I’m sharing my Healthy Ranch Dressing Recipe with Greek yogurt and pantry herbs, plus one surprising swap that makes it stand out.
I keep a jar of this where it can be grabbed in a hurry, because it tastes like the full-fat stuff but doesn’t wreck your lunch. This Healthy Ranch Dressing Recipe started as a dare to make ranch with plain Greek yogurt and a handful of fresh chives, and it actually fooled my salad-loving dad.
I like that it brightens veggies, doubles as a dip, and leaves room for tweaks you wont regret. I write about Healthy Greek Yogurt swaps a lot, but this one felt special, urgent even, like I shouldnt have waited so long to share it.
Ingredients
- Greek yogurt is thick and creamy adds protein and calcium for fullness
- Buttermilk thins the dressing gives mild tang and helps with probiotics
- Lemon juice brightens flavor with fresh acid balances rich ingredients
- Mayonnaise optional for extra creaminess and a bit of fat and mouthfeel
- Garlic powder gives savory punch without chopping fresh garlic low calorie flavorful
- Dill adds bright grassy notes classic ranch flavor low calorie freshness
- Chives give mild oniony bite plus color vitamins and subtle crunch
- Honey or sugar optional to tame acidity adds slight sweetness and balance
Ingredient Quantities
- 1 cup plain Greek yogurt (whole milk or low-fat, your call)
- 1/3 cup buttermilk (or regular milk to thin if you dont have buttermilk)
- 1 tablespoon fresh lemon juice (or 1 teaspoon white vinegar)
- 1 tablespoon mayonnaise (optional, for extra creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon honey or sugar (optional, to balance acidity)
How to Make this
1. In a medium bowl add 1 cup plain Greek yogurt, 1/3 cup buttermilk (or regular milk if you dont have buttermilk), 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar, and 1 tablespoon mayonnaise if you want extra creaminess. Whisk until fairly smooth.
2. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill or 1 tablespoon fresh chopped dill, 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley, and 1 tablespoon fresh chopped chives or 1 teaspoon dried chives. Stir to combine.
3. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon honey or sugar if you want to balance the acidity. Mix well.
4. Taste and adjust: add a pinch more salt, a squeeze more lemon, or a bit more honey depending on what it needs. If it seems too thick thin with extra buttermilk or milk a tablespoon at a time till you like the consistency.
5. For extra smooth, emulsified texture blend everything very briefly in a small blender or use an immersion blender for 5 to 10 seconds. If you dont want to blend, a good vigorous whisk or shaking in a jar works fine too.
6. If using fresh herbs let the dressing chill in the fridge at least 30 minutes so flavors meld, overnight is even better. It tastes sharper right away but gets better after resting.
7. Before serving give it a final stir or shake, and if it thickened too much in the fridge thin with a splash of milk or buttermilk and stir.
8. Store in an airtight container in the fridge for up to one week, shorter if you used a lot of fresh herbs. Use as salad dressing, veggie dip, or sauce for bowls and sandwiches.
Equipment Needed
1. Medium mixing bowl
2. Whisk or a fork if you dont have one
3. Measuring cups and measuring spoons
4. Small blender or immersion blender for extra smoothness
5. Cutting board
6. Sharp knife for chopping dill parsley chives
7. Spoon or rubber spatula for scraping and stirring
8. Airtight jar or container with lid for chilling and storing
FAQ
Healthy Ranch Dressing Recipe Substitutions and Variations
- Plain Greek yogurt: use sour cream 1:1 for the same tang and richness; or blend cottage cheese until smooth and use 1 cup (it may be a tad thinner so add a splash of milk if needed); for a vegan option use silken tofu, blended 1:1.
- Buttermilk: if you dont have it mix 1/3 cup milk with 1 teaspoon lemon juice or white vinegar, let sit 5 minutes; plain kefir works 1:1 and adds similar tang.
- Mayonnaise (optional): just skip it and up the yogurt to the full amount 1:1 for less fat; or swap 1 tablespoon mayo for 1 tablespoon mashed avocado for creaminess and a fresh taste; vegan mayo also works 1:1.
- Fresh herbs / chives: if a recipe calls for 1 tablespoon fresh use 1 teaspoon dried instead (dried herbs are more concentrated); sub chopped green onion or a small pinch of shallot for chives, and if youre out of dill you can use a mix of parsley plus a tiny pinch of fennel or tarragon.
Pro Tips
– Let it rest. Chill at least 30 minutes, overnight is even better, because the herbs and lemon mellow and the flavor gets way more rounded. Don’t just taste right after mixing and decide, give it time.
– Control the thickness slowly, add a tablespoon of buttermilk or milk at a time till you like it, because it’ll thicken in the fridge. If you want it ultra smooth, blitz everything very briefly in a small blender or use an immersion blender for 5 to 10 seconds, it makes the texture silkier.
– Treat fresh herbs gently and chop them small, but save a few for topping so the dressing still looks fresh. If you only have dried herbs, rub them between your fingers before adding, it wakes up the flavor. For a quick balance if it tastes too sharp add a little honey or an extra spoon of yogurt, not a lot, just a touch.
– Store in a sealed jar and press a piece of plastic wrap on the surface if you want the top to stay bright, use within about 5 days if you used a lot of fresh herbs. If it separates, stir or whisk it back together, or add a spoonful of yogurt and mix, that usually fixes it.
Healthy Ranch Dressing Recipe
I'm sharing my Healthy Ranch Dressing Recipe with Greek yogurt and pantry herbs, plus one surprising swap that makes it stand out.
8
servings
49
kcal
Equipment: 1. Medium mixing bowl
2. Whisk or a fork if you dont have one
3. Measuring cups and measuring spoons
4. Small blender or immersion blender for extra smoothness
5. Cutting board
6. Sharp knife for chopping dill parsley chives
7. Spoon or rubber spatula for scraping and stirring
8. Airtight jar or container with lid for chilling and storing
Ingredients
1 cup plain Greek yogurt (whole milk or low-fat, your call)
1/3 cup buttermilk (or regular milk to thin if you dont have buttermilk)
1 tablespoon fresh lemon juice (or 1 teaspoon white vinegar)
1 tablespoon mayonnaise (optional, for extra creaminess)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill or 1 tablespoon fresh chopped dill
1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey or sugar (optional, to balance acidity)
Directions
- In a medium bowl add 1 cup plain Greek yogurt, 1/3 cup buttermilk (or regular milk if you dont have buttermilk), 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar, and 1 tablespoon mayonnaise if you want extra creaminess. Whisk until fairly smooth.
- Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill or 1 tablespoon fresh chopped dill, 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley, and 1 tablespoon fresh chopped chives or 1 teaspoon dried chives. Stir to combine.
- Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon honey or sugar if you want to balance the acidity. Mix well.
- Taste and adjust: add a pinch more salt, a squeeze more lemon, or a bit more honey depending on what it needs. If it seems too thick thin with extra buttermilk or milk a tablespoon at a time till you like the consistency.
- For extra smooth, emulsified texture blend everything very briefly in a small blender or use an immersion blender for 5 to 10 seconds. If you dont want to blend, a good vigorous whisk or shaking in a jar works fine too.
- If using fresh herbs let the dressing chill in the fridge at least 30 minutes so flavors meld, overnight is even better. It tastes sharper right away but gets better after resting.
- Before serving give it a final stir or shake, and if it thickened too much in the fridge thin with a splash of milk or buttermilk and stir.
- Store in an airtight container in the fridge for up to one week, shorter if you used a lot of fresh herbs. Use as salad dressing, veggie dip, or sauce for bowls and sandwiches.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 48g
- Total number of serves: 8
- Calories: 49kcal
- Fat: 3g
- Saturated Fat: 1.2g
- Trans Fat: 0.05g
- Polyunsaturated: 0.25g
- Monounsaturated: 0.56g
- Cholesterol: 7mg
- Sodium: 115mg
- Potassium: 54mg
- Carbohydrates: 2.6g
- Fiber: 0.06g
- Sugar: 2.2g
- Protein: 2.8g
- Vitamin A: 38IU
- Vitamin C: 0.8mg
- Calcium: 44mg
- Iron: 0.06mg
