Out of the 29 ingredients listed on the back of a leading brand bottle of ranch dressing, I recognize 5 of them as actual food. The rest, including MSG, and 3 versions of GMO soy, all sound like like they were made in a laboratory. Which means……they were. Your body cannot compute.
I debuted this recipe on a local news channel back in March. The feedback I have received on this recipe since includes everything from squeals of joy, to utter disbelief. Ranch dressing is one of my all time favorites. It’s one of the things I missed the most when I went clean. The stuff in a bottle (and restaurants) is full of so much health sabotaging stuff, I truly feel the best place for it is not in the fridge, but in the garage next to the paint thinner and WD-40. There’s some seriously scary stuff in there!
Using real, live ingredients you can make any store bought love “live” on forever.
yields approximately 1 1/2 cups
1/2 ripe avocado
3 tablespoons of organic, whole milk, plain yogurt
2-3 tablespoons of extra virgin olive oil
1/4 cup-1/2 a cup (or to taste) vegetable broth
1 teaspoon of white wine vinegar
1 tablespoon of fresh chives
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of fresh dill (1/4 teaspoon of dried)
juice from 1/2 a lemon or lime
sea salt and pepper to taste
Combine all ingredients except broth, in a food processor and blend until smooth. Stream in enough broth to reach a slightly thinner consistency than you prefer. It will thicken slightly after it has chilled. Add less broth for a vegetable dip or fresh sauce, add more broth for dressing. Add salt and pepper to taste. Allow to set at room temperature for approximately 30 minutes for the absolute best flavor. Will keep for up to one week in the fridge.
Note: Substitute 1/4 teaspoon of cayenne and 1/4 teaspoon of chili powder for the 1/2 teaspoon of dill and use chopped green onion instead of the chives to make a spicy, southwest ranch.