Salsa ranchera cremosa de yogur griego
Esta salsa ranchera de yogur griego es cremosa, fresca y facilísima de preparar: sin sobres, sin batidora y sin picar nada. Una versión más ligera y rica en proteínas de la clásica salsa ranchera, perfecta tanto para acompañar verduras y patatas fritas como para preparar rápidamente un aliño ranchero casero para ensaladas o verduras asadas.
Ingredientes
- 1 cup plain Greek yogurt
- 1 tablespoon avocado oil mayo (or any mayo, optional)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon dried chives, gently crushed (rub between your fingers), or 1/2 teaspoon onion powder
- 1 1/2 teaspoons dried parsley
- 1/2–1 teaspoon sea salt (to taste)
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1–2 teaspoons milk (any kind)
Preparación
- 1
Mix ingredients: In a small bowl, whisk the yogurt, lemon juice, herbs, spices, and milk until smooth.
- 2
Adjust and taste: If the dip is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency. Taste and adjust seasonings if needed—the flavors will continue to develop as the dip sits.
- 3
Serve: For the best flavor, cover and refrigerate for 30 minutes to allow the flavors to meld (worth the wait, I promise), or serve immediately as a dip for veggies and chips, a sauce for roasted vegetables, or as a dressing for salads (see notes).
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