Greek Yogurt Lightened Ranch (Printable)

Creamy Greek yogurt blend with fresh herbs, tangy seasonings—ideal for veggies, chips, or sandwich spread.

# 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

# Directions:

01 - In a medium mixing bowl, combine the Greek yogurt, fresh dill, chives, parsley, minced garlic, and green onion if using.
02 - Incorporate onion powder, garlic powder, dried dill if desired, sea salt, black pepper, lemon juice, and vinegar; mix until fully blended.
03 - Stir in 2 tablespoons of milk; add additional milk gradually until the dip reaches the desired consistency.
04 - Taste the mixture and adjust salt, pepper, or herbs as needed to enhance flavor.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Serve chilled alongside fresh vegetables, chips, or as a sandwich spread.

# Expert Hints:

01 -
  • It tastes like creamy restaurant dip but without the guilt that comes with sour cream and mayo.
  • Fresh herbs make it feel fancy, but it takes just 10 minutes and comes together in one bowl.
  • It actually gets better after sitting in the fridge, so you can make it hours ahead and forget about it.
02 -
  • Fresh herbs will darken and intensify their flavor as they sit in the fridge, so after a few hours it becomes even more herbaceous—this is actually good, not a mistake.
  • If your yogurt is very thick, it's probably strained too far; look for a brand that's creamy but still spoonable straight from the container, not one that's basically cheese.
03 -
  • Use a microplane to grate your garlic instead of mincing—it distributes more evenly and gives you that pungent kick without visible chunks.
  • Taste as you go because everyone's salt preferences are different, and Greek yogurt brands vary in their saltiness already.
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