It might have a plain-jane name, but the authors of the Cafe Flora Cookbook know what’s up: “Our inspiration for this dressing was—dare I say it?—ranch dressing! But we gussied it up a bit.” Besides the mayonnaise there isn’t much that is similar between the two, but it somehow does manage to remind me of that classic. It is probably because of the body, though I expect I will actually use this version on a regular basis. Why? Well it’s tangier, more complex, and doesn’t taste like it’s immediately clogging my arteries.
I’m sorry to speak so poorly of ranch, but this spruced up diet-conscious version does allow for a little more improvisation. I’ve been tossing it on just about everything for the past week. Salads, green beans, and even meat, it doesn’t matter. It’s versatile nature reminds me of other yogurt and mayonnaise dressings I’ve found. It's an inspired pairing.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Yogurt Thyme Dressing
Adapted from Cafe Flora Cookbook
Dinner Tonight: Yogurt and Thyme Dressing
About This Recipe
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper
Whisk everything except the salt and pepper together.
Season with salt and pepper to taste.