Ranch dip forms part of my American (United-Statesian? Estadounidense!) psyche. ‘Mericans put it on salad, potatoes in all their various formats, vegetables, hamburgers, pretzels, Thanksgiving turkey (in my family at least), sandwiches, chicken wings, the list is really endless.
You can use ranch to make anything tasty and/or incredibly unhealthy. It’s easy to put that out of your mind when you’re eating it though. When I first moved to Spain I really missed it and so decided to make it from scratch using what I had at hand. As it turns out, the homemade version is super easy to make and far less nasty than using the spice mix from a packet stirred into a bunch of mayonnaise. Surprised? Not really.
- 250 ml (two pots) of natural Greek yoghurt (this recipe is pretty low in fat as it is so do yourself a favor and use regular yoghurt, not the watery low-fat stuff)
- 1 teaspoon each of: sea salt, garlic powder, black pepper and dried parsley – you can adjust the ratios to your liking
- 1/4 cup (60 ml) milk
- juice of one lemon wedge
Combine yoghurt and spices in a bowl (cereal-sized) with a whisk until well-blended. Slowly whisk milk and lemon juice in, the extra liquid will keep the dip from becoming too thick. Allow to chill for at least 15 minutes before serving, if the dip is too thick for your tastes whisk in a wee bit more milk.
Did you know that buttermilk (traditionally a key component in ranch dip and many other tasty dishes) can be perfectly substituted with natural yoghurt and a squeeze of lemon juice? True story!
Servings: Four. 88 calories. (Not including the huge packet of Ruffles that you’ll be using as a vehicle for this nom-rific dip.)