I don’t keep Hidden Valley Ranch in the house. I stopped buying it after I realized that any time I ate some, the roof of my mouth was coated with a weird greasy film. But I’m sure I’ve consumed a gallon of that stuff while growing up. Now when we’re in the mood for a creamy dip, we make it ourselves. It can be annoying to make my own salad dressing. So to remind myself why I’m making this from scratch, I just have to do a little label reading to shock me back into the kitchen:
In case you haven’t seen a bottle lately, you’re missing a lot. You’re missing a lot of soybean oil and a smidgen of MSG (among other treasures to extend it’s shelf life beyond that of a Galapagos tortoise.)
Start with some natural sour cream and fat free plain Greek Yogurt.
Stir in dried chives, parsley, and dill. Finish with garlic powder and salt to taste.
Finally, drizzle in lemon juice until you’ve reached your perfect consistency. I leave it thicker when I’m using it for a dip.
- 1/2 Cup Natural Sour Cream
- 1/2 Cup Fat Free Plain Greek Yogurt
- 1 teaspoon each Dried Chives, Dill, and Parsley
- 1/2 teaspoon Garlic Powder
- 1-3 Tablespoons Lemon Juice
- Salt to taste
- Whisk together all ingredients except for the salt and lemon juice. When the herbs are well incorporated, start adding lemon juice until you reach your preferred consistency. Start with 1/4 teaspoon of salt and taste. Continue to add in 1/4 teaspoons of salt until you've found your perfect taste. Store in the fridge for up to 5 days.
This can be a starting point for your family's favorite dressing. Experiment with ratios of sour cream and yogurt or with different dried herbs.