Greek Yogurt Ranch Dip (Printable View)

Tangy creamy herb dip with Greek yogurt, dill, chives, and parsley—ideal for fresh veggies and snacks.

# Ingredient List:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - ¼ 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 - ½ teaspoon onion powder
08 - 1 teaspoon freshly squeezed lemon juice
09 - ½ teaspoon Dijon mustard
10 - ¼ teaspoon kosher salt
11 - ⅛ teaspoon freshly ground black pepper

# How to Make:

01 - Whisk Greek yogurt and mayonnaise in a medium bowl until smooth and creamy.
02 - Add dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper to the yogurt mixture.
03 - Stir the mixture until well combined and uniform in texture.
04 - Taste and modify seasoning as needed; for a thinner consistency, blend in 1 to 2 teaspoons of milk or water.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.
06 - Present chilled alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes less time than heating the oven.
  • The tanginess from Greek yogurt means you can eat it straight from the bowl without guilt.
02 -
  • Don't skip the chilling time—the first thirty minutes make a real difference in how the flavors marry together.
  • Fresh herbs are non-negotiable; dried versions are nearly a quarter of the impact and will make you wonder why it tastes flat.
03 -
  • Mince your herbs as finely as possible—chunky bits of parsley won't blend smoothly and change the texture of each bite.
  • Taste as you go; start with three-quarters of the salt and add more if needed, since salt intensity builds as the dip sits.
Return