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Green Yogurt Ranch Dressing


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.  


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.)


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.


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.


Styling and Photography by Chavi Feldman