Greek Yogurt Ranch Dip (Print)

Creamy Greek yogurt dip blended with fresh herbs and classic tangy flavors, ideal for snacks or spreads.

# Ingredients:

→ Dairy

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

→ 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 freshly squeezed lemon juice
13 - 1 teaspoon white wine vinegar or apple cider vinegar

→ Other

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

# Instructions:

01 - In a medium mixing bowl, blend Greek yogurt with chopped dill, chives, parsley, garlic, and green onion if using.
02 - Add onion powder, garlic powder, dried dill if desired, salt, pepper, lemon juice, and vinegar. Stir until fully incorporated.
03 - Mix in 2 tablespoons of milk. Gradually add more milk as necessary to achieve preferred dip thickness.
04 - Sample and modify salt, pepper, or herbs to suit preference.
05 - Cover and refrigerate for a minimum of 30 minutes before serving.
06 - Present chilled alongside fresh vegetables, chips, or as a sandwich spread.

# Pro Tips:

01 -
  • It's ready in 10 minutes, no cooking required, and somehow tastes better than anything you'd buy.
  • Greek yogurt keeps it light and protein-packed, so you can actually enjoy it without overthinking it.
  • Fresh herbs mean every spoonful tastes alive, and you can adjust them however your mood strikes.
  • It works as a dip, a spread, or even thinned out for a salad dressing—one recipe, endless possibilities.
02 -
  • Chop your fresh herbs right before mixing; if you do it hours ahead, they'll turn dark and lose their brightness.
  • Taste constantly as you season—Greek yogurt is tangy enough that you might need less salt than you expect, and the flavors intensify as it sits.
  • Don't skip the resting time in the fridge; those flavors really do need time to meld, and rushing this step shows in the final taste.
03 -
  • Cut your fresh herbs right before mixing rather than hours ahead, so they stay bright green and flavorful instead of darkening.
  • Squeeze your lemon juice fresh—bottled tastes metallic compared to the brightness a real lemon brings to this dip.
  • If you want a vegan version, swap the Greek yogurt for unsweetened coconut or almond-based yogurt and use plant-based milk; it works surprisingly well.
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