Greek Yogurt Ranch Dip (Print Version)

Tangy Greek yogurt blend with fresh herbs, ideal for dipping or spreading on sandwiches.

# Components:

→ Dairy

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

→ 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 fresh 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, blend Greek yogurt with chopped dill, chives, parsley, minced garlic, and green onion if using.
02 - Add onion powder, garlic powder, dried dill (if desired), sea salt, black pepper, lemon juice, and vinegar. Stir thoroughly until homogeneous.
03 - Stir in 2 tablespoons milk; add additional milk gradually until the desired dip consistency is achieved.
04 - Taste and modify seasoning with more salt, pepper, or herbs as preferred.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Serve chilled with fresh vegetables, chips, or spread on sandwiches.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but has a fraction of the calories of traditional ranch dip.
  • Fresh herbs make it taste like you actually know what you're doing in the kitchen, even though it takes just 10 minutes.
  • Works beautifully as a dip, spread, or even a sauce for grilled chicken or roasted potatoes.
02 -
  • Never use nonfat Greek yogurt—I learned this the hard way, and the dip turned out thin and slightly bitter instead of luscious and tangy.
  • Fresh herbs are non-negotiable if you want it to taste homemade; dried herbs alone will make it taste like a packet mix.
  • The milk thinning step is crucial because Greek yogurt is thick, and too-thick dip is actually harder to enjoy than dip that's creamy and spoon-able.
03 -
  • Squeeze your lemon juice fresh right before mixing; bottled juice never tastes quite as bright and can add a slightly metallic note.
  • If you're adding the optional dried dill, use it as a supplement to fresh dill, not a replacement—the two together create more complexity than either one alone.
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