Creamy Herb Dressing

02Method

1. Combine the yoghurt, mayonnaise and lemon juice in a bowl and stir until smooth.
2. Stir in the herbs and garlic, then season with salt and pepper.
3. Add the milk a tablespoon at a time until it is the thickness you like - thick for dipping, pourable for salads.
4. Chill for 15 minutes before serving so the flavours come together.

03Notes & substitutions

• Use equal parts of parsley, chives and dill for a classic ranch-style flavour.
• Replace the mayonnaise with extra yoghurt for a lighter dressing.
• Add a pinch of smoked paprika or a few drops of hot sauce for a kick.
• Use as a dip for raw carrot, cucumber and snow peas, or as a sauce for fritters and burgers.
• Buttermilk instead of milk gives a tangier dressing.

04Common mistakes

• Using wet herbs — water thins the dressing and dilutes the flavour; dry them well after washing.
• Skipping the chill — the garlic and herbs need time to infuse into the yoghurt.
• Using too much garlic — raw garlic gets stronger as it sits; start with one clove.
• Using flavoured yoghurt — sweetened yoghurt will make the dressing taste odd; use plain natural yoghurt.

05Storage & leftovers