One is when I see a wildly popular recipe that’s JUST LIKE something I make but have never blogged and I know that when I do finally get around to making it and blogging about it people are going to be like, “You know that hooker just saw that on Pinterest and copied it.” I spent y e a r s perfecting my pound cake recipe to find an almost identical (and of course, uber popular) recipe on Pinterest.
The other thing is when I have an idea I want to try but before I can get to it, someone else does it and blows up the interwebs with it.
This is one of those times. I have fallen in love with Greek yogurt this year. I’d been thinking about using it to make ranch dressing… thinking that the twang from the yogurt would represent the buttermilk beautifully. And since we use ranch a LOT, this would be a great healthy alternative.
And then I hopped on Pinterest one day and saw that someone had beaten me to the punch. And made it exactly like I’d been thinking. DANG IT!
The recipe I saw online called for 1/2 cup of milk but I only used 1/4 cup. Different brands might yield different results so start with 1/4 cup and add more if you want. I expected mine to “set up” and that I might have to add more milk but it didn't. If yours sets up thicker than you want, add more milk if necessary.
I won't try to tell you that this tastes and feels exactly like traditional, fat-filled ranch dressing, but it's pretty dang good. The difference in fat content more than makes up for whatever differences there are in flavor. This is going to be a staple in our house from now on.
Ranch Dressing with Greek Yogurt
1 cup plain, strained Greek Yogurt
1 envelope Ranch Dressing mix
1/4 cup milk*
Whisk together yogurt and dressing and mix until thoroughly incorporated. Add milk and whisk until combined. Pour into a jar or plastic bottle and refrigerate for 4 hours. Store in refrigerator.
I honestly don’t know what the shelf-life is, but I would use the expiration date of the milk as my “use by” date.
*omit milk for Ranch Dip