Greek Yogurt Ranch Blend (Print Version)

Tangy Greek yogurt combined with fresh herbs creates a light, flavorful dip ideal for snacks or spreads.

# 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 - ¾ teaspoon fine sea salt
11 - ½ 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

# Steps:

01 - In a medium mixing bowl, blend Greek yogurt with chopped dill, chives, parsley, minced garlic, and green onion if using.
02 - Incorporate onion powder, garlic powder, optional dried dill, sea salt, black pepper, lemon juice, and vinegar, stirring until fully combined.
03 - Slowly stir in 2 tablespoons of milk; add additional milk gradually until desired texture is achieved.
04 - Taste and modify salt, pepper, or herbs as preferred.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld thoroughly.
06 - Serve chilled alongside fresh vegetables, chips, or use as a spread for sandwiches.

# Helpful Hints:

01 -
  • It tastes indulgent and creamy but won't leave you feeling heavy afterward.
  • Takes literally 10 minutes to throw together, which means you can make it while people are already arriving.
  • Works for every situation—snacks, lunch boxes, late-night cravings, impressing people without trying.
02 -
  • The dip will taste a bit sharp and herb-forward when you first taste it—that's exactly when you know it needs time in the fridge to settle and mellow.
  • If you skip the vinegar or lemon juice thinking it's optional, the whole thing ends up tasting one-dimensional and waxy rather than bright and alive.
03 -
  • Buy your herbs the day you're making this dip so they're at their peak freshness and vibrancy.
  • Use freshly squeezed lemon juice, not the bottled kind—the difference in brightness is genuinely noticeable and worth those few extra seconds of squeezing.
Go Back