
This dressing can be drizzled over green or mixed salad, Cobb salad, or used to make chicken salad, tuna salad – or my favorite: Salmon Salad (just mix flaked salmon with enough dressing to make it as creamy as you wish). It can also be used as a dip for cut-up vegetables. So many yummy ways to get more healthy fats and food-based probiotics!
Jini’s Ranch Dressing & Dip
- 1/2 cup Jini’s Homemade Lacto-Fermented Mayonnaise or cold-pressed mayonnaise
- 1/2 cup yogurt cream cheese
- 1/2 tsp dried dill
- 1/2 tsp dried cilantro
- 2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp pepper
- 1/4 tsp worcestershire sauce (optional)
- 1/4 tsp salt
Whisk all ingredients together until well mixed. Pour into a glass bottle with screw-top lid and refrigerate.
If you want to make a runnier Ranch Salad Dressing, then add plain yoghurt until it reaches the consistency you want.
Note: If made with Jini’s Lacto-Fermented Mayonnaise, this dip will last about 4-6 weeks (the beneficial bacteria in the mayonnaise preserve it) in the fridge. If made with regular mayonnaise, it is good for about 2 weeks.
Original post January 2012. Most recently updated July 2020.

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