Hi, My name is Megan and I am a dipaholic.
One can often find me staring in the fridge thinking one of two things: “What could I dip into this? Do we have plantain chips?” “What could I dip this into? Stone ground mustard? F*ck yeah.” It’s very child-like [besides the F word] and very un-foodie of me, but it’s who I am. I’m told by my life partner that it’s because I’m from Iowa. I’m not entirely sure what that means, but I’m positive it’s not a compliment.
I also happen to love ranch just as much as I love dip. So, I’m guessing you can probably figure out what my favorite type of dip is, huh? Uh-huh.
Let’s pause for a moment, though, and consider what’s in your typical ranch dip. MSG, soybean oil, modified food starch, disodium iosinate?! I’m stopping there. All you need to make a chemical free ranch dip is some fresh herbs, a little acid [vinegar!], Greek yogurt and 5 minutes.
Here’s the thing though – you’ve got to add a bit of mayo to it as well. I mean, it’s good without it, but….it’s OC with it. It doesn’t taste healthy. At all. There’s a time and a place for food to taste healthy, and ranch dip time is not one of those times.
- 1¾ c full-fat, plain Greek yogurt
- ¼ c mayo
- 1 Tbsp rice wine vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp green onion, finely chopped
- 1 Tbsp minced parsley
- ½ tsp dried dill (or 2 tsp fresh dill)
- 1 tsp salt
- 10 grinds of fresh black pepper
- Combine all ingredients in a bowl and mix well.
- Cover and let chill for a couple hours to let flavors really blend and come out.
You can totally skip the fresh herbs if you don't have them or if you're in a hurry.