This ranch dressing is great because it doesn’t contain all the chemicals and preservatives that many have. You can also use yogurt instead of sour cream, if you like.
This yogurt ranch dressing is cold, creamy, garlic and delicious over a romaine salad or as a dip for bread or chips.*
Gourmet might not be the word that comes to mind when you think of ranch sauce, but homemade doesn’t look like the bulk packaged stuff on the shelves of the grocery store. This curd is my favorite – it’s gorgeous, creamy, refreshing, garlic, and frankly, good enough to eat straight with the spoon. Try it on a crunchy romaine salad or as a dip for toast, potato chips, or chicken wings.
To prepare it, all you need to do is combine all the ingredients in a bowl.
Ready to whip
Whisk until mixed.
Thats all about it.
° 1/2 cup sour cream
° 1/2 cup milk
° 1/4 cup mayonnaise, best quality like Hellmann’s or Duke’s
° 2 garlic cloves, minced (see note)
° 1 teaspoon salt
° 1/4 teaspoon pepper
° 1-1 / 2 teaspoon dried dill
° 1/4 cup finely chopped fresh chives
° 2 teaspoons fresh lemon juice
° Small batches of Tabasco sauce, optional
- Instructions :
Combine all ingredients in a medium bowl and whisk well. Relax until ready to serve.
Note: the sauce will keep well in the fridge for 3-4 days. The flavor of garlic gets stronger the longer it stays, so you may want to reduce it if you plan on preparing it in advance. The bandage will thicken up as you get the consistency of the bandage.