Description
A lighter version of classic ranch dressing that’s creamy, flavorful, and easy to make at home. Perfect for salads, veggie dips, or as a sandwich spread with half the calories of store-bought versions.
Ingredients
Scale
- 1/2 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup buttermilk (or milk + 1/2 tsp lemon juice)
- 2 tbsp light mayonnaise
- 1 tbsp lemon juice
- 1 tsp white vinegar
- 1 garlic clove, minced
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1–2 tbsp water (to thin if needed)
Instructions
- In a medium bowl, whisk together Greek yogurt, buttermilk, and mayonnaise until smooth.
- Add lemon juice, vinegar, minced garlic, and all dried spices. Whisk to combine.
- Stir in fresh herbs (chives, dill, and parsley).
- For thinner consistency, add water 1 tablespoon at a time until desired texture is reached.
- Taste and adjust seasonings, adding more salt/pepper if needed.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving (flavors will intensify as it chills).
- Stir well before serving. Dressing will thicken slightly when chilled.
Notes
- For vegan version: Use dairy-free yogurt and vegan mayo
- Dressing keeps for up to 1 week in refrigerator
- If using dried herbs instead of fresh, use 1/3 the amount
- Great as a veggie dip, salad dressing, or sandwich spread
- For extra tang, add 1/4 tsp dried mustard powder
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment/Dressing
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 35
- Sugar: 1g
- Sodium: 110mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg