This is a very easy dip or dressing to put together. It's wonderful with raw veggies or blanched broccoli or crackers. Thinned out with the buttermilk, it makes a great salad dressing.
N.B. You see that I'm using dried parsley here. That's right. Surprisingly, the dried parsley works better than fresh; fresh parsley seems to go off quickly in this mixture.
1 c mayonnaise
1 c whole-milk Greek yogurt (or conventional yogurt, or sour cream)
1 tsp each onion powder
1/2 tsp each salt
1/4 cup buttermilk (optional)
Combine ingredients. If you're using it as a dip, don't add the buttermilk. If you're using it as a dressing, add the buttermilk to thin it out to a pourable viscosity. (There. I've said it. Viscosity. Wonky, I know. Blame the chemist in me, but that's what we're talking about here. Viscosity.)
If you used the conventional yogurt, your result will be less viscous than with the Greek yogurt; conventional yogurt contains much more liquid than the Greek variety
If you have the luxury of time, let the finished dip sit in the fridge for a few hours. The flavors will develop substantially.
Sunday, February 14, 2010
Ranch dip or dressing
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.