Sunday, February 14, 2010

Ranch dip or dressing

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
                   garlic powder
                   dried parsley
                   dried dill

1/2 tsp each    salt
                      pepper
                      dried oregano
                      dried thyme

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.

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