This is far from a classic ranch ~ I decided to ditch the eggs as in my testing I did not think they contributed in flavor enough to include and instead of oil, decided to use ghee as an added flavor depth. The good news is that my daughter Ajna, who loves to profess to only want to eat plant based could not stop eating it so I know it was good!
Makes 2 1/2 cups
ingredients
1 cup fresh loose herbs (such as cilantro, basil, rosemary, dill, etc)
1/2 cup ghee (or butter)
1/2 teaspoon cumin seeds
2 tablespoons minced onions
1 teaspoon minced garlic
1 to 2 serrano peppers, finely minced (optional)
2 cups plain Greek yogurt
1 tablespoon honey
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
instructions
Chop the herbs finely and set aside, should measure to roughly two tablespoons.
In a medium frying pan, heat the ghee and pop the cumin seeds. Within seconds, add the minced onions and cook on medium high heat for 2 to 3 minutes, stirring frequently.
Then, add the minced garlic and serrano and turn the heat off. Let the garlic sit in the ghee for 4 to 5 minutes.
Next add the yogurt, herbs, honey, salt, and pepper and stir to mix. Refrigerate until ready to enjoy.
notes & variations
Replace the yogurt with sour cream for a richer flavor.
Purée the dip for a pourable dressing, adding 3 to 4 tablespoons of water if needed.
Add bacon bits for more flavor.
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