Green Yogurt Ranch Dressing

Brynie Greisman Recipe By
  • Cooking and Prep: 20 m
  • Serves: 8
  • Contains:

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 (11)

Main ingredients

Start Cooking

Prepare the Dressing

Yields 1 and 1/2 cups 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.)

Note:

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.

Tip:

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.

Credits

Styling and Photography by Chavi Feldman

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