This creamy kefir ranch dressing is so easy to make, and it will make your kids want to actually EAT their veggies!…at least mine did. 🙂
I probably go to the grocery store 2-3 times each week…is that nuts or what??
I buy a lot of fresh produce for salads and whatnot, so that’s the preponderance of my purchases.
The other day, the kids and I were making our rounds, Sam loudly declaring he wants this or that, embarrassing me. Noticing they were out of the typical yogurt I buy for the girls, I instead picked up a bottle of kefir.
I’ve tried kefir in the past, but because it’s a drinkable product, I often reach for the yogurt, as the kids like to eat it with a spoon and toppings for breakfast.
What’s the difference between kefir and yogurt, you may be wondering?
I’m definitely no expert, but the greatest points for me are:
-Kefir is fermented longer than yogurt, resulting in more beneficial probiotics for the gut
-It’s 99% lactose-free, making it easier for those with dairy allergies to digest
-Kefir has less sugar than yogurt (woohoo!)
Those are some pretty decent selling points, if you ask me!
Using kefir in recipes
Once I got the kefir home, I mulled over what to make with it….smoothie? Muffins?
Ultimately, I decided to give dressing a go. I had a ranch dressing on the blog some years back, but shortly after posting it, I took it off, feeling like it just wasn’t ‘up to par’.
This recipe, however, I love! Not only that, but the kids love it too!! The girls actually wanted MORE vegetables just so they could dip them into the dressing. If that’s not a selling point, I don’t know what is!
While I’ve only made this a couple of times, I was careful with measurements. I don’t want anyone trying something I post here only to waste time or money. The only thing I can’t guarantee is if you’ll like the taste, lol!
Creamy Kefir Ranch Dressing
- 1/2 cup kefir (I use full-fat)
- 1 (rounded) Tbsp mayo (I use soy-free Vegenaise)
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
- 1 garlic clove minced
- 1 tsp shallot minced
- 1/8 tsp dried tarragon
- 1/8 tsp dried dill
- dash sea salt
- few grinds black pepper
- Stir everything together until well combined.
- You can use it right away, but it tastes best if you let the flavors meld in the fridge for a bit.
This is the kefir I used:
Vegan mayo I use:
My most-used Dijon mustard: