🍽️ Ranch-inspired fusion · Cold sauces & dressings
Coriander & Yoghurt Ranch-Style Dip
A fresh green-flecked dip made with mayonnaise, plain yoghurt, coriander, spring onion, garlic and lemon. It follows the supplied coriander-led ranch-style formula.
Time15 minLevelSee methodMakesFull batch from 5 L mayonnaise and 2 L yoghurt; measure after mixing
Illustrative photo: A jar of herb-flecked ranch dressing, illustrating a creamy herb dip. Photo by Whitney from Chicago, IL, licensed under CC BY 2.0. View source. This image illustrates the dish; it is not a photo of a kitchen-tested version of this recipe.
Behind the plate
Batch: Commercial batch.
Equipment: Salad spinner or clean draining equipment, Sanitised mixing container, at least 12 L, Immersion blender.
The recipe
Ingredients
- Creamy base:
- 5 L commercial mayonnaise — Prefer a pasteurised product.
- 2 L plain natural yoghurt — Smooth and unsweetened.
- Herbs & aromatics:
- 200 g fresh coriander — Wash thoroughly, drain and dry; use leaves and tender stalks.
- 1 bunch spring onions — Wash, trim and roughly chop; record the prepared weight.
- 100 g garlic — Peeled and minced.
- 100 ml lemon juice
- salt and black pepper — To taste.
Method
- 1. Prepare the herbs: Wash and dry the coriander and spring onions thoroughly. Excess surface water will thin the dip.
- 2. Blend the flavour base: Blend the lemon juice, garlic, spring onions and coriander with a small portion of yoghurt until finely flecked. Avoid prolonged blending that warms the mixture.
- 3. Combine: Whisk the remaining yoghurt and mayonnaise together in the main container. Fold in the herb mixture until evenly distributed.
- 4. Season and chill: Taste before adding salt and pepper. Measure the final yield, transfer to clean labelled tubs and refrigerate promptly.
Chef’s notes
- This is a coriander-led variation, not a traditional dill-and-buttermilk ranch.
- Choose the same yoghurt brand and fat level for consistent thickness.
- Editorial review: Retitled ranch-style to accurately describe the supplied coriander and yoghurt formula.
- Editorial review: The source’s 7.3–7.5 L / 150 portions is unmeasured; weigh the spring-onion bunch and measure the finished yield.
- Storage: Keep at 0–5°C. Fresh herbs, alliums and yoghurt change the finished product’s storage behaviour, so use a validated business shelf life and component instructions.
- Conditional allergens: Mayonnaise may contain mustard and other allergens. Read the complete label.
At the table
Serve with wings, vegetable sticks, pizza crusts or the Cajun chicken wrap.