Greek Yogurt Ranch Dip (Printable)

Creamy Greek yogurt combined with fresh herbs and spices for a light, tangy dip perfect for snacks.

# What You'll Need:

→ Dairy

01 - 2 cups plain Greek yogurt (2% or whole milk recommended)

→ Fresh Herbs & Vegetables

02 - 2 tablespoons fresh dill, finely chopped
03 - 2 tablespoons fresh chives, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 small garlic clove, finely minced
06 - 1 tablespoon finely chopped green onion (optional)

→ Pantry & Seasonings

07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1 teaspoon dried dill (optional)
10 - ¾ teaspoon fine sea salt
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon freshly squeezed lemon juice
13 - 1 teaspoon white wine vinegar or apple cider vinegar

→ Other

14 - 2 to 3 tablespoons milk (any type, to thin as needed)

# How-To:

01 - In a medium mixing bowl, combine Greek yogurt with chopped dill, chives, parsley, garlic, and green onion if using.
02 - Add onion powder, garlic powder, dried dill if using, sea salt, black pepper, lemon juice, and vinegar; mix thoroughly until uniform.
03 - Stir in 2 tablespoons milk. If the mixture is too thick, add additional milk gradually until desired texture is achieved.
04 - Sample the dip and adjust salt, pepper, or herbs to preference.
05 - Cover and refrigerate for at least 30 minutes to develop optimal flavor.
06 - Present cold alongside fresh vegetables, chips, or use as a light sandwich spread.

# Expert Advice:

01 -
  • It tastes indulgently creamy but leaves you feeling light and satisfied, not weighed down by calories.
  • The fresh herbs make it taste like restaurant quality, and people always ask for the recipe thinking it's complicated.
  • Ten minutes to make, and it actually gets better as it sits in the fridge, so you can prep it hours ahead.
02 -
  • Don't skip the refrigeration step—a rushed, warm dip tastes thin and unfinished, but a chilled dip tastes bright and integrated.
  • Fresh herbs are not optional; dried herbs alone will make this taste like a packet mix, which defeats the whole purpose of making it from scratch.
  • Add milk gradually, not all at once—Greek yogurt varies in thickness, and you can always add more but you can't take it out.
03 -
  • Chill your bowl and serving spoon in the fridge before filling if you're serving at a party—it keeps the dip cold and looking fresh longer.
  • If you accidentally made it too thick, don't panic: whisk in milk a teaspoon at a time, and it'll smooth right back to perfect consistency.
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