Description
Made without sour cream or mayonnaise, this lightened-up recipe for homemade ranch dip combines Greek yogurt, fresh dill and fresh lemon juice with select seasonings. It’s quick to make in one bowl, and can be whisked together by hand. It’s a cold dip that’s great for dipping cut veggies, chips, chicken wings, and even a slice of pizza. It’s one of my go-to quick and easy dips for hosting!
Ingredients
Scale
- 1 Cup Full Fat Greek Yogurt (or 5% fat)
- 1-2 Tablespoons Milk*
- 1 Teaspoon Dill ( 2 Teaspoons Fresh Dill)
- 2 Teaspoons Fresh Parsley
- 2 Teaspoons Fresh Chives
- 1 1/2 Teaspoons Garlic Powder ( or 2 Garlic Cloves minced)
- 1 Teaspoon Onion Powder
- 1 Teaspoons Onion Flakes
- 3/4 Teaspoon Salt
- 1/4 Teaspoon White Pepper
- Juice of 1/2 Lemon
Instructions
- Finely dice all the fresh herbs.
- In a bowl, add all of the ingredients. Whisk until everything is well combined.
- Serve with fresh veggies, on a salad, or anything you like to enjoy ranch dip with.
Notes
- Store in the fridge for up to a week.
- RECIPE TIP - when recipe testing and making this myself on numerous occasions, I have discovered that different brands of Greek yogurts are thicker than others. Because of that, I recommend starting with using 1-2 tablespoons of milk to thin out and use more if needed. I have used as much as 6 tablespoons before. But it is easier to add more to your desired dipping consistency than add too much right away. You may want a thinner version too if using it for a salad dressing as opposed to a dip and spread recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoons
- Calories: 23
- Sugar: 1.1 g
- Sodium: 118.4 mg
- Fat: 0.9 g
- Carbohydrates: 1.8 g
- Fiber: 0.1 g
- Protein: 1.9 g
- Cholesterol: 2.4 mg
