Greek Yogurt Ranch Dip (Printer View)

A tangy, creamy blend of herbs and yogurt for a fresh, flavorful dip or spread.

# What You'll Need:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - 1/4 cup mayonnaise (light optional)

→ Fresh Herbs

03 - 2 tablespoons fresh dill, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped

→ Flavor & Seasoning

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1 teaspoon freshly squeezed lemon juice
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon kosher salt
11 - 1/8 teaspoon freshly ground black pepper

# Method Steps:

01 - Whisk Greek yogurt and mayonnaise together in a medium bowl until smooth and creamy.
02 - Incorporate dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and black pepper into the base mixture.
03 - Stir all ingredients until evenly combined and flavors are well integrated.
04 - If desired, thin the dip by stirring in 1 to 2 teaspoons of milk or water to achieve preferred texture.
05 - Cover and refrigerate for a minimum of 30 minutes to allow the flavors to develop fully.
06 - Present chilled alongside fresh vegetables, chips, or use as a spread for sandwiches.

# Expert Advice:

01 -
  • It comes together in minutes with ingredients you probably already have tucked in the crisper drawer.
  • The Greek yogurt adds a creamy tang that feels lighter than traditional ranch but still satisfies every craving.
  • Fresh herbs make it taste like something you'd order at a farm-to-table cafe, not something you whipped up between errands.
02 -
  • Fresh herbs make all the difference, dried versions will work but the dip loses some of its vibrant color and brightness.
  • Letting the dip chill for at least 30 minutes is not optional, the flavors need time to marry or it tastes flat and one-dimensional.
  • If you skip the mayo entirely, add an extra tablespoon of yogurt and a splash more lemon juice to keep the texture from feeling too thick.
03 -
  • Chop the herbs as finely as you can so they blend seamlessly into the dip instead of clumping in big pieces.
  • Use whole or 2% Greek yogurt for the creamiest texture, nonfat versions can taste a little thin and chalky.
  • Taste before you chill, the cold will mute the flavors slightly so season it a touch more boldly than you think you need to.
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