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Recipe by Brynie Greisman

Green Yogurt Ranch Dressing

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Green Yogurt Ranch Dressing
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This is a delicious, really versatile dressing — drizzle it over your greens, use it as a dip for fish, challah and bread, or cut fresh vegetable sticks. It tastes exceptionally good with fresh spinach. Gorgeous color with a tangy, creamy, fresh taste.  

Ingredients

Main ingredients

  • 3/4 cup yogurt (see note)

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1 scallion, white and green parts

  • 1/3 cup fresh parsley, with stems

  • 1/3 cup cilantro, with stems

  • 2 sprigs of dill, with stems

  • 2 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon kosher salt or Tuscanini Sea Salt

  • pinch pepper

  • 1 tablespoon Gefen Honey

  • 1/3 cup olive oil

Directions

Prepare the Dressing

1.

Place all ingredients, except olive oil, into the cup of a blender. Blend until combined, scraping down sides. Don’t over-blend.

2.

Drizzle in olive oil slowly through the hole in the cover of the blender so the dressing can emulsify properly.

3.

Transfer to a container and refrigerate until using. (Don’t forget to mark it milchig.)

Tips:

To keep your herbs fresh for longer, fill a wide-mouthed glass or jar at least halfway with water, submerge stems of herbs, and keep in refrigerator.

Notes:

I tested this recipe using sheep yogurt due to its creamy texture. Use yogurt of your choice, preferably with a 5% fat content. Otherwise the dressing will be too thin.

Prepare the Dressing

Yields 1 and 1/2 cups dressing

Credits

Styling and Photography by Chavi Feldman

Recipe tags

bright brynie greisman citrus creamy dairy dips dairy dressing dips dressings fresh fresh herbs lemons milchige ranch dressing tangy yogurt
Green Yogurt Ranch Dressing

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