Ranch Sauce
A creamy ranch sauce made with yogurt, perfect for dipping crispy potatoes or vegetables.
Servings: 4
Ingredients:
- 3 tbsp mayo
- 2 tbsp Greek yogurt
- 1 garlic clove, pressed
- 1 tbsp lemon juice
- 1 tsp dried parsley
- ½ tsp dried dill
- ½ tsp dried basil
- ¼ tsp onion powder
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- In a small bowl, combine mayonnaise, Greek yogurt, garlic, lemon juice, dried parsley, dried dill, dried basil, salt, and black pepper.
- Stir until smooth.
- Let rest for 10–15 minutes for the flavors to blend. Bon appétit.
Kitchen Tools:
- Whisk or spoon
Notes:
From the kitchen
- Let the sauce rest for about 10–15 minutes before serving. This allows the dried herbs to soften and the flavors to blend.
- Stir in a little olive oil for a smoother texture.
- Add chili flakes for a mild heat.
- Serve alongside crispy potatoes, roasted vegetables, spiced chicken, or use it as a simple dip for snacks and sharing platters.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 79 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 2 g | Trans Fat: 0.02 g | Cholesterol: 5 mg | Sodium: 70 mg | Potassium: 29 mg | Fiber: 0.1 g | Sugar: 0.4 g | Vitamin A: 16 IU | Vitamin C: 2 mg | Calcium: 17 mg | Iron: 0.2 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Ranch sauce
WHY WE LOVE IT
Creamy, tangy, and full of herbs, ranch dressing works as both a salad dressing and a dip for vegetables, fries, and snacks.
A LITTLE STORY
Ranch dressing was created in the 1950s, first served in Alaska, and later became popular at Hidden Valley Ranch in California.
DID YOU KNOW?
Ranch has been the best-selling salad dressing in the United States since 1992.
Leave a note