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Ranch dressing

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Ranch dressing

Recipe Ingredients

RANCH DRESSING:

  • 1/3 cup Greek yoghurt
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • Pinch of sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup loosely packed fresh parsley
  • 2 tbsp snipped chives

AVO-LIME:

  • 1 small ripe avocado, mashed
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 3 tbsp lime juice
  • 1 clove garlic
  • Pinch of sugar
  • 3 tbsp soya sauce
  • 1/4 tsp pepper
  • 1/2 cup loosely packed fresh parsley
  • 2 tbsp snipped chives

SPICY CHIPOTLE:

  • 1/3 cup Greek yoghurt
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • Pinch of sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup loosely packed fresh coriander
  • 2 tbsp snipped chives
  • 2 small fresh or dried smoked peppers

GREEN GODDESS:

  • 1/3 cup Greek yoghurt
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • Pinch of sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup loosely packed fresh parsley
  • 2 tbsp snipped chives
  • 4 anchovies
  • 1/4 cup packed basil
  • 3 tbsp tarragon

Recipe Directions

RANCH DRESSING:

  1. Blend 1/3 cup Greek yoghurt, 3/4 cup buttermilk, 1/2 cup mayonnaise, 2 tbsp lemon juice and 1 tbsp Dijon mustard in a blender.
  2. Add 1 clove garlic, a pinch of sugar, 3/4 tsp salt and 1/4 tsp pepper. Blend well until smooth.
  3. Add 1/2 cup loosely packed fresh parsley and 2 tbsp snipped chives, and pulse until just finely chopped.
  4. Makes about 2 1/4 cups. Lasts for up to two weeks in the fridge.
  5. Dressing may separate when chilled. Stir to combine before serving.

AVO-LIME:

  1. Replace lemon juice with 3 tbsp lime juice; replace salt with 3 tbsp soya sauce; and replace yoghurt and Dijon mustard with 1 small ripe avocado, mashed. Makes about 2 cups.

SPICY CHIPOTLE:

  1. In step 1, add 2 small fresh or dried smoked peppers and replace parsley with coriander. Makes about 2 1/2 cups.

GREEN GODDESS:

  1. In step 1, add 4 anchovies. In step 2, add 1/4 cup packed basil and 3 tbsp tarragon. Makes about 2 1/2 cups.

PLUS:

  1. Use your ranch dressing as a marinade  for chicken wings, blended with cream cheese as a dip, as a filling for potato skins, as a topping for baked potatoes or as an addition to coleslaw – replace half the mayo with ranch dressing.

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