Creamy herb dressing

​Creamy herb dressing is a staple in our house. I started out making it as a classic ranch with fresh dill and parsley, but over time have made many variations with different herbs from my garden. My favorite way to eat it is as a dip for fresh celery. Celery has such a fantastic texture and flavor that combines perfectly with this dressing. I love how when I crunch down on the celery the cells burst open and release their watery juices. It reminds me of the way it feels to jump into a pool on a hot summer day. The dressing is also delicious on a salad or heaped onto a fish fillet or chicken thigh and baked.

​Creamy herb dressing
Recipe by Destination Belly
​
Makes about 2 cups
 
Note: This recipe is flexible. The only required ingredients are mayo, lemon, and herbs. Use any combination of herbs you like. Dill will give it a classic ranch flavor. I’ve made many delicious variations including basil, dill, parsley, tarragon, chervil, fennel, and cilantro.
 
1 cup mayo (I like Duke’s)
¼ cup coconut milk or coconut cream
Juice and zest of 1 lemon
1 garlic clove
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup – 1 cup fresh herbs
 
Add all ingredients to a food processor and blend until smooth. Use as a dip, salad dressing, or topping for baked chicken or fish.