This homemade dressing is a wonderful way to liven up boring lettuce. I love radishes but after a few slices they can be a bit too intense for me. That is the reason this recipe came about. I decided to combine the creaminess of ranch dressing with the bold flavor of radishes.
A few months ago I was contacted by a representative from Chobani. Yes, the folks that make one of my most favorite ingredients! They wanted to know if they could send me an assortment of their Greek Yogurt products. Well of course I said Heck Yeah! Okay, in my head I said Heck Yeah! … then I sent a calm and professional email response that read: Why yes, that sounds wonderful. I am so pleased you contacted me and look forward to connecting again in the future … Heck Yeah!
Anyone who regularly follows my blog knows that I use Greek Yogurt in about half of my recipes. I love, Love, LOVE the stuff! So basically due to my Greek Yogurt obsession and the crate full of Chobani that I was lucky enough to receive, expect a lot of upcoming recipes that include Greek Yogurt. Starting with this peppery Radish Ranch Dressing that will brighten up any salad!
Bold Radish Ranch Dressing
Ingredients
- 2 Red Radishes
- 2 Dill Sprigs
- 6 Parsley Leaves, flat leaf
- Juice of 1/2 Small Lemon, 1 Tb
- Sprinkle of Garlic Powder
- Sprinkle of Pepper
- Pinch of Salt
- 1-2 Tb Milk
- 2 Tb Mayonnaise
- 6 ounces Plain Greek Yogurt, I used Chobani Plain Non-fat
Instructions
- Puree the radishes in blender or processor.
- Add the dill, parsley, lemon, garlic powder, salt and pepper. Blend.
- Next add the mayonnaise, milk and yogurt.
- Blend just until the ingredients are incorporated and no more. (the dressing will turn pink if blended too long)
- Transfer to a sealed container and refrigerate for at least 2 hours.
Notes
I always start with 1 Tb milk and add more if needed after the dressing has refrigerated for 2 hours.
The mayonnaise can be omitted for a healthier dressing.
Yields 1 & 1/4 cups dressing.
“What do I know of man’s destiny? I could tell you more about radishes.” Samuel Beckett
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!
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Aubrey @ Homegrown & Healthy says
May 17, 2013 atI love this idea! I’m not a big fan of ranch but I’m going to soon have an overabundance of radishes and this is such a clever way to use them up. Thanks for sharing!
Nicole says
May 18, 2013 atThanks Aubrey! I hope you enjoy!
Carla S. says
May 17, 2013 atOh thanks for this recipe. I have to try it for my hubby. He LOVES radishes! He grows the ones named ” French Breakfast” radishes. They are not hot and strong like most radishes. I agree with you on them getting over powering real quick normally but I can eat these.
Nicole says
May 18, 2013 atYou’re more than welcome, Carla. Thanks for the tip about French Breakfast Radishes, I’ll have to give those a try!
tanya says
May 21, 2013 atI do believe I eat Greek yogurt about every day, love it! I bet this dressing is so creamy and delicious!
Nicole says
May 22, 2013 atI’m a total Greek Yogurt addict too!
Julie @ This Gal Cooks says
May 22, 2013 atGreat recipe, Nicole! I love that you used Greek yogurt in this. It makes it healthier! Pinned to my food board!
Nicole says
May 23, 2013 atThanks Julie! I do love my Greek yogurt.
Beverley says
May 23, 2013 atthis sounds just so delicious, I also love radishes and it looks low fat too. thank you xoxo
Nicole says
May 23, 2013 atThanks Beverley! It is definitely healthier than most ranch dressings, especially if you omit the mayo.
Jessa says
May 25, 2013 atI’m going to try this tomorrow. I’ve been playing around trying to create the perfect ranch.. I didn’t try radishes though. Thanks for the idea.
Nicole says
May 25, 2013 atI hope you enjoy! Have a wonderful weekend.
Pam says
May 29, 2013 atThank you….I’ve been waiting around the lettuce patch for a good Ranch recipe!
Nicole says
May 29, 2013 atHaha, I’m glad to help! This is a nice change from plain ranch dressings. Enjoy 🙂
Jess says
June 2, 2013 atOh my, this looks amazing!! 🙂 Pinned!
Nicole Harris says
June 2, 2013 atThanks Jess! … and thanks for pinning 🙂