Description
Skinny Ranch Dip is so easy to make! Simply mix a few ingredients together and you have a tangy, creamy, thick ranch dip that’s perfect for dipping any raw veggies into. Nonfat, plain Greek yogurt keeps this ranch dip healthy.
Ingredients
Scale
- FOR THE RANCH SPICE MIX:
- 2 teaspoons garlic powder (salt free)
- 1 1/2 teaspoons dried dill
- 2 teaspoons dried, minced onion
- 2 teaspoons onion powder
- 1 teaspoon dried chives
- 2 tablespoons parsley flakes
- 1 teaspoon ground black pepper
- FOR THE DIP:
- 1 cup plain, nonfat Greek yogurt (I like Fage brand)
- 2 tablespoons ranch mix* (ingredients above)
- 3/4 teaspoon fine sea salt (or to taste, but don’t skimp too much because it doesn’t taste right without enough salt)
- Juice of 1/2 lemon
- 1/2 teaspoon honey
Instructions
- FOR THE RANCH SPICE MIX:
- I love to store my homemade spice mixes in a small mason jar. Add all ingredients to the mason jar, screw on the lid and shake until all the spices are well combined.
- Or mix ingredients together in a small mixing bowl and transfer to a small spice jar.
- Store the ranch spice mix for up to 6 months in a cool dry place.
- FOR THE DIP:
- In a medium-sized mixing bowl stir together all of the ingredients: yogurt, 2 tablespoons of the ranch spice mix, salt, lemon juice, and honey. Taste-test and adjust salt, honey, or lemon juice as needed.
- Serve immediately if you’re in a pinch; however the dip is best after it has chilled in the fridge for at least 4 hours. This also gives the ranch flavors time to really come alive in the dip.
- Store leftovers in the fridge for up to 1 week.
Notes
* You will have ranch spice mix left over. There should be enough for 2 batches of Skinny Ranch Dip. Or you can use it in other recipes that call for a ranch spice mix packet. Store the ranch spice mix in an airtight container/spice jar for up to 6 months.
Prep time does not include the chill time recommended for the dip.
Ranch spice Mix adapted from my Cashew Ranch Dip, originally adapted from Gimme Some Oven.
