Greek Yogurt Ranch Dip (Print Version)

Tangy creamy dip bursting with fresh herbs and zesty notes, perfect for vegetables or chips.

# Components:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - 1/4 cup mayonnaise (light optional)

→ Fresh Herbs

03 - 2 tablespoons fresh dill, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped

→ Flavor & Seasoning

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1 teaspoon freshly squeezed lemon juice
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon kosher salt
11 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Whisk together Greek yogurt and mayonnaise in a medium bowl until smooth and creamy.
02 - Add dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper to the bowl.
03 - Stir thoroughly to combine all ingredients evenly.
04 - Taste and modify seasoning as needed; for a thinner texture, gradually stir in 1 to 2 teaspoons of milk or water.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.
06 - Present chilled alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Advice:

01 -
  • It takes less time to make than driving to the store for premade dip, and it tastes leagues better.
  • You can tweak the herbs and seasoning to match whatever you have on hand or whatever mood you're in.
  • It feels indulgent and creamy but sneaks in protein and probiotics, so you can feel good about eating it by the spoonful.
02 -
  • Fresh herbs make all the difference here. Dried herbs work in a pinch, but use about a third of the amount and expect a less vibrant flavor.
  • Let the dip rest in the fridge for at least 30 minutes. It tastes flat and one-dimensional straight out of the bowl, but after chilling, everything comes together beautifully.
  • If you skip the mayo entirely and use all yogurt, the dip will be tangier and less rich. It's still good, just different.
03 -
  • Chop your herbs as finely as possible so every bite gets a little bit of everything, and the dip doesn't turn clumpy or stringy.
  • Taste the dip before and after chilling. Cold dulls flavors, so you might need to add a bit more salt, lemon, or pepper once it's been in the fridge.
  • Use whole or 2% Greek yogurt for the creamiest, most luxurious texture. Nonfat works, but it can taste a little chalky and thin.
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