This healthy Greek yogurt ranch is better than bottled ranch for a wide variety of reasons. First of all, it tastes better! The yogurt and fresh lemon juice add tang that you would expect from a traditional buttermilk ranch and the fresh herbs have a distinctly bright flavor that you will never get in a bottle.
Beyond the amazing flavor, this recipe is very easy to make. Simply mix together all the ingredients! I almost always have a tub of Greek yogurt in the fridge, so if you are the same then all you need are the herbs.
It look me a long time to try homemade ranch because of the small amount of many fresh herbs that you need. I now grow herbs indoors in pots so I have them ready for my recipes all the time.
I understand that is not the case for everyone, and it might seem costly to buy packages of fresh herbs when all you need is small amount. If that is the case for you, this recipe can be made with dried herbs, it just requires a longer resting time for the flavors to develop. See my notes below for how to substitute dry herbs.
Why is this Greek Yogurt Ranch healthy?
Everyone has a different definition for healthy, but I think it is healthy because there are no added sugars, no preservatives, and no additives for color or texture, just real food.
The Greek yogurt also adds a boost of protein to whatever you are eating. You can make it with whole milk greek yogurt, 2% or fat free. The choice is yours! I have tried them all and 2% is my favorite, but they are all delicious.
Variations to the Healthy Greek Yogurt Ranch recipe:
- Substitute half the Greek yogurt with mayo for a richer version.
- Use 1 ½ tsp dried herbs in place of the fresh, and let the ranch rest in the fridge for 8 hours before serving.
- Use the herbs in any variation you want. Sometimes I omit the chives if I don’t have them, or use all dill when it is in season. I don’t measure each individual type of herb, just the total amount. Each batch turns out a little different from the last and it keeps me coming back for more!
- Use more water if you want a thinner dressing to drizzle over a salad
- Use less water if you want a thicker dressing for dipping vegetables.
- ½ cup plain Greek yogurt
- 1 tsp garlic powder
- ¼ tsp each: onion powder and salt
- 1 ½ TBS mixed herbs including: fresh minced dill, fresh minced parsley, and/or fresh minced chives
- 1 ½ tsp fresh lemon juice or apple cider vinegar
- 1-2 TBS water
- Mix together all ingredients. Let rest 30 minutes for flavors to develop.
- The dressing will keep for 1 week in an air-tight container in the fridge.
- Makes 4 servings at 2 TBS each.
Recipe adapted from Ambitious Kitchen.
