This easy, high protein recipe for Greek Yogurt Ranch can be used as a delicious dip, or a creamy salad dressing. It's packed with that classic ranch flavor - but uses tangy plain Greek yogurt in place of the sour cream and mayonnaise.
Whether you're big into meal prep, or are just looking for ways to incorporate high protein foods into your regular meals and snacks - you're going to love this easy recipe for homemade Greek Yogurt Ranch.
It can be used as a yummy dip (think unbreaded chicken tenders, fresh veggies, etc) or as a healthy homemade salad dressing. It's incredibly versatile - and incredibly delicious!
Greek yogurt ranch has become a weekly meal prep staple around here. We even love to mix in some cayenne pepper sauce and chopped chicken breast to make a high protein buffalo chicken dip for one (or two).
Why You'll Love It:
- High protein. If you're looking for more ways to sneak in satisfying protein, using a homemade Greek yogurt ranch dressing is a great way to do it!
- Easy. Whether you want to use our custom blend of seasonings, or a quick-and-easy ranch packet, this recipe ready to go in mere minutes.
- Just as good as traditional ranch. As a ranch dressing lover, I was pleasantly surprised when the final test round revealed a super flavorful and easy homemade yogurt ranch that could stand up to store-bought dressings.
- Made with pantry staples. No need to seek out speciality ingredients. If you have a well stocked spice cabinet, you probably have everything you need and won't need to make a trip to the grocery store.
You Will Need:
- Plain Greek yogurt: In my experience, the best type to use is 2% milkfat or higher (full fat Greek yogurt is divine). The recipe definitely works well with fat free, but it's not as creamy or thick - and a bit more tangy. Over time, I've actually started to prefer Skyr yogurt (like Siggi's plain), and if you can find it I recommend you give it a try too!
- Seasonings: You will need dried parsley, dried chives, garlic powder, dried minced onion, and a little bit of dried dill. Freeze dried herbs are superior if you happen to have access to some.
- Salt & pepper: Any fine salt will do, and any cracked or ground black pepper. Feel free to add more according to your taste.
OR Ranch Dressing Mix: I've also tested this recipe with a single package of Hidden Valley Ranch dressing mix. It tastes great! That being said, in a side-by-side comparison taste testers strongly preferred the homemade blend of seasonings.
(Optional) Buttermilk: If you want to make a pourable Greek yogurt ranch dressing, substituting some of the yogurt for buttermilk is the perfect way to achieve that.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Ranch with Greek Yogurt
- Add the Greek yogurt, seasonings, salt, and pepper to a bowl.
Top tip: For a super smooth consistency, consider using a food processor.
- Stir everything together with a spoon or silicone spatula.
- Continue to stir until smooth and well combined.
- Cover and allow to rest in the refrigerator for 20-30 minutes before serving.
Top tip: Allowing the ranch to chill for this short period of time helps the flavors to meld together, and also softens the dried minced onion.
Can I Use a Packet of Ranch Seasoning Instead?
If you want to make a super quick and easy version, you can definitely use store-bought ranch dressing mix (or my homemade ranch seasoning) instead of the listed seasonings, salt, and pepper.
- Increase the amount of Greek yogurt to 1 ¼-1 ½ cups.
- Stir in one packet (or 3 tablespoons) of ranch dressing mix (Hidden Valley is my favorite brand).
- Allow to chill for 30 minutes before serving.
- Just like with the base recipe, you can make a pourable dressing by swapping ⅓-1/2 cup of the Greek yogurt with buttermilk (or milk - since the mixes contain buttermilk powder).
Greek Yogurt Salad Dressing
If you want to make a delicious, high protein and pourable salad dressing, it's easy to adapt this thick and creamy version.
- Substitute anywhere from ¼-1/3 cup of the Greek yogurt for cultured buttermilk
- Whisk well to combine, smoothing out any lumps.
- Then whisk in the salt, pepper, and seasonings.
- Allow to rest for 30 minutes, then taste and adjust according to your preference.
Storing Homemade Ranch Dressing
- Transfer the ranch dressing to an airtight container, mason jar, or glass jar with a lid (we love using Weck jars).
- Store in the refrigerator for 1-2 weeks.
- Note the best before date on the yogurt used to make the dressing - your storage time should not exceed that.
- Use clean utensils when serving to prolong storage and prevent contamination.
Ways to Serve Ranch:
- As a dip for your favorite veggies
- Drizzled on salad
- Dipping fried pickles (or chickles)
- As a dip for chicken tenders or nuggets
- With chicken wings (or buffalo chicken tenders)
Variations
- Buffalo ranch: Stir in some cayenne pepper sauce (AKA Frank's Red Hot Sauce) according to your taste. I find 1-2 tablespoons is good per ⅓ of a cup. So if you wanted to make the entire batch spicy you could add 3-6 tablespoons.
- Buttermilk ranch: Substitute some of the Greek yogurt for buttermilk. This makes for a pourable dressing with tangy flavor.
- BBQ ranch: Add 1 tablespoon of your favorite BBQ sauce to ½ cup of ranch (or according to your taste).
- Skyr ranch: Feel free to use icelandic skyr yogurt in place of the Greek yogurt. It makes a creamy, delicious, and high protein option and many prefer it to Greek.
Substitutions
Fresh herbs: If you want to make a gourmet dressing, substitute the dried dill, dried chives, and dried parsley for their fresh counterparts (fresh dill, fresh chives, etc).
Dried minced onion: If you don't have this on hand, you can substitute it for onion powder. Start with about half of the amount called for, and adjust to your taste after chilling.
Packaged ranch seasoning: If you want a super quick option, you can use a packet of Hidden Valley Ranch dressing mix in place of the seasonings used in the base recipe. I do recommend increasing the Greek yogurt to 1 ¼-1 ½ cups as the flavor concentration can be pretty strong.
Recipe FAQs
Yogurt ranch tastes somewhat tangy and creamy. If you use a good quality plain Greek (or icelandic) yogurt, the flavor can be more subtle and similar to a sour cream and mayonnaise based salad dressing.
Typically, ranch dip has a thicker consistency when compared to classic ranch dressing. That being said, there are many types of commercial salad dressings that are very thick and still used as salad dressing. If you want to thin your ranch dip, you can do so by adding a small amount of buttermilk until you reach the desired consistency.
If you're okay with the change in flavor, swapping plain Greek yogurt for mayonnaise (and/or sour cream) can be a great way to make the dressing a bit lighter and a lot higher in protein. Sometimes, adding a touch of lemon juice can brighten up the flavor a bit to make it taste closer to mayo-based dressings.
If you loved this recipe for Greek Yogurt Ranch Dip and Dressing, let me know by leaving a 5 star rating in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Greek Yogurt Ranch (Dip and Dressing)
Ingredients
- 1 cup greek yogurt substitute some of the yogurt for buttermilk if a pourable salad dressing is desired*
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ¾ teaspoon dried minced onion
- ¾ teaspoon dried chives
- ½-¾ teaspoon granulated garlic if you like a strong garlic flavor, use ¾ teaspoon. Otherwise ½ teaspoon is plenty
- ½ teaspoon dried dill
- 3-4 pinches black pepper or to taste
Instructions
- Add the greek yogurt and seasonings (or package of ranch dressing mix*) to a medium-sized bowl.
- Stir all of the ingredients together until well combined.
- Place in an airtight container or glass jar and allow to chill for 30 minutes. This will help the flavors to develop and the onion to soften.
- Serve and enjoy!
Notes
- Buffalo ranch: Add cayenne pepper sauce (Frank's Red Hot Sauce) according to your taste (about 1-2 tablespoon per ⅓ cup)
- BBQ ranch: Add your favorite BBQ sauce to the finished ranch dressing. Use about 1-2 tablespoons per ½ cup.
Nutrition
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