Creamy dressings often get a bad rap among the health-minded community. And rightly so, since many are loaded with mayonnaise, sour cream and hydrogenated oils.
Luckily, this creamy ranch dressing can be eaten guilt-free and quite liberally. Brimming with gut-friendly probiotics and fresh herbs, this surprisingly authentic-tasting dressing should have everyone happily eating more veggies in no time!
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Goat Yogurt Ranch Dressing
makes 1 cup
Ingredients:
1 cup goat’s milk yogurt (or yogurt of choice)
2 Tablespoons fresh chives, finely chopped
1 Tablespoon fresh dill, finely chopped
1/2 teaspoon garlic powder (or 1 clove garlic, minced)
1/4 teaspoon sea salt
1/2 teaspoon Dijon mustard
Directions:
Combine all the ingredients in a small bowl, and whisk until well combined.
Chill for an hour, to allow flavors to meld, then serve!
Enjoy liberally with your favorite veggies. Even if you were to eat the entire batch in one sitting, you’ve simply eaten a cup of yogurt!
Store in a sealed container in the fridge for up to 3 days.
- 1 cup goat’s milk yogurt (or yogurt of choice)
- 2 Tablespoons fresh chives, finely chopped
- 1 Tablespoon fresh dill, finely chopped
- ½ teaspoon garlic powder (or 1 clove garlic, minced)
- ¼ teaspoon sea salt
- ½ teaspoon Dijon mustard
- Combine all the ingredients in a small bowl, and whisk until well combined.
- Chill for an hour, to allow flavors to meld, then serve!
- Store in a sealed container in the fridge for up to 3 days.
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Now, that’s a creamy dressing I’m happy to endorse.
Reader Feedback: Are you a fan of creamy dips and dressings? I actually didn’t like ranch dressing until I was older, but I’ve always loved Caesar dressing–> which is next on my “to make” list. 
Wow, I made something very similar to this last night! I am partial to creamy dressings, but not Caesar. I used to douse all my raw veggies in it as a kid, and I think it’s turned into one of those too-much-too-early things!
I love this idea! I’m bookmarking it for when I get into my summer salads phase.
This is very nice. I go through dressing phases… avocado/lime, tahini/lemon, EVOO/lemon, and the lovely PB/lime. Right now I’m going kind of anti-nut and nut butter, it feels really heavy, maybe because the weather’s getting hotter? Probably all in my head, hahaha!
I love goat yogurt but usually eat it all by itself and haven’t really tried it with anything else but honey or chocolate chips…I love the idea of incorporating it into a salad, plus there’s a protein bonus, win! thanks!
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I saw a commercial for that last night! Thanks for sharing!
great idea for a dressing
as soon as i get back from my trip…i’m buying goat yogurt and trying this.
ps: how do you feel about sheep’s milk yogurt?
as someone who doesn’t really eat dairy, but dabble in goat’s milk yogurt…i was wondering about sheep’s yogurt as well …
Sheep’s milk yogurt would work great, as well! It also has a smaller protein molecule, like goat’s milk, making it easier to digest than cow’s dairy.
I love goat’s milk yogurt! Great idea to use in a dip. Also enjoy sheep’s milk yogurt.
So crazy, I made a dressing sort of like this a couple weeks ago, although I didn’t add garlic or chives, just dill and greek yogurt some other herbs. So good. I love using yogurt as a base for dressing. So much healthier!
I just made this dressing with a good quality 0 fat yogurt and herbs from the garden. My partner will love this – he used to like the mainstream brand ranch before he met me, and I think he misses it sometimes. It’s really nice. Thanks!
genius!!
This is my new favorite dressing! I’ve been slathering my salads in this since you first posted the recipe. Thanks for sharing!
[...] made it better was cherry tomatoes, which I didn’t have on hand. Next, I made Megan’s Goat’s Yogurt Ranch Dressing and I stuck pretty close to the recipe, however, I blended the ingredients, which made it a thinner [...]
I tried this recipe and it was spectacular, my stepmother and I really enjoyed it (I think she did more than I). She even said that she could do without mayo and use this as a sandwich spread substitute instead! (that is huge because she is a major mayo addict). Thanks for the recipe! I might do my own twist on it for a change!
by the way, because of this, I believe the dressing companies will go out of business. Its just too delicious!
Grace
I just made this last night and thank goodness I did! I’d given up on ‘traditional’ salad dressings and this one is over-the-top ten times better than store-bought! Thank you!!!
I really want a cookbook with all of your amazing recipes
This recipe is amazing!!!!!!!! Enjoying it now for the first time and i can’t stop saying how delicious it is. Thanks for posting!!!
This “dip” was SUPER yummy, EVEN THOUGH I only had the dried version of the herbs on hand, and no mustard. Even my toddler enjoyed it.
Thanks for sharing.
The raw garlic was really powerful for me, though. I would do this again, but just get ready to sit very still for several minutes while I digest and feel my blood pressure come back up to normal!
I would try the garlic powder next time– it’s definitely more mild!
Thank you so much for this recipe! I have searched high and low for a ranch dressing recipe without raw egg in it!