Greek Yogurt Ranch Herb Dip (Print-Friendly)

Tangy Greek yogurt dip with fresh herbs, perfect for veggies, chips, or sandwich spreads.

# What You'll Need:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - 0.25 cup mayonnaise (light option available)

→ 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 - 0.5 teaspoon onion powder
08 - 1 teaspoon freshly squeezed lemon juice
09 - 0.5 teaspoon Dijon mustard
10 - 0.25 teaspoon kosher salt
11 - 0.125 teaspoon freshly ground black pepper

# How To Make It:

01 - Whisk Greek yogurt and mayonnaise until smooth and creamy in a medium bowl.
02 - Add dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper to the bowl.
03 - Stir all ingredients together until fully combined.
04 - Taste the mixture and adjust seasoning as needed; optionally, thin by stirring in 1 to 2 teaspoons of milk or water.
05 - Cover and refrigerate for a minimum of 30 minutes before serving.
06 - Serve chilled alongside fresh vegetables, chips, or as a sandwich spread.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes fresher than anything from a jar.
  • You can feel good about eating it because Greek yogurt sneaks in protein while keeping things creamy and light.
  • Fresh herbs make your kitchen smell like a garden, and the flavor is so bright it makes plain vegetables exciting.
  • It doubles as a sandwich spread, salad dressing, or chip dip, so one batch does all the work.
02 -
  • Fresh herbs make all the difference; dried herbs work in a pinch, but the dip won't have that same vibrant, garden-fresh flavor.
  • Letting it chill for at least 30 minutes is not optional; the flavors need time to blend or it tastes like separate ingredients instead of one delicious dip.
  • If you skip the mayonnaise and use all yogurt, add an extra teaspoon of lemon juice and a tiny drizzle of olive oil to keep it from tasting too tangy.
03 -
  • Use kitchen shears to snip the herbs directly into the bowl; it's faster than chopping and creates less mess on your cutting board.
  • Taste the dip after it chills because the salt and acid mellow out in the fridge, and you'll almost always want to add a pinch more of each before serving.
  • Double the batch if you're feeding a crowd; this dip disappears faster than you'd think, and there's nothing sadder than running out when people are still dipping.
Return