Tuesday, 10 May 2011

Ranch (ish) dip

With my husband being American, he naturally adores Ranch dressing. And I must agree it is quite lovely, though it took me a few years to agree that anything other than olive oil and lemon juice could dress my salads! As lovely as it is however, it's not the healthiest of dressings, plus, here in the UK I can only find 2 makes of bottled Ranch dressing, and they both have either added sugar or other additives and things I'd rather avoid sneaked into them..... 

This is a dip I came up with as a ranch dressing alternative, using soya yoghurt instead of sour cream, and it tastes great! It's delicious on salads, but really quite brilliant as a dip with oven baked tortilla chips, cucumber and carrot sticks.

For any Americans reading this, I apologise for messing with your dressing, especially for the adding of cheese, but I promise it's really tasty! 

Ingredients:
1 cup of Organic soya yoghurt
1/2 tsp good quality natural English mustard
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp dried parsley
2 tbsp finely chopped spring onions (with their green tops)
1/4 cup finely grated Vegusto piquant vegan cheese or violife parmesan style cheese
pinch of asafoetida (optional)
pinch of sea salt

Method:
Mix all the ingredients together for a tasty and quick dip! I like to serve this with home made oven baked seeded tortilla chips!

* Updated and Veganized December 2014

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