Greek Yogurt Ranch Dip (Printable)

A creamy dip with Greek yogurt, fresh herbs, and tangy notes, perfect as a light spread or snack accompaniment.

# What You Need:

→ Dairy

01 - 2 cups plain Greek yogurt (2% or whole milk)

→ 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

# How to Make It:

01 - In a medium mixing bowl, stir together Greek yogurt, fresh dill, chives, parsley, minced garlic, and green onion if using.
02 - Add onion powder, garlic powder, dried dill if desired, sea salt, black pepper, lemon juice, and vinegar. Mix thoroughly to blend all flavors.
03 - Slowly stir in 2 tablespoons of milk. Add more milk incrementally if a thinner texture is preferred.
04 - Taste the mixture and modify salt, pepper, or herbs until well-balanced.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
06 - Offer the dip cold alongside fresh vegetables, chips, or as a sandwich spread.

# Expert Advice:

01 -
  • It tastes indulgent but actually feels light and clean, not like you're eating a pint of sour cream.
  • Fresh herbs make it taste alive in a way that jarred packets never quite capture.
  • Ready in minutes and keeps for almost a week, so you can make it ahead without stress.
02 -
  • The dip will taste underseasoned when you first finish mixing it—this is normal and expected, so resist the urge to oversalt; let it chill and taste again.
  • Fresh herbs are non-negotiable here; dried herbs alone will give you something that tastes like a soup packet, which defeats the entire purpose.
  • Thinner is often better than thicker because it's easier to add milk than to rescue an overly thick batch.
03 -
  • Don't taste directly from the serving bowl with your spoon—use a clean tasting spoon each time so you're not introducing bacteria or saliva into the dip.
  • Finely minced fresh garlic is better than garlic powder here if you have it, but use half the amount because fresh garlic is sharper and more intense.
  • If your yogurt is very thick, it might be Greek-style strained yogurt, which is fine but will require slightly more milk to reach the right consistency.
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