I came up with this recipe while out with some girlfriends at a Chili’s restaurant. They have this amazing ancho chile ranch dressing that comes with their chicken club tacos (I ordered mine minus the bacon, added avocado instead) which inspired me to do something different with my ranch dressing. This is my amazing spin on the traditional ranch. Enjoy!
One cup organic mayo or greek yogurt
One cup milk (I used organic 2% for mine)
Juice of one lime
Generous amount of garlic powder
Generous amount of onion powder
1 tsp salt
1 tsp black pepper
Handful of fresh cilantro, chopped
Add all ingredients (except milk) to a small to medium mixing bowl. Using a wisk, mix ingredients together while gradually adding the milk. Cover and chill in the fridge for at least an hour. Lasts in the fridge for about a couple of weeks. Feel free to replace milk with unsweetened coconut, soy, almond, or rice milk for a dairy-free variance, but expect changes in both taste and texture.
Recipe Copyright (C) Jillian J. Johnson