My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
This is a no frills, super easy, super yummy tzatziki sauce! Serve with fresh cut veggies as an appetizer, as a dressing for gyros, lamburgers or Greek salad. Any recipe that can be made in a food processor is a winner in my book!
1 8oz container of Greek yogurt
1 hothouse cucumber, peeled & diced
1 Tbsp olive oil
Splash of lemon juice
1 tsp chopped fresh dill (or dry)
1-2 cloves garlic, crushed
Salt / pepper to taste
Put everything in a blender
Process until well combined
Transfer to a separate dish, cover and refrigerate
Let flavors meld for at least an hour for best taste
This Tzatziki sauce is not quite as thick as some recipes – I saved a few steps by NOT pressing water out of chopped cucumber or de-seeding it, but it tasted great!