Greek Yogurt Ranch Dressing and Dip

You can make Greek Yogurt Ranch Dressing and Dip in five minutes! You'll love this healthier ranch recipe that tastes much better than store-bought! It's low-fat, low-calorie and uses homemade ranch seasoning.

My son once overheard diners at a restaurant raving about Cooking with Mamma C's Greek Yogurt Ranch recipe. One lady was saying she has to make it every week because her family loves it so much!

How cool is that?!!!

It's even more fun that my son and I developed this recipe together, back in 2015. We were tired of the processed taste of store-bought ranch. We wanted a delicious, healthy ranch dressing and dip we could enjoy with our salads and raw veggies.

So, we got to experimenting and came up with an easy ranch recipe that's ready in five minutes! It's low-calorie and low-fat with a wonderfully creamy texture.

Recipe ingredients

Greek Yogurt: This gives our light ranch a thick, creamy consistency that works perfectly for a salad dressing or dip. I always use plain, non-fat Greek yogurt here. Feel free to use low-fat or full-fat Greek yogurt if you prefer.

Mayonnaise: To keep this a low-fat ranch recipe, use low-fat mayo. Otherwise, use regular mayonnaise.

We prefer the Duke's brand for a sugar-free mayo. You also can try making this with garlic mayo!

Buttermilk: This is key for that tangy, buttermilk ranch taste! It's easy to make a buttermilk substitute for this recipe by using half a tablespoon of white vinegar or lemon juice added to half a cup of milk.

Vinegar: We always use apple cider vinegar here, but you could substitute distilled white vinegar if needed. The cider vinegar has a hint of fruity sweetness.

Dijon Mustard: You just need half a teaspoon of Dijon mustard to add a little somethin' somethin' to our yogurt-based ranch. It's more tangy and spicy than yellow mustard, but you could use yellow mustard instead. You also could use a bit of ground mustard.

Celery Seed: Celery seed adds great herbal flavor similar to...wait for it...celery! You could substitute celery salt if you reduce or omit the salt called for in this recipe.

If you want, you can skip the celery seed or try adding an herb like chives or dill for flavor.

How to make Greek yogurt ranch

See the card at the end of this post for the full recipe, but here's an overview.

1. Add all ingredients to a mason jar (affiliate link) or bowl.
2. If using a bowl, whisk the ingredients to combine. If using a mason jar, close the lid tightly and shake until blended.

Done!

Recipe tips

• Instead of dirtying a mixing bowl, you can make the Greek yogurt ranch in a mason jar or salad dressing shaker (affiliate link) that you use to serve and store the dressing.
• You can make spicy ranch dressing by adding smoked paprika, chili powder, cayenne pepper, etc.

What to serve with it

This ranch from scratch works as a dressing or dip and is popular with kids and adults alike.

Besides drizzling it over lettuce, you have to try it with spicy food like chicken wings or this Buffalo chicken nacho salad!

And, kids love this yogurt Ranch dip with French fries or raw carrots. I personally enjoy dunking zucchini sticks or red pepper strips in it.

It's perfect for your 4th of July menu or New Year's Eve party. It's great all year round for game days and gatherings!

Frequently asked questions

More salads and dressings

• Homemade Italian Vinaigrette
• Mandarin Orange Spinach Salad
• Lemon Olive Oil
• Homemade Catalina Dressing
• Maple Vinaigrette

Enjoy!

If you try this Greek Yogurt Ranch, please leave a comment and a rating!

Greek Yogurt Ranch Dressing & Dip

You can make this homemade ranch recipe in five minutes! It's low-fat and low-calorie as written, but you can use full-fat ingredients if you prefer.

5 from 2 votes

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Course: Appetizer, Dressing

Cuisine: American

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 24 (Makes 1 ½ cups)

Calories: 17kcal

Author: Mamma C

Ingredients

• ▢ ½ cup nonfat Greek yogurt (can use low-fat or full fat)
• ▢ ½ cup low-fat mayonnaise (can use regular)
• ▢ ½ cup buttermilk (low-fat is fine)
• ▢ ½ teaspoon apple cider vinegar
• ▢ ½ teaspoon Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ⅛ teaspoon celery seed

US Customary - Metric

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Instructions

• Place all ingredients in a mason jar, cover with a lid, and shake until blended. Store in the refrigerator for a week (check the expiration dates on your yogurt, mayo and buttermilk to make sure they'll stay fresh for that long.)

Notes

If you don't have buttermilk, you can make a substitute by using half a tablespoon of white vinegar or lemon juice added to half a cup of milk.

Nutrition

Calories: 17kcal | Fat: 1g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 13mg | Vitamin A: 10IU | Calcium: 11mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: My son developed this with my input. Originally published on April 11, 2015 and updated now with new photos and additional information. Photos by Kanyi Muraguri for Cooking with Mamma C.)