Homemade Herby Ranch Dressing

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I love salads.  Really, I do!  I eat them at least 4-5 times a week!  But…there’s one thing that does kinda bother me about salads.  Or about my salad philosophy that is.  As much as I love the whole “health” factor that salads bring, I really want to drench them in creamy, UNhealthy dressings.  Yes…drenched.  I’m the kinda person who wants some salad with their dressing.  Not dressing with their salad.  Yup…soggy lettuce all the way.

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homemade ranch dressing, ranch dressing recipes, dressing recipes, healthy dressing recipes Rarely I do that though.  Most of the time I got with a vinaigrette or a homemade dressing.  Something heeeealthy of course.  But occasionally, I just want ranch…or caesar…or creamy blue cheese!  And not the low fat kind either.  And lately, I’ve been craving ranch.  Ranch, ranch and more ranch.  It’s so flavorful and creamy.  I love it.

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homemade ranch dressing, ranch dressing recipes, dressing recipes, healthy dressing recipes I’ve definitely indulged in my ranch craving lately.  AKA trashing up my healthy lunch time salads.  In addition to the salads I’ve been having a lot of raw veggies as snacks…with ranch dipping sauce.  So it was about time I actually made my own homemade ranch dressing that isn’t full of chemicals or high in fat.

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homemade ranch dressing, ranch dressing recipes, dressing recipes, healthy dressing recipes Anytime I want to make a creamy dressing at home, I start with low fat plain greek yogurt.  Although it is quite tart, greek yogurt is a great creamy base for dressings.  And its very  low in calories which is great.  I also add in a few squirts of low fat mayo.  It takes away some of the tartness of the yogurt and adds a creamy savory note.  After those two ingredients, it’s whatever flavor I’m in the mood for.  Garlic lemon, basil pesto, creamy feta…RANCH!

Make this dressing!  You’ll love it and it stays fresh in the fridge for about a week to 10 days.  Enjoy!

Homemade Herby Ranch Dressing:
Ingredients

  • 1/2 cup low fat plain greek yogurt
  • 2 heaping tablespoons of light mayo
  • juice and zest from 1 meyer lemon
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup of the following:  chopped chives, basil and tarragon

Instructions:

  1. In the bowl of a food processor or blender, add the lemon juice and minced garlic.  Allow to sit for 10 minutes – this allows the garlic to mellow out.  If you like a garlic punch, you can skip this step!
  2. Add in the remaining ingredients and process until completely broken down.  Scrape down the sides of the bowl and process for another 5 seconds.  Taste and adjust for seasonings.
  3. Store in an air tight container for up to 10 days.

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