Who doesn’t like ranch? I’m sure there are some of you weirdos folks out there, but most people love it! In case you weren’t aware of this little tidbit, homemade dressing tastes a lot better than bottled. It’s pretty easy and the benefit is, it’s fresh! And most likely, you will have most of the ingredients to make dressing in your pantry or fridge. You can also say, hey I made that, instead of, hey I bought that at the grocery store and took off the cap for you. Seriously, which one is more impressive?

A bell pepper makes a great ranch dip vessel. Prettier than a bowl, huh?

Now, this recipe is primarily for a dip. However, you can add more milk to it to thin it out a little more for dressing. However, I like my ranch dressing a little on the thick side so this recipe works well for me. It tastes delicious as a dip for veggies, chicken strips or nuggets, or on your favorite green salad. Try it, you’ll like! (If you know what show that’s from, bonus points for you.)

Ranch dip/dressing

• 1 c. plain greek yogurt
• 3/4 c. mayonnaise
• 1 tbsp. worcestershire
• 1/4 tbsp. red wine vinegar
• 1 tsp. frozen basil cube, melted (ever see these in the frozen section of the grocery store? love ’em!) or 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. dried dill
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 green onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 1/2 tbsp. milk (more can be added if you like your dressing thinner)

Whisk all ingredients together and refrigerate. Best if served after it has set awhile. Let those flavors meld together! And if you think it’s too thin, it will set up further in the fridge. Enjoy!