Homemade ranch is always better than store-bought. This particular recipe takes it up a notch or two by adding fresh lemon, dill, chives, garlic, yogurt and sour cream for a creamy, herby, zesty recipe that you’ll love to drizzle on a salad or offer on a crudite platter. It’s a nice addition to sandwiches, burgers and wings, as well.
Makes approximately 1-1/4 cup
INGREDIENTS
- 3/4 C full fat plain yogurt (we used Nancy’s)
- 1/4 C sour cream (or mayonnaise)
- 2 T heavy whipping cream
- 1 T extra virgin olive oil
- 2 T fresh lemon juice
- 1/3 C fresh organic dill, stems removed and chopped
- 2 T fresh chives, finely chopped
- 2 cloves fresh garlic, grated (approximately 1 tablespoon)
- 1 shallot, minced (approximately 2 tablespoons)
- 1 tsp jarred horseradish (optional, but good!)
- 1 tsp Worcestershire sauce
- 1/2 tsp Kosher salt
- cracked black pepper
In a medium size mixing bowl, add all ingredients and whisk well to incorporated ingredients. Taste for seasoning and add what you need for consistency and flavor. Chill for at least one hour (or overnight) before serving. Store in a glass jar with lid for up to one week.