Made with probiotic-rich Greek yogurt and fresh seasonal herbs, this homemade Greek yogurt and herb ranch is a tangy twist on a classic. It’s everything you love about the iconic creamy dressing, and then some.
Growing up, I was that strange kid – the one who got too excited when a veggie tray showed up at the party (and I probably was the only one to eat it). In the center of that beautiful, colorful veggie tray was the shining star – ranch dip.
Gotta blame it on my Midwestern roots, I guess. We put ranch on everything.
Many years later, I still geek out about a good veggie tray, which has now been dubbed “crudité” or “charcuterie board” (because we’re adults and we’re fancy).
It wasn’t until recently that I realized how quick and easy it is to make ranch at home (and how much better it tastes than the one from the store).
Pair that with fresh garden herbs and the probiotic benefits of Greek yogurt, and you’ve got yourself a healthy, flavorful, and irresistible ranch dip (or dressing).
The secret to good homemade ranch is fresh herbs. Chives, dill, and parley are almost always growing in my garden, even in the colder months. No matter the season, I have this Greek yogurt ranch in my arsenal for any salad, snack, or veggie tray.
Want to learn how to grow your own herbs? Start with chives – they’re the easiest and most forgiving herb to grow! I teach you all about it here.
What is Greek Yogurt?
Silly question, I know. But in developing this recipe, I was determined to find out how Greek Yogurt could make the traditional ranch even better.
Like regular yogurt, Greek yogurt is made by combining milk with live bacterial cultures and heating it for a set amount of time.
Regular yogurt turns into Greek yogurt through a straining process that removes excess liquid and whey.
The result is a thicker, richer, and tangier yogurt that is higher in protein and probiotics.
Probiotics are incredibly beneficial in supporting your digestive health, which we now have learned is linked to the well-being of practically every other body system.
How To Make Homemade Greek Yogurt and Herb Ranch
Ingredients
Greek yogurt – Be sure to choose a good brand, one that uses simple ingredients and no additives or sweeteners.
Mayo – You can use just Greek yogurt for this recipe, but I prefer to do equal parts yogurt and mayo to create a well-rounded flavor, one that most closely resembles traditional ranch. Again, be sure to pick a clean brand or make it easily from scratch at home.
Garlic – Ranch wouldn’t be ranch without garlic. You can use minced fresh garlic like I do, or substitute with 1/2 teaspoon of garlic powder.
Herbs – Chives, dill, and parsley are the stars of this recipe. Be sure to mince them up nice and fine so that their flavors incorporate thoroughly into the dip.
Lemon juice – Acidity is crucial for the perfect ranch flavor. You can substitute with lime juice or white distilled vinegar.
Salt + pepper – High-quality sea salt and freshly cracked black pepper are best.
Water or milk – This recipe produces a thick, creamy consistency that is perfect for dipping and scooping. If you want more of a pourable consistency, use a few tablespoons of milk or water to thin it out.
Instructions
1. In a bowl, whisk together yogurt and mayo.
2. Add in the rest of the ingredients and whisk together until well combined.
3. Whisk in milk or water one tablespoon at a time to thin to your desired consistency.
4. Use immediately or store in an airtight container for up to 2 weeks. The flavors taste best if made a day in advance.
Homemade Greek Yogurt and Herb Ranch
Made with probiotic-rich Greek yogurt and fresh seasonal herbs, this homemade Greek yogurt and herb ranch is a tangy twist on a classic.
Ingredients
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste (about 1/2 teaspoon)
- Water or milk to thin to desired consistency
Instructions
- In a bowl, whisk together yogurt and mayo.
- Add in the rest of the ingredients and whisk together until well combined.
- Whisk in milk or water one tablespoon at a time to thin to your desired consistency.
- Use immediately or store in an airtight container for up to 2 weeks. The flavors taste best if made a day in advance.
Notes
- No Greek yogurt? No problem. I prefer Greek yogurt in this recipe for its flavor, texture, and probiotic benefits. However, if you don't have it on hand, you can try any yogurt-like substitutes: regular yogurt, kefir, sour cream, buttermilk, etc.
- Fresh herbs are always best but dried is a close second. The general rule is to reduce the dried amount to 1/3 of the fresh amount (ex. 3 tablespoons of fresh chives = 1 tablespoon of dried chives).
- Make it your own. Be brave to experiment with other seasonings, like paprika or chili powder (southwest ranch, anyone?)
Substitutions + Variations
- No Greek yogurt? No problem. I prefer Greek yogurt in this recipe for its flavor, texture, and probiotic benefits. However, if you don’t have it on hand, you can try any yogurt-like substitutes: regular yogurt, kefir, sour cream, buttermilk, etc.
- Fresh herbs are always best but dried is a close second. The general rule is to reduce the dried amount to 1/3 of the fresh amount (ex. 3 tablespoons of fresh chives = 1 tablespoon of dried chives).
- Make it your own. Be brave to experiment with other seasonings, like paprika or chili powder (southwest ranch, anyone?)
More Herb-Inspired Recipes:
Thanks for reading! If you’re a ranch lover like me, let me know in the comments what you love to pair your homemade ranch with!
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