Homemade Greek Yogurt Ranch Dressing
This Greek Yogurt Ranch Dressing is creamy, tangy, and packed with herby flavor—no store-bought bottle can compete. Made with nonfat Greek yogurt and a splash of lemon, it’s a lighter take on the classic but still incredibly satisfying. Whether you're drizzling it over a crisp salad, dunking veggies, or using it as a sauce, this easy homemade ranch will become a staple in your fridge.
Servings: 1 ¼ cups
Ingredients
- 1 teaspoon lemon juice
- 1 garlic clove, grated
- zest 1/2 small lemon
- 1 cup nonfat plain Greek yogurt
- 1/4 cup mayo or 2 Tablespoons avocado oil
- 1 1/2 teaspoon onion powder
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Morton Kosher Salt
Instructions
- Bloom the Garlic: In a medium bowl, mix the lemon juice, lemon zest, and grated garlic. Let the mixture sit for 5 minutes to mellow the garlic flavor.1 teaspoon lemon juice, zest 1/2 small lemon, 1 garlic clove, grated
- Make the Dressing: Add the Greek yogurt, mayo or avocado oil, onion powder, chives, parsley, dill, garlic powder, and salt. Stir until well combined. Stir in cold water if needed to reach the desired consistency. The ranch can be eaten right away, but it’s best after chilling in the fridge for about 6 hours to let the flavors meld and the dried herbs and spices rehydrate.1 cup nonfat plain Greek yogurt, 1/4 cup mayo or 2 Tablespoons avocado oil, 1 1/2 teaspoon onion powder, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon dried dill weed, 1/2 teaspoon garlic powder, 1/4 teaspoon Morton Kosher Salt
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use Cold Water To Thin: Cold water helps keep the dressing creamy and thick without separating.
- Consistency Preference: Leave it thicker for a dip or thinner for a dressing.
- Let It Sit Overnight: Make it the day before for the best flavor. The dried herbs will fully rehydrate and taste more balanced.