Greek Yogurt Ranch Lightened-Up (Print Version)

Creamy tangy dip featuring Greek yogurt and fresh herbs, ideal for snacking or spreading.

# What You'll Need:

→ Dairy

01 - 2 cups plain Greek yogurt (2% or whole milk preferred)

→ Fresh Herbs & Vegetables

02 - 2 tablespoons fresh dill, finely chopped
03 - 2 tablespoons fresh chives, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 small garlic clove, finely minced
06 - 1 tablespoon finely chopped green onion (optional)

→ Pantry & Seasonings

07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1 teaspoon dried dill (optional)
10 - ¾ teaspoon fine sea salt
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon fresh lemon juice
13 - 1 teaspoon white wine vinegar or apple cider vinegar

→ Other

14 - 2 to 3 tablespoons milk (any type), to thin as required

# How to Make It:

01 - In a medium mixing bowl, combine Greek yogurt, dill, chives, parsley, garlic, and green onion if using.
02 - Add onion powder, garlic powder, dried dill if using, sea salt, black pepper, lemon juice, and vinegar. Mix thoroughly until homogeneous.
03 - Stir in 2 tablespoons milk; add more gradually until dip reaches desired texture.
04 - Taste and adjust seasoning with additional salt, pepper, or herbs as preferred.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to blend.
06 - Present chilled alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Tips:

01 -
  • It tastes creamy and tangy like traditional ranch but actually feels good to eat without the heaviness.
  • Takes ten minutes and uses ingredients you probably already have scattered in your fridge.
  • Works for literally everything—veggies, chips, as a spread, even a sauce for grilled chicken.
02 -
  • Don't skip the resting time in the fridge—it tastes genuinely different after sitting; the yogurt gets tangier and the herbs mellow into something almost silky.
  • Fresh herbs make an enormous difference, so if you're thinking about using all dried herbs instead, just know it won't taste quite as bright and grassy.
03 -
  • Taste as you go and don't be shy about adjusting salt and pepper; what tastes right in a cold dip might seem underseasoned compared to warm food.
  • If you're using grocery store herbs that have been sitting around, add a little extra because their flavor isn't as punchy as herbs straight from the garden or a farmers market.
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