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If you love ranch dressing but aren’t a big fan of mayo, this recipe is for you. It features high-protein Greek yogurt and can be prepared in minutes.
The first time I made this dressing, I used fresh herbs like dill and parsley. The flavor is amazing that way, but I don’t always have the extra time to chop up fresh herbs. That’s why I spent the next few weeks trying to achieve a similar flavor using dried pantry spices.
The result is delicious… and a lot faster.
Not only does this yogurt-based dressing taste better than most store-bought bottled dressings, but it’s also healthier. You can meal prep it for an easy snack this week.
It’s delicious with sliced veggies, drizzled over salads, or spread on your next lunch wrap.
⭐⭐⭐⭐⭐ Featured Review
“I just made this today and it’s FANTASTIC!” – Julie
Why You’ll Love Greek Yogurt Salad Dressing
It tastes like ranch. Instead of mayo or sour cream, this recipe uses plain Greek yogurt as the base. All you have to do is stir in a few herbs and spices!
It’s low in oil. This recipe requires only 1 tablespoon of oil to help it thicken up. (This is ideal if you want to serve it as a veggie dip!) Feel free to omit the olive oil if you need an oil-free recipe.
It’s full of flavor. When you let this recipe marinate in the fridge for 2 hours, the flavor fully develops. It tastes even better than a store-bought ranch dressing!
It’s easy to make. This recipe is quick to assemble, as it requires no chopping with dried herbs. (And they are super-affordable!) But feel free to triple the amount called for when you have fresh herbs on hand.
Ingredients You’ll Need
- Greek Yogurt. The base of this dressing is plain Greek yogurt. I always use the whole milk version, rather than fat-free or light. (The texture is creamier!) When shopping for Greek yogurt, be sure to check the nutrition label, as some brands contain less protein than others.
- Pantry Spices. A combination of dried parsley, chives, dill, garlic powder, onion powder, salt, and black pepper creates a ranch-inspired flavor. If you don’t have one of these on hand, you can use freshly chopped herbs as an alternative. I love using fresh parsley or dill when available. You can add as much as you like!
- Dijon Mustard. Adding a touch of mustard helps add a rich, tangy flavor.
- Lemon Juice. While Greek yogurt is already tangy on its own, the lemon juice helps brighten the flavor. You can swap this for half the amount of red wine or apple cider vinegar, if needed.
- Olive Oil. Just one tablespoon of oil helps the dressing thicken and emulsify, especially when chilled. With that being said, you can omit this for an oil-free dressing.
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How to Make Greek Yogurt Ranch Dressing
Step 1:
In a large storage jar or bowl, combine the yogurt, parsley, chives, dill, garlic powder, onion powder, salt, pepper, lemon juice, and mustard. Stir well to combine.
Step 2:
If your Greek yogurt is thick, you may need to add a tablespoon or two of water to help thin out the consistency of the dressing. Add one tablespoon at a time, stirring well after each addition, until the dressing reaches your desired consistency.
Then, cover the dressing with a lid and store it in the fridge for 2 hours. The flavor will develop further as it marinates.
Stir again just before serving, and make any necessary adjustments.
How to Adjust the Flavor
Since Greek yogurt and taste buds can vary, I want to ensure you know how to adjust the flavor to your liking.
If you find the dressing tastes too bland, you can add a pinch of extra salt. If you find it too tangy, consider adding a splash of maple syrup to help balance the flavor.
It’s easy to taste and adjust as you go!
Serving Suggestions
Serve the dressing as a dip with your favorite vegetables, or over your favorite salad greens. It also makes a creamy dip for potato chips or a spread for sandwiches and wraps.
Ingredients
- 1 cup Greek yogurt (whole milk)
- 1 teaspoon garlic powder (or 1 minced clove)
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ¼ teaspoon dried dill
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil (optional)
Instructions
- Add the yogurt, garlic powder, onion powder, parsley, chives, dill, lemon juice, salt, pepper, mustard, and olive oil, if using, to a mixing bowl and whisk well. Add 1 to 3 tablespoons of water, if needed, to help thin the dressing until it reaches your desired consistency. (This will vary based on how thick your yogurt is.)
- Transfer the dressing to a storage container with a lid and store in the fridge for at least 2 hours to chill, to let the flavor fully develop. Then serve with your favorite sliced veggies or pour over a salad. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this Greek Yogurt Ranch, please leave a comment and star rating below letting me know how you like it!
I just made my almost 15 year old always starving son the chocolate peanut butter shake AGAIN!! My 16 year old daughter recently has started to enjoy cooking researching healthy food choices. (We’ve been doing the vegetarian thing for a month, but seeing how I’m from a family of butchers I think we’ll return in moderation even if she doesn’t. My son and hubby have been very accommodating, but I think they’re ready for a big steak!! I just discovered Zip List and many of the sites we are using for recipes seem to use it. I’m going to try to use it to plan meals and grocery shopping since it’s getting complicated having so many of us wanting input! What are your thoughts? Have you considered using it?
Do you have a replacement for garlic? I can’t have garlic and so many recipes call for it. Any help would be appreciated.
Thank you! One of my biggest struggles with salads has been my intense dislike of oil and vinegar and the awful state of store bought dressings. My insatiable love for ranch dressing doesn’t help either. This is the PERFECT alternative. I absolutely love dill and this tastes so refreshing when cold and goes so well with the salads.
I finally have something for my salads. Thank you!
i just made this today and it’s FANTASTIC! i accidentally forgot the dijon, but i added TONS of herbs….parsley, dill, chives and basil…some garlic salt and pepper. wonderful! made my big salad at lunch 100 times better….THANK YOU!
This sounds good, but was wondering about the Dijon mustard. I’m on the candida diet, and read that mustard should be avoided due to a fermentation process it encounters. Is this something of concern for this recipe, and if so, is there a possible substitute? I’d love to know…thanks!
Sounds relish Megan, thanks for sharing! How long does it last?
I was just wondering if this dressing has much of that distinct yogurt-y taste? I have never been able to keep it down, it’s just one of those things that hits my gag reflex.. hahaha BUT I LOVE ranch dressing, so I am super curious to make it : )
Gee, where are you all finding goat yogurt? I’ve never seen any in a local store.
Thanks for your blog, Megan. Your recipes inspire me!
I buy mine at Whole Foods, and have seen it at Trader Joe’s as well, if you have access to either of those stores.
Hi Megan, my family and I are on a detox and cannot use dairy products, never had goat yogurt,but isn’t that a dairy product? Can we use something else instead? It’s hard to find recipes that are gluten-free, dairy-free, and sugar-free. I noticed you use maple syrup in some recipes also, is there a substitute for that also? Your recipes look so yummy, and we get a sweet tooth, for some of your desserts. Let me know what we can do for substitutes. Thank you
Goat dairy is much easier to digest than cow’s dairy, thanks to it’s reduced lactose and casein content. (Most people who are lactose intolerant can tolerate goat and sheep dairy.) If you prefer to avoid dairy all together, I know there are coconut and almond milk yogurts available, but most of them contain added sugar– which probably wouldn’t taste very good in this dressing. Perhaps you could try making a creamy base from blended cashews and water? I’ll try to post a recipe for a dairy-free raw ranch in the future. 🙂
I just made this again because I finally found goat yogurt at a store in my area! I think the goat yogurt made a big difference. The flavor was even better than the first time (and that’s saying something because it was yummy the first time). I enjoyed the consistency more with the goat yogurt as the base. I was able to leave half of it to chill this time. Can’t wait until tomorrow! I’m going to have crisp iceberg lettuce with ranch (without all the “bad stuff” from the supermarket bottles of ranch)! Thanks, Megan!