the garbage chemicals in the bottled versions it’s something to easy not to do. Typically, I stick to vinaigrettes so I thought it would be cool to try and recreate a healthier ranch dressing and relive my childhood a bit. Stirrup pants, not required.
First thing was to get some seasonings together to mimic those in the pre made packages. I used a cornucopia of spices. Some dill, some onion powder, garlic powder, a bit of thyme, sea salt and coarse black pepper.
I also used some fresh chopped parsley because I had some. You could use dried or fresh seasonings. Go with whatever you have.
For the base of this dressing I used Greek yogurt. There was a 1/4 container left in the fridge from the chipotle yogurt I used for my Healthier 7 Layer Dip, so into this dressing it went. I added a bit of milk to thin it out a bit. Add in the seasonings and give it a really good stir.
Store it in an airtight glass jar and give it an hour or two in the fridge to set and allow the flavours to develop.
This is a healthier version of what you might be used to and isn’t quite as rich as the bottled version. That being said I really liked it. Joe gave it thumbs up and that’s like money in the bank. The flavours were so close to the ‘Hidden Valley’ and the Greek yogurt brought the creaminess. I chopped up a cold chicken breast from the fridge (yesterday’s Baked Honey Mustard chicken) and tossed it in with a huge bowl of greens dressed in the ranch-y goodness. Healthy and satisfying!
- 1 cup Greek yogurt
- ¼ cup milk
- 1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
- 1 tsp ground pepper
- ½ tsp sea salt
- ½ tsp dried dill
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/8 tsp dried thyme
- Whisk the yogurt and milk together until well combined
- Whisk in the parsley, followed by the remaining seasonings
- Store in the fridge in an glass jar for an hour to set before serving
- Shake the jar well before using
- Will last for at least a week in the fridge (will depend on the best before date on the yogurt)