Herby, Creamy Dressing

Learning to make your own condiments is a big part of eating healthier. Most commercial products are packed full of chemicals, preservative, artificial flavoring, and sugars. One that has become a American staple is “Ranch Dressing”. Americans will eat this on just about anything but making a homemade version is tricky. There are tons of recipes out there and even this one I got from theKitchn.com but they all seem to just miss the mark. To me the key is the creamy base. The rest is just personal preference and experimentation. 

For my creamy base I use a blend of homemade mayonnaise, full-fat plain yogurt, and sour cream. A lot of recipes call for buttermilk but I feel like this makes it too thin and watery. I like this dressing to be thick, dippable, and coat veggies well. As for the herbs you can play around. Some others to add or swap in would be parsley and tarragon. This dressing is quick and easy and can be thrown together in a pinch.

  • 3 Scallions, white and green parts chopped
  • 1 package Basil, about 3 large stems
  • 4 ounces Mayonnaise, homemade is best
  • 4 ounces Plain Yogurt, full-fat
  • 4 ounces Sour Cream
  • 1 ½ ounce Dijon Mustard
  • Juice of a Lemon
  • 14 grams Olive Oil
  • 2 Garlic Clove, minced
  • Four Finger Pinch Salt
  • 3 ounces Marinaded Artichoke Hearts, chopped (Optional)


Finely slice the green onion and the basil and add to a large bowl. Add the mayo, yogurt, sour cream and mustard. Give it all a good stir. Add your lemon and oil, giving it another good stir until everything is well incorporated. Add the garlic, salt, and artichoke hearts. Stir till well combine.

This is best made 2-3 days in advance. Cover and refrigerate until ready to use.

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