Greek Yogurt Ranch Dip Lightened (Printable)

Tangy, creamy dip with Greek yogurt and herbs. Ideal for snacks or spreads, light and fresh-flavored.

# Ingredient list:

→ 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 - 3/4 teaspoon fine sea salt
11 - 1/2 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)

# Cooking steps:

01 - In a medium mixing bowl, add Greek yogurt, finely chopped dill, chives, parsley, minced garlic, and optional green onion.
02 - Add onion powder, garlic powder, optional dried dill, sea salt, black pepper, freshly squeezed lemon juice, and vinegar; mix thoroughly until uniform.
03 - Stir in 2 tablespoons of milk. If thicker than desired, gradually add remaining milk for preferred texture.
04 - Taste the mixture, then adjust salt, pepper, or herbs as necessary.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
06 - Present the dip cold alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert advice:

01 -
  • It comes together in 10 minutes, making it the ultimate last-minute appetizer that tastes intentional.
  • Greek yogurt gives you that creamy indulgence without the heavy aftermath, so you can actually enjoy eating it without overthinking.
  • Fresh herbs make it taste restaurant-quality, but you're literally just chopping and stirring—no cooking required.
02 -
  • The dip will taste stronger and more herby as it sits—this is exactly what you want, so don't oversalt or over-herb while tasting raw, or it'll be too intense after chilling.
  • Milk is your friend for consistency, but add it slowly because you can't take it back out, and a dip that's too thin loses its charm.
  • Fresh herbs are non-negotiable if you're making this—dried herbs alone will taste dusty and defeat the whole purpose.
03 -
  • Mince your garlic so finely it's almost a paste—large chunks will taste raw and sharp, and nobody wants a surprise garlic bite in their dip.
  • Use full-fat or 2% Greek yogurt instead of nonfat, because nonfat versions taste thin and watery no matter how many herbs you add to them.
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