Ranch Veggie Dip

Ranch dip and dressing is a staple in so many homes. I personally do not like bottled or packaged ranch and have always preferred making my homemade from scratch. It always taste much creamy and with a fresher taste. Typically our homemade ranch was made with sour cream, a touch of mayo and buttermilk. The lighter version I started making about a year ago lessened the mayo, replaced the sour cream with Greek yogurt and kept the buttermilk. When I started doing 21 Day Fix I wanted to eliminate the buttermilk and mayo. This is when I added the vinegar and olive oil. This may sound odd to you, but it reacts with the Greek yogurt to give a similar texture and taste. I do suggest that you use a good quality thick plain Greek yogurt. I do think that does make a difference. I typically use FAGE since I feel it has a great texture. This recipe is also adaptable like so many of my other recipes. If you want to use this a dressing you can add a touch of low fat milk to thin it out, just make sure to account for that if doing 21 Day Fix (blue). It believe when it comes to dips and dressings it really comes done to your personal preference and you sometimes need to play with a recipe to achieve what you want. I encourage you to let this be your guide and alter to your taste!

Ranch Dip
1 cup plain Greek Yogurt
2 teaspoons apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper

Mix all of the ingredients in a small bowl and whisk together until thoroughly combined. Refrigerate 2-3 hours to let flavors combine, stir thoroughly before serving.

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21 Day Fix: measure with yellow container = 1/2 red 1.5 teaspoons



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