Let’s face it… we love ranch dressing. I’m not too sure if it’s an international thing, but I know that Americans can’t seem to get enough. While my regular Buttermilk Ranch Dressing recipe is loved by the many faces I’ve seen eating it, it is chock full of sour cream, mayo and buttermilk and would probably fall perfectly under the “not very good for you” category.
Recently CPM was contacted by Chobani about making some great recipes with Chobani Greek Yogurt and I immediately thought it would work great in ranch dressing. I was pretty impressed with the flavor and texture that the Chobani Greek yogurt gave to the ranch. Chobani was a good ingredient substitute over the usual suspects in buttermilk ranch. You have the thickness you would usually get from sour cream, and the tang provided by buttermilk. I did add a small amount of mayonnaise to help round out the flavor and texture, but you could probably skip the mayo if you really want. You can check out other great recipes made with Chobani here – and give a quick search for #madewithchobani
Be sure to check out Trish’s Chicken Strips that were also made with Chobani.
10 ounces (about 2/3 cup) Chobani Greek Yogurt, Plain
2 Tablespoons mayonnaise
1 1/4 teaspoons finely ground sea salt
1 1/4 teaspoons onion powder
1 1/4 teaspoons granulated garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2-4 Tablespoons of milk
1. Whisk together yogurt, mayo and all spices.
2. Slowly mix in milk a tablespoon at a time, until desired thickness is reached.
3. Whisk all ingredients very well.
It is recommended to refrigerate this for at least an hour before serving.
Give the whole mixture a quick mix each time you retrieve it from the fridge.