- 1/2 to 3/4 cup Plain Full Fat Yogurt or Greek Yogurt or plain Kefir
- 1 tsp (or more to taste) or dried dill weed
- Salt and pepper to taste
- 1-2 cloves of garlic
- 4 Tbsp olive oil
- 2 Tbsp parmesan or other hard white cheese
Put yogurt, garlic and spices in a blender or food processor and blend until smooth. Very slowly, add the oil so that it emulsifies. Use immediately, or store up to 1 week in the fridge. Can be used as a dressing for salad, a dip, or in place of store-bought ranch in any other recipe.