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Introduction
Ranch dressing is a beloved American classic, but its origins actually trace back to the real ranches of the Old West. In the 1950s, ranch owner Steve Henson started making and sharing his signature buttermilk dressing with his guests, and it quickly became a smash hit. This Greek yogurt ranch dip pays homage to that original cool, herby flavor, but with a modern, healthier twist by swapping rich mayonnaise for tangy Greek yogurt. The result is a lighter dip that doesn't skimp on creaminess or fresh herb zing, perfect for healthy snacking or serving at spring and summer gatherings.
Ingredients
• 1 cup (240g) plain Greek yogurt
• 1/4 cup (60ml) buttermilk
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Step 1:
In a mixing bowl, combine the Greek yogurt and buttermilk. If buttermilk is not available, substitute with equal parts milk and lemon juice or vinegar.
Step 2:
Finely chop the fresh dill, parsley, and chives. Mince the garlic clove.
Step 3:
Add the chopped herbs, minced garlic, dried dill, onion powder, salt, and black pepper to the yogurt mixture.
Step 4:
Whisk or stir the ingredients together until well combined and the herbs are evenly distributed.
Step 5:
Taste and adjust seasoning with additional salt, pepper, or herbs as desired.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their vibrant flavor, you can substitute dried herbs in a pinch. Use about 1/3 of the amount called for in the recipe.
Q: How long does this dip last in the refrigerator?
A: The Greek yogurt ranch dip will stay fresh in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this dip ahead of time?
A: Yes, you can make this dip up to 2 days in advance and store it in the refrigerator until ready to serve. The flavors will continue to develop and meld as it chills.
• Use full-fat Greek yogurt for the creamiest texture.
• If buttermilk is not available, substitute with equal parts milk and lemon juice or vinegar.
• Adjust seasoning to taste preference.
• Dairy-free or vegan yogurt can be substituted for the Greek yogurt.
• This dip is vegetarian and gluten-free.
Serve the Greek yogurt ranch dip chilled with fresh veggies, pita chips, or other dippers of your choice.
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
This dip comes together quickly, but it's best to let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Use full-fat Greek yogurt for the creamiest texture.
- Adjust seasoning to taste preference.
- For a dairy-free or vegan version, substitute the Greek yogurt with a plant-based alternative.
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce. For a tangier flavor, increase the amount of buttermilk or lemon juice.
This Greek yogurt ranch dip pairs well with fresh vegetables like carrots, celery, cucumber, and bell peppers, as well as pita chips or pretzel crisps. It also makes a delicious topping for baked potatoes or a dressing for salads.
This dip can be enjoyed year-round, but it's particularly refreshing in the spring and summer months when fresh herbs are abundant.
This recipe contains dairy (yogurt) and may contain traces of tree nuts or other allergens depending on the brand of Greek yogurt used. It is gluten-free and vegetarian.
