Ranch Dressing Without Mayo
This homemade ranch dressing swaps plain Greek yoghurt for mayonaisse. It's tangy and craveable - and perfect for dipping veggies!
Ingredients
- 60 g (¼ cup) sour cream
- 60 g (¼ cup) plain Greek yoghurt
- 60 g (¼ cup) buttermilk
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp Worcestershire sauce (see note 1)
- 2 tbsp flat-leaf parsley finely chopped
- 2 tbsp fresh dill finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill optional (see note 2)
Instructions
- Add the sour cream, yoghurt, buttermilk, lemon juice, vinegar and Worcestershire sauce to a medium mixing bowl. Whisk until thoroughly combined.
- Stir in the parsley, fresh dill, chives, garlic powder, onion powder and dried dill. Season generously with black pepper. Stir until well combined, cover and refrigerate for at least 1 hour before serving. Before serving, taste to adjust for seasoning and add salt and pepper where needed.
Notes
- Substitute ½ tsp of soy sauce if you want to make this vegetarian
- Dried dill adds a different and more concentrated flavour profile compared to fresh and will simulate the flavour associated with bottled ranch. However, this can be omitted and the results will still be delicious.
Nutrition
Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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