Greek Yogurt Ranch Herb Dip (Printable)

A creamy, herb-infused dip with tangy Greek yogurt ideal for vegetables or spreads.

# What You Need:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2% fat)
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

# Directions:

01 - Whisk together 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 base mixture.
03 - Stir until all components are evenly combined.
04 - Taste the mixture and adjust salt or pepper if necessary; for a thinner texture, blend in 1 to 2 teaspoons of milk or water.
05 - Cover and refrigerate minimum 30 minutes to allow flavors to meld.
06 - Present the dip cold alongside fresh vegetables, chips, or as a sandwich spread.

# Expert Suggestions:

01 -
  • It comes together in under ten minutes, which means you can actually make it while guests are on their way.
  • The tang from Greek yogurt feels special and tastes nothing like those powdered mixes from childhood.
  • A little goes a long way, and it stays good in the fridge for days if anyone has the willpower to not eat it all immediately.
02 -
  • The thirty minutes of chilling isn't optional if you want the real flavor—I learned this the hard way by serving it immediately and wondering why it tasted flat.
  • Taste before you serve, because yogurt brands vary wildly in how tangy they are, and you might need to adjust the salt or lemon accordingly.
03 -
  • Squeeze your lemon juice fresh and taste the dip before serving—this is where most failures happen, and it takes thirty seconds to fix.
  • Use Greek yogurt that's actually full-fat or 2% if you can, because nonfat yogurt tastes like regret and won't give you the creamy texture that makes this special.
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