Equipment
Ingredients
Dairy Base
- 240 g plain whole milk greek yogurt, chilled
Herbs and Aromatics
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 2 g garlic powder
- 2 g onion powder
Seasoning and Acid
- 1 lemon, zested
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
Using a chef's knife and cutting board, finely chop the fresh dill and chives. Using a microplane, zest the lemon, being careful to avoid the bitter white pith. Slice the lemon and squeeze to extract the juice.
In a mixing bowl, combine the Greek yogurt, chopped dill, chopped chives, garlic powder, onion powder, lemon zest, lemon juice, kosher salt, black pepper, and optional olive oil. Mix thoroughly with a silicone spatula or spoon until all ingredients are evenly distributed.
Cover the mixing bowl and place it in the refrigerator to rest. This resting period allows the dried alliums to hydrate and the fresh herb oils to infuse into the dairy base, significantly improving the flavor.
Chef's Notes
- Toasting the garlic and onion powder in a dry pan over low heat for just 30 seconds before adding them to the cold dip can awaken their essential oils and remove the raw, dusty flavor.
- For the absolute best texture, use full-fat (whole milk) Greek yogurt. The fat content is crucial for coating the palate and mimicking the satisfying richness of traditional mayonnaise-based ranch.
- Always zest your citrus before you cut and juice it. Applying pressure to an intact fruit makes zesting significantly easier and safer.
- If you want a slight kick, add a pinch of cayenne pepper or a dash of your favorite vinegar-based hot sauce.
Storage
Refrigerator: 4 days — Store in an airtight container. Some liquid separation (whey) may occur; simply stir back together before serving.
