Creamy and bursting with fresh flavor, this Greek Yogurt Ranch will quickly become your go-to dressing and dip!
I stopped eating ranch dressing and dip years ago because they often contained ingredients I didn’t want in my food. I prefer olive or avocado oil to canola oil, and most bottled dressings seem to use canola or other oils I avoid. Additionally, a two-tablespoon serving of one popular bottled ranch dressing contains 130 calories, while the same amount of this Greek yogurt ranch recipe contains only 21 calories and has hardly any fat, carbohydrates, or cholesterol. I don’t typically include health facts like this in a recipe, but I’m compelled to point this out to other moms like me who want to feed their families healthier versions of their favorite dishes.
While this recipe doesn’t contain buttermilk, which gives ranch its trademark tanginess, you still get that from the nonfat yogurt. What this recipe doesn’t sacrifice is big, bold taste. You get all the savory goodness of ranch staples, like dill, chives, garlic, and onion. It is just bursting with flavor, and you might never buy bottled ranch dressing again when you see how quick and easy it is to make and how delicious it tastes.
Once you taste this ranch, you will likely find so many ways to use it. Skip the mayonnaise or mustard on your sandwiches and smear them with this Greek yogurt ranch. Try it on burgers, especially with some sautéed mushrooms and onions. Make sure to serve a bowl of it on the side, especially if you’re also enjoying French fries or potato chips. You may even have to give each of your children their own bowl of dip to avoid a tug-of-war at the table.
Now that I’ve told you just how good this recipe is, I can’t forget to mention how quick and easy it comes together. Once you make it, it needs just 10 minutes in the fridge to let the flavors meld. Other than that, the only preparation is a quick mix of the yogurt and seasonings in a bowl. That’s it. You can even let the children help mix it up. After all, they’re more likely to try things that they help make.
The dressing that makes every salad taste better!
After years of avoiding creamy dressings, I’m overwhelmingly embracing salads with Greek yogurt ranch. I try to get Greek yogurt into my diet each day, and this is a delicious way to do it. Whether you’re creating a salad with romaine, baby spinach, arugula, leaf lettuce, kale, or other greens, a drizzle of this ranch will bring your salads to life. Not only do I find it bursting with more flavor than olive oil and balsamic vinegar, but it also sticks better to the veggies rather than pooling in the bottom of the dish.
Now, I’m going to share a secret use of this dressing with you. I make a thick version with very little water added (so it has a mayonnaise-like consistency) and use it as a base for tuna, salmon, and chicken salads. Aside from cutting the calories and fat in mayonnaise with this substitution, you get all that herby flavor that will make your family take notice. Stuff whole or cherry tomatoes with the mixture and watch how quickly your kids will devour it.
How do I store leftovers?
Refrigerate leftover Greek yogurt ranch in a sealed glass jar for up to 7 days in the coldest part of the fridge. I prefer glass over plastic for storing the dressing to prevent odor absorption. Do not leave the dressing sitting out for more than 2 hours. Shake or stir it before each use. I don’t recommend freezing this dressing, as its consistency will change upon thawing.
Serving suggestions
Now that you have a bowl of tasty Greek yogurt ranch, let’s talk about how to serve it. Aside from the obvious celery, carrots, cucumbers, bell peppers, broccoli, and other assorted veggies, this dressing doubles easily as the ideal dip for Hot Wings, Buffalo Wings, and, for a vegetarian twist, Easy Cauliflower Wings (Buffalo Wings). Drizzle it over Roasted Green Beans, Broiled Asparagus, and this Lightened Up Zucchini Chips Recipe to turn plain vegetables into something special. Serve it alongside Buffalo Chicken Dip or drizzle it over a tasty Buffalo Chicken Pizza.
Greek Yogurt Ranch
Ingredients
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 3/4 teaspoon dried parsley
- 1 1/4 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- Cold water as needed for thinning
Instructions
- In a medium bowl, add the Greek yogurt, dried dill, dried chives, dried parsley, garlic powder, onion powder, pepper, salt, and white vinegar. Whisk them together until smooth and uniform.
- Mix in a small amount of cold water at a time until you reach your desired consistency.
- Taste and add more salt or pepper to taste. Chill the ranch in the refrigerator for at least 10 minutes before serving.
Leave a Comment