Since I am gluten free, food starch is not on the menu. Thankfully you can create your own creamy, tasty ranch dressing without the little pre-packaged mixes with the extra stuff you cannot pronounce.
Quick n' Easy Ranch Dressing
- Medium Glass Bowl
- Mayo - As much as you want. A big veggie tray needs about a cup or so.
- Greek Yogurt - The same amount as you used of mayonnaise, give or take a spoonful.
and these additions to taste...
- Dried Onion Flakes - 1 to 3 Teaspoons. These sweet crunchy little yummies add texture and flavor to the final product. More onion means more texture, so add accordingly.
- Garlic Powder - 1 to 3 Teaspoons. You could also add fresh minced garlic if you don't mind the texture it adds.
- Dill Weed - 1 to 3 Teaspoons. This adds flavor and color. It is almost like sprinkles on a cupcake, some like a little, some like a lot, and some like it a little too much. If your dip is more green than white, you may be overdoing it.
- Salt - 1/2 teaspoon is good enough.I use the fine grained sea salt for this.
- Whisk - Small enough to go nuts on the stuff and not do too much splattering of dip.
You could also experiment with other herbs and spices like paprika, pepper, cumin, and parsley!
Get the bowl and put in the mayo and yogurt. Whisk in a small amount of what you think you will use of each spice and (this is important) taste the dip. If you skip this step you may make a pint of sludge that makes children's faces twist up in strange positions. You may also hear exclamations of displeasure as well. Heck, have everyone taste it, then add more as necessary.
Now here comes the hard part. Cover and put in the fridge for at least an hour, 2 if you can handle it. This gives the herbs and spices a chance to mingle with the mayo and yogurt.
DISCLAIMER: I have not been dairy free for some time, so this is not dairy free. Could you use almond yogurt? I don't know. There is a soy based sour cream out there, but I have not tried it since I learned way back that soy is a no no for me.
Comment and tell me what you added, what you liked, and what you goofed. I promise I wont laugh, especially since I have had my share of GF fiascoes myself. Maybe soon I will share a little story about pancakes. For now I'll just say it involved a scrub brush, a scraper... and the fire alarm.
Get the bowl and put in the mayo and yogurt. Whisk in a small amount of what you think you will use of each spice and (this is important) taste the dip. If you skip this step you may make a pint of sludge that makes children's faces twist up in strange positions. You may also hear exclamations of displeasure as well. Heck, have everyone taste it, then add more as necessary.
Now here comes the hard part. Cover and put in the fridge for at least an hour, 2 if you can handle it. This gives the herbs and spices a chance to mingle with the mayo and yogurt.
DISCLAIMER: I have not been dairy free for some time, so this is not dairy free. Could you use almond yogurt? I don't know. There is a soy based sour cream out there, but I have not tried it since I learned way back that soy is a no no for me.
Comment and tell me what you added, what you liked, and what you goofed. I promise I wont laugh, especially since I have had my share of GF fiascoes myself. Maybe soon I will share a little story about pancakes. For now I'll just say it involved a scrub brush, a scraper... and the fire alarm.
