Ranch dressing gets a bad reputation for being an afterthought sauce, but made at home with kefir instead of the usual buttermilk-and-mayo mix, it becomes something that's actually contributing live cultures to your salad. It comes together in five minutes and tastes noticeably fresher than anything from a bottle. Drizzle it over roasted broccoli with lemon and parmesan or use it as a dip for roasted radishes with brown butter.
Ingredients
- 1 cup plain kefir
- 1/4 cup plain Greek yogurt
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 garlic clove, grated
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and black pepper
Instructions
- Whisk kefir and Greek yogurt together until smooth.
- Stir in chives, dill, garlic, onion powder, and lemon juice.
- Season with salt and pepper. Taste and adjust.
- Refrigerate for at least 20 minutes before serving to let the flavors meld. Keeps for up to a week.
Nutrition Facts (per 2 tbsp serving)
| Calories | 40 |
| Total fat | 2g |
| Total carbohydrates | 3g |
| Dietary fiber | 0g |
| Protein | 3g |
| Sodium | 65mg |
Why This Is Good for Your Gut
Kefir delivers dozens of bacterial and yeast strains, meaningfully more microbial diversity than most other fermented dairy products. Greek yogurt adds further live Lactobacillus and Bifidobacterium cultures. Garlic contributes prebiotic inulin even in small amounts.
Use it as a dip for raw vegetables too, not just a salad dressing. It holds up well either way. It's also a natural match for miso butter roasted mushrooms.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
