Greek Yogurt Ranch Dip (Printable)

Tangy, creamy blend of Greek yogurt and fresh herbs ideal for snacks or spreads.

# What You'll Need:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - 1/4 cup mayonnaise (light optional)

→ Fresh Herbs

03 - 2 tablespoons fresh dill, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped

→ Flavor & Seasoning

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1 teaspoon freshly squeezed lemon juice
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon kosher salt
11 - 1/8 teaspoon freshly ground black pepper

# How to Make It:

01 - Whisk together Greek yogurt and mayonnaise in a medium bowl until smooth and creamy.
02 - Incorporate dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper; mix thoroughly.
03 - Stir well to fully blend ingredients; taste and adjust seasoning as desired. For thinner consistency, add 1 to 2 teaspoons milk or water.
04 - Cover and refrigerate the mixture for at least 30 minutes to develop flavors.
05 - Present the dip cold alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Advice:

01 -
  • It's ready in 10 minutes flat, which means you can throw it together while your guests are arriving.
  • The Greek yogurt keeps it protein-packed and tangy without any of that thick, cloying richness.
  • Fresh herbs make it taste alive and intentional, nothing like the packet versions.
  • It doubles as a sandwich spread, a veggie dip, and a chip companion all in one.
02 -
  • The dip needs that chill time in the fridge—skip it and the flavors taste flat and separated compared to when they've actually had time to come together.
  • Using fresh herbs instead of dried makes a difference so significant that you'll taste it immediately and wonder why you ever used powder.
  • If you have access to whole milk Greek yogurt, grab it over non-fat because the richness actually matters in a dip with such simple ingredients.
03 -
  • Squeeze your lemon juice right before using it because bottled tastes noticeably stale and flat in comparison, especially in something this simple where every ingredient shows.
  • Buy whole or 2% Greek yogurt rather than non-fat because the texture difference is real and matters when you're not cooking with heat to help things along.
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