You know how it is: you move to a new way of eating and you do your best to get the rest of your family on board. Now, once Choo started to see the changes in my health and figure, he quickly followed suit. Kiddo, on the other hand, has been a tough sell. I’m starting out slowly… changing peanut butter for almond butter; having him eat eggs for breakfast instead of cereal a few times a week; making his lunchbox treats with less flour and more nut and seed meals. One thing that’s been a challenge is replacing store-bought condiments with homemade; Kiddo isn’t fooled–he knows that’s not REAL ketchup. I feel like I’ve been lucky to have a kid that actually does like some vegetables, but he’s been asking for “sauce” (Ranch Dressing). Now, have you ever seen the label on a bottle of Ranch? Yeah. I’m not going there ever again.
I had some lebni leftover from a trip to my local Persian market, along with some fresh herbs and buttermilk, a whirl through the food processor, and I had a dressing worth putting on salads and dipping our carrots. This was quick to put together, and once put in a clean jar, will hold for about two weeks.
Creamy Herb Dressing
- 1/2 cup mayonnaise
- 1/2 cup Lebni, full-fat Greek yogurt, or sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, roughly chopped
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup buttermilk (less if wanting a thicker dressing/dip)
- In a food processor, add mayo, Lebni/yogurt/sour cream, lemon juice and garlic clove and pulse about 3 times to mix.
- Add fresh herbs, salt, and pepper and pulse until herbs are chopped.
- Pour in buttermilk and pulse again until combined.
- Store in glass jar or container.