I’ve never been much for creamy salad dressings.  As revelator(ily) awesome as Cool Ranch Doritos were upon their debut in middle school, the taste of their dressing counterpart has always seemed to me merely gloppy, as if the gloop factor is the primary taste as well as texture.  Blue cheese dressing is yummy because blue cheese is yummy, but as an adult I’ve generally stayed away because of the fat and the general feeling that Hidden Valley and its mega cousins merely dump some cheese chunks in a vat of mayo and call it a day.  I’d rather gnaw on a hunk of good blue cheese when I’m in the kitchen alone.

But my creamy salad dressing, now that’s the cat’s pajamas.

I’ll see your cream factor and raise it a fistful of taste complexity and a hint of heat.

My dressing will erase your student debt, enliven your sex life, and talk your way out of a speeding ticket.

It’ll clock Wayne LaPierre in the kisser and cause Eric Cantor to take a long, hard look in the mirror.

It will also, on a regular night when you’re wiped from work, provide in 5-minutes prep time a vastly superior alternative to the bottled dressing you’ve got in the fridge and a nice change of pace from the oil-&-balsamic routine.

Ingredients:

1.5 tbs olive oil
½ cup low-fat yogurt
juice of 1 lemon
healthy dash of red wine vinegar
dash of chili powder
½ tsp dried dill
½ tsp garlic powder
½ tsp freshly ground black pepper
1 tsp salt

Mix everything together with a fork.

Lick that fork, re-dip, repeat.

Pour on your salad.