Creamy, tangy, and packed with flavor, this homemade Yogurt Ranch Dressing is ready in just 5 minutes. Made with pantry staples and ingredients you can actually pronounce, this healthy ranch dressing is also kid-approved.
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With all the ranch that gets consumed in many homes, it is time people realized how easy and affordable it is to make your own yogurt ranch dressing.
And if you’re like me and are not a fan of mayo, using Greek yogurt still gives you amazing flavor. I prefer full-fat yogurt, but if you’re looking for ways to adapt it to your needs, you can use non-fat or low-fat.
What’s in Yogurt Ranch Dressing?
- Greek yogurt (related: Cold Start Instant Pot Yogurt)
- Buttermilk
- Bright and flavorful green herbs – parsley, chives, dill, tarragon
- Garlic
- Onion powder, celery seed, salt, and pepper round it out into a flavor powerhouse
What’s missing? Mayo. No, thank you! But…if you really love mayo then try making Homemade Mayo.
I love using buttermilk because it gives the dressing a classic homestyle flavor. If you do use buttermilk, save the extras for future batches. Learn more about it in this post on freezing buttermilk.
You can also “make” buttermilk by combining your favorite milk with 1/4 tsp of white vinegar. Stir and allow it to sit for 5 minutes.
How to Use Yogurt Ranch Dressing
It’s obviously great on salads like Cabbage Chopped Salad and as a dip for fresh veggies.
It’s also the perfect companion for fun appetizers like Air Fryer Popcorn Chicken, Air Fryer Pretzel Dogs, Air Fryer Pickles, Air Fryer Green Tomatoes, Mac and Cheese Egg Rolls, Air Fryer Pizza Rolls, Air Fryer Green Bean Fries, or Air Fryer Potatoes.
Recipes Notes:
- The recipe calls for dried herbs, but feel free to use fresh ones if you’d like. You’ll need to use a 1:3 ratio for dry to fresh. So, instead of 1 tsp of dried parsley, you’d use 3 tsp (1 tbsp) of fresh chopped parsley.
- As written, the recipe makes a thicker Greek yogurt ranch “dip”. Increase the buttermilk to 1/3 cup for a thinner, pourable ranch dressing.
- If you have a packet of ranch seasoning that you prefer, feel free to use that instead of the listed herbs.
- You can use garlic powder but I highly recommend using fresh minced garlic to really take this yogurt ranch to the next level.
- Feel free to use fresh green (spring) onion instead of dried chives. Both will give you an amazing flavor, so let your spice cabinet and fridge dictate the end product.
- You need to allow the Greek yogurt ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor.
Frequently Asked Questions
This dressing is best if consumed in about 2 weeks.
Store the healthy ranch dressing in a lidded container in the fridge until the expiration date listed on the yogurt and buttermilk containers. Typically, buttermilk will have a shorter shelf-life than yogurt.
You bet! Use your favorite plant-based plain yogurt or sub in cashew cream – see our Dairy-Free Ranch Dressing for more info. You can find details on making cashew cream in this post on Vegan Aioli.
You could also make Avocado Ranch Dressing instead!
Absolutely. Mix up a double or triple batch of all the dried ingredients and store them in an air-tight container for even easier homemade ranch next time!
You can also use the same ratio of dry herbs in making this Chicken Bacon Ranch Casserole.
WEIGHT WATCHERS POINTS
One serving of Greek Yogurt Ranch has 0 WW Freestyle SmartPoints.
Yogurt Ranch Dressing
Ingredients
- 1/2 cup Greek yogurt {plain}
- 1/4 cup buttermilk
- 1 tsp dried chives {or 1 green onion finely diced}
- 1 tsp dried parsley
- 1/4 tsp dried dill
- 1/2 tsp garlic powder {or 1 clove of garlic finely minced}
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1/4 tsp celery seed
- 1/2 tsp dried tarragon
Instructions
- Combine all ingredients in a small bowl and whisk together to combine. Place in the fridge for at least two hours to allow the flavors to fully develop.1/2 cup Greek yogurt, 1/4 cup buttermilk, 1 tsp dried chives, 1 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/4 tsp celery seed, 1/2 tsp dried tarragon
- Store in a lidded container in the fridge until the expiration date listed on the yogurt and buttermilk containers. Typically, buttermilk will have a shorter shelf-life than yogurt.
Notes
- The recipe calls for dried herbs, but feel free to use fresh if you’d like. But make sure to double the measurements if using fresh.
- You need to allow the dressing to sit in the fridge for a good three hours to really develop the flavor.
- If you don’t have buttermilk at home, no worries! Add 1/2 tsp of plain ol’ white vinegar to 1/4 cup of milk, stir, and allow it to “sour” on the counter for 10 minutes.
- As written, the recipe makes a thicker ranch “dip”. Increase the buttermilk to 1/3 cup for a thinner, pourable ranch dressing.
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I tried this ranch. I like the base, but in my opinion the tarragon ruined it. I added it, but thought it was odd. I was trusting that the flavors would work together. I’ll make it again, but definitely leave out the tarragon.
I love when people adjust my recipes to fit their family’s taste!
I feel ya, Troy! I, too, am a lover of all things ranch. My “freshman 50” was 25% caused by Cool Ranch Doritos (the other 75% was comprised of peanut butter m&m’s, Sarah Lee pound cake, and laziness caused by pot smoking, but hey, it was the 90’s in BC, what are you going to do?!). I love this healthier version of ranch and it’s sooooooo good with raw veggies dunked in. I’ve come a long way!
This made me laugh so hard. Glad you and your evolved taste”buds” enjoyed this!
Although I do like mayo, we can agree that this greek yogurt version is a far superior way to enjoy ranch, and one that I can feel good giving to Odette! A serious win – thank you!
Going to try this. I used to love ranch dressing but hormonal changes has caused some really weird allergy triggers for me. I used to be able to eat some things, but now it causes physical pain if I eat them. Ranch dressing is one of them. No clue what it is – I assume it’s one of the “spices” they lump together under that term. All I know Newman’s Own buttermilk ranch is the only one that doesn’t leave me trying to scratch my nose off for an hour after eating it. (Like cilantro causes me to be doubled over for the rest of the night as it tears up my insides. Strange. Allergies.)Definitely want to try this. Thank you.
You’ve got to try this ranch dressing recipe too….my fave!<br
You have a milkman!?
Gonna try this!! My husband is a ranch junkie and every time he picks up the bottle to use it I cringe. Anything that clings that much to the side of a bottle when you are trying to rinse it out is just gross and no good. It’s like glue. I get an arm work out every time I try to rinse those suckers out before putting them in the recycling. Gross.
Hi Tammy Jo! I’m guessing a few weeks in the fridge. Buttermilk has a semi-long fridge shelf life (2-3 weeks), and mayo is good for a long time.
Thanks for the recipe, it looks delicious, how long do you think it would stay good for?
Thanks for the recipe. Ranch is my favorite dressing ;), but I won’t buy store-bought dressings, because … well, they’re icky. Disodium … what?