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Creamy Ranch-Style

Vegetarian
Dressing Gluten-Free

This fresh take on everyone’s favorite salad dressing will leave you
feeling guilt-free. It’s perfect served as a dip with fresh-cut vegeta-
bles, or as a traditional salad dressing. You can add a little water or
broth to thin it out if you’d like.
Ingredient Tip: While the fresh herbs really make this dressing
shine, if you don’t have an herb garden or have them lying in your
fridge, you can substitute dried herbs for fresh. Use about one-
third the amount of dried for fresh.
1 cup plain Greek yogurt 1 tablespoon chopped
½ cup sour cream fresh dill
1 tablespoon lemon juice 1 teaspoon smoked paprika
2 garlic cloves, minced ¼ teaspoon salt
2 tablespoons chopped ¼ teaspoon freshly ground
fresh parsley black pepper
1 tablespoon chopped
fresh chives
In a medium bowl, stir together the yogurt, sour cream, lemon
juice, garlic, parsley, chives, dill, smoked paprika, salt, and pepper.
Store the dressing in an airtight container in the refrigerator for
up to 3 days.

1
Makes 1"" ⁄ 2 cups. Prep time: 5 minutes.
Per serving (2 tablespoons): Calories: 41 Fat: 2.9g Saturated Fat: 1.8g
Protein: 2g Carbohydrates: 1.8g Fiber: 0g

Kitchen Staples 299