Yogurt’s creamy tang makes for a modern version of a classic American food—ranch dressing...
This is an all-purpose dressing that works all year long. Drizzle it on fresh spinach or arugula with bacon lardons, pickled red onions and quartered hard-boiled eggs in the cooler months or serve on baby Romaine, halved grape tomatoes and sliced cucumber in summer. Use strained yogurt instead and it’s a dip for crudité or chips. It’s an irresistible workhorse—who doesn’t love ranch?
Makes about 1½ cups
½ cup yogurt ½ cup Farmer's All Natural buttermilk (or ½ cup Farmer's All Natural milk combined with 1 teaspoon vinegar, left for 5 minutes) 1 tablespoon freshly squeezed lemon juice 2 tablespoons mayonnaise ¼ cup minced chives ½ cup minced parsley ½ teaspoon white sugar 1 teaspoon onion powder ¼ teaspoon freshly ground black pepper 1 dash hot sauce ½ teaspoon kosher salt, plus more to taste
Whisk all ingredients in a medium bowl. Adjust seasonings to taste and serve with vegetables.
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