Description
This healthy ranch dressing recipe uses Greek yogurt for a classic creamy, herb-y, ranch dressing flavor that goes with anything. Use it as a dip for veggies or as a dressing for salads. It’s also great with chicken, fries or pizza. The possibilities are endless.
Ingredients
- 1 1/4 cup plain, fat free Greek yogurt
- 1/2 cup olive oil or avocado oil
- 1.5 tablespoons white distilled vinegar
- 1 garlic clove
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon dried dill (or sub 2 tablespoons cup fresh, finely minced)
- 1/4 cup fresh chives, finely minced
- 1/4 cup fresh parsley leaves, finely minced
- Optional: 2 to 3 tablespoons filtered water, to thin
Instructions
- Blend: Add the Greek yogurt, olive oil or avocado oil, white distilled vinegar, garlic clove, salt, pepper, and onion powder to a food processor. Blend on high until everything is well mixed and no large chunks from the garlic clove remain.
- Mix: Either remove the blade of the food processor or transfer the mixture to a bowl – add the minced fresh dill (or dried dill), minced chives, and minced parsley to the Greek yogurt mixture, stir until everything is well combined. At this point you can add a few tablespoons of water to thin out the dressing if desired. Just depends on weather you want to use it as a veggie dip or have a thinner dressing for salads.
- serve/store: Serve immediately with your favorite veggies for dipping or drizzle over a salad. Or on the side of pizza, chicken, fries…any way you wold normally use ranch dressing. To store it, transfer the dressing to an air tight container and store in the fridge for up to 2 weeks. The dressing will thicken as it sits in the fridge, allow it to sit at room temperature for 15 minutes so that it becomes a little runny again, before using.
Notes
Herbs: I do not recommend using dried parsley or chives in place of the fresh. Those two dried herbs tend to not have much flavor to them and they are super important to the overall flavor of the ranch dressing. However, dried dill still has a lot of flavor to it so it is a good option if you don’t have fresh. You can omit the chives if you can’t find them too – the more important flavors are the dill and parsley, just add a little more dill and parsley to up the flavor.
Photos: you may have noticed that the photos I shared for the plain ranch dressing shows me making it in a bowl versus a food processor. I found that the Greek yogurt and oil separated over time when it was made this way. Blending the dressing helps make a better emulsion, so I wrote the recipe a little different than I displayed in the photos so you would have a better end result. However, this is the only one of the 3 ranch recipes that I stir in the chopped herbs instead of blending them with everything else – this is so that the dressing stays nice and white, instead of turning green. Although, if you are in a pinch and don’t care if it turns green from the herbs then you can certainly save yourself time and throw it all in the food processor and blend away.
