Ranch dressing is known for its cool, creamy and delicious taste. It can be enjoyed as a dip, drizzle or toss. It is simple to make. What's not to love!

And with fresh herbs, it is even better!

Ranch Dressing RECIPE:

* Mayonnaise – 1/4 cup

* Plain Greek Yogurt or Sour Cream – ½ cup

* Milk – 2 Tablespoons (dairy or non-dairy, your preference)

* White Wine Vinegar – 2 teaspoons

* ¼ teaspoon table or fine sea salt (or to taste)

* Pinch cayenne pepper

* Garlic – if spring garlic then use 1 small or ½ of medium, if garlic scapes use 1 and if cured cloves use 1. Finely mince your garlic. If spring garlic use both the white and green portions trimming away roots and any dried leaf tips prior to mincing.

* Chervil and/or Parsley – 1 Tablespoon finely minced, using leaves and small tender stems

* Dill – 1 teaspoon finely minced, using leaves and small tender stems

After mincing herbs and garlic, combine all ingredients in food processor and process briefly to combine. Chill for 20-30 minutes or overnight for best flavor. Keep refrigerated and serve within four days for freshest flavor.

Note: Consistency will be similar to a vegetable dip. If a more pourable drizzle is desired, thin with 1 teaspoon at a time of preferred milk product until desired consistency is achieved (a pinch more of salt may be needed to retain crisp flavor). If this is your first time cooking with dill, please note that more is not always better and if can overpower other flavors.

Fresh herbs for this recipe are available today either direct from the Farm or from Local Source, southwest Indiana’s premier online food marketplace offering locally grown and produced food.