Fresh Herb Ranch Dressing

A bright, herb-heavy ranch that works on green salads, blanched vegetables and sandwiches — and just as well as a dip alongside fries, wings or a plate of chips.

Ridiculously easy, and far better than anything from a bottle.

Makes about 1 cup

Ingredients

1/4 cup mayonnaise
2 tablespoons plain yogurt
1/4 cup Greek yogurt
3–4 sprigs each of parsley, dill, basil and mint
1–2 cloves garlic
1/4 teaspoon freshly ground black pepper
Salt, to taste

Method

Finely chop all the herbs.

Crush the garlic to a paste with a pinch of salt — this keeps it from going sharp and stringy in the dressing.

Whisk the mayonnaise, plain yogurt and Greek yogurt together with the garlic and salt until smooth.

Fold in the chopped herbs and black pepper.

Let it rest in the refrigerator for at least 30 minutes before serving. The herbs need that time to bloom into the base — straight out of the bowl it tastes flat, and after half an hour it tastes like ranch.

Keeps for 4 to 5 days refrigerated. If it thickens, loosen it with a splash of buttermilk or water.