Greek Yogurt Ranch Dressing (With Roasted Garlic)
This deliciously creamy Greek Yogurt Ranch Dressing is higher in protein than traditional ranch and uses sweet, mellow roasted garlic along with fresh herbs to create its rich and complex flavours.
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Servings: 11 people
Calories: 22kcal
Equipment
- 1 Medium-sized bowl
Ingredients
- 1 cup full fat Greek yogurt
- ⅓ cup buttermilk
- 1 head garlic (see note 1)
- 1 tbsp apple cider vinegar or lemon juicer
- 1.5 tbsp dill (see note 2)
- 1.5 tbsp dried chives
- 1.5 tbsp dried parsley
- 1 tsp onion powder
- 1 tsp Dijon mustard
- ½ tsp sea salt or kosher salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 400°F/200ºC.
- Take a whole head of garlic and use a sharp knife to slice off the top quarter (the very top of the bulb) to expose the ends of the cloves.
- Place the cut garlic on a sheet of parchment/baking paper or aluminium foil and drizzle the exposed cloves with a teaspoon or two of olive oil.
- Wrap the foil or parchment paper around the garlic head to create a small packet.
- Roast for 25-30 minutes, or until the cloves are soft and easily squeezed out. Check at the 25-minute mark because burnt garlic will give you a bitter dressing.
- Remove the oven and take the garlic out of its packet. Sit it on a plate to cool slightly. This only takes a few minutes.
- Squeeze the garlic out of the skin into a medium-sized bowl. Add in a little yogurt and mix them together until well combined.
- Add in the remainder of the yogurt and all the other dressing ingredients, stir well to combine.
- The dressing can be used straight away. However, allowing it to rest in the fridge for at least 30 minutes will give the herbs and garlic time to meld together. This will give you a dressing with a significantly more complex flavour profile.
Video
Notes
Note 1: Want a quicker and easier dressing? Swap out the head of roasted garlic for 1 teaspoon of garlic powder.
Note 2: If you'd prefer to use dried herbs in place of the fresh, use 1 teaspoon each of dill, chives and parsley.
Try my Instant Pot Greek Yogurt recipe for a delicious, thick and creamy yogurt to use in this dressing.
Nutrition
Serving: 2tbsp | Calories: 22kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 126mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.2mg
