Buttermilk & Greek Yogurt Herb Dressing
Before having kids, I used to do the kind of traveling that involved long flights, questionable accommodations, and nothing more than a backpack for a month long trip. It wasn’t about being comfortable or going to the spa. And it definitely didn’t include kids clubs or fancy restaurants. It was all about the next adventure. Seeking out new places, meeting new people, trying new foods, and doing it as cheaply as I could. Awe, the good old days. I like to think that when my kids are a little older, we’ll get back to that kind of traveling. Or at least partly. I miss it so.
About ten years ago, I traveled to Costa Rica for my first time. I went with a friend that lived in Colorado and we decided to sign up for a two week Spanish Emersion camp that involved school in the mornings, exploring in the afternoons, and accommodations through host families in the community. We stayed with a women, Virginia, who was by definition, a brick house. She had a deep voice and a not so faint mustache. On multiple occasions she asked me to clean the bathroom (uh, no?) and I think it’s safe to say cooking wasn’t her thing. Here I was so excited to immerse myself in the Tico culture and I was staying in a house with She-man who thought dinner was baked potatoes and ranch dressing. I guess one of her previous students was a girl from Utah, no less, that loved ranch dressing. I like a good ranch, don’t get me wrong, but I surely don’t put it on everything and I definitely don’t leave it on the table round the clock. Do you know how warm and humid it was when I was visiting Costa Rica? HOT. Ranch lives in a fridge. Not on the table. But don’t try telling Virginia, she’ll deny you. And ask you to clean the bathroom. Again.
My version of the beloved dressing is homemade, a little lighter, and a lot more perishable. It relies on fresh herbs and scallions for it’s punch and gets its tang from some local honey vinegar. Instead of the usual mayo, I opted for greek yogurt as my base. The result is naturally light, guilt free and yet an indulgent tasting way to dress your greens. It’s a great dip for carrot sticks and would stand in nicely if you’re one of those people that like to dip your pizza in ranch. (Is that a Utah thing?)
Like I said above, I don’t eat a lot of ranch dressing but whenever I do, my mind drifts back to bottle of ranch dressing that forever lived on Virginia’s kitchen table. I’ll bet you anything it’s still there. And she’s asking host students to clean her dirty toilets.Print
A naturally light homemade ranch dressing using fresh herbs.
- 3/4 cup plain greek yogurt
- 1/2 pint buttermilk
- 2 scallions (whites & greens), minced
- 1 small garlic clove, minced
- 1 heaping tablespoon, chopped fresh dill
- 1 tablespoon + 1 teaspoon Slide Ridge honey vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1/8 teaspoon paprika
- In a small jar with a tight fitting lid, such as a mason jar, combine buttermilk and greek yogurt. Using a small whisk or fork, beat until fully incorporated. Add scallions, minced garlic, dill, honey vinegar, salt, pepper, garlic salt and paprika. Place lid on jar and shake until all seasonings are mixed in. Serve as a salad dressing or light dip.
Dressing will last refrigerated, up to 10 days.