Yogo ranch dressing from Grains for Every Season: Rethinking Our Way with Grains (page 313) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced brown rice with chickpeas; Baked eggs with broccoli rabe, spiced tomato, and buckwheat; Cornmeal fritters; Crispy millet cakes with shrimp, scallions, and Old Bay; Scallion-sesame millet cakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on March 15, 2026

    As noted by other reviewers, this is very thick. I thinned with buttermilk but next time I’ll start with half buttermilk so I don’t dilute the flavor at the end.

  • clkandel on August 11, 2024

    Loved the idea of a healthier ranch dressing, but this just didn't work as a salad dressing for us. It's very thick and I didn't feel the flavors blended all that well even though I made it a day in advance. I agree with the other comment - this would probably be better as a dip for a vegetable tray.

  • okcook on January 23, 2022

    Very, very easy to make. It is quite thick for a salad dressing..especially a leafy salad. I thought the amount of salt called for seemed a bit much so I added it in stages, tasting as I went. I did not have chives so used finely diced green onion tops to taste. I will be making this again. A nice quick dip for a veggie platter too.

  • bernalgirl on January 11, 2022

    A very tasty dip or dressing. Using the Fage Greek yogurt, this had the consistency of a thick dip much more than dressing, so I thinned it with buttermilk and it worked well. A nice topping for grain bowls or a green salad.

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