Healthy Ranch Dressing Recipe

I’m sharing my Healthy Ranch Dressing Recipe that swaps heavy mayo for Greek yogurt and hides a clever herb twist you won’t expect.

I always thought ranch had to be heavy and fake, but this Healthy Ranch Dressing Recipe proved me wrong. I used plain Greek yogurt with a hint of garlic and a touch of fresh dill so it tastes familiar but brighter.

It makes simple salads feel like something special, yet its shockingly light. I kept expecting it to fall flat, instead people kept asking if I bought it.

I was surprised, I still am, dont judge. If you like ranch but want a healthier version, this one will make you curious and might change how you think about dressings.

Ingredients

• Greek yogurt: Thick, tangy, high in protein and calcium, adds creamy body and slight tang.
• Mayonnaise: Optional, adds richness and fat for mouthfeel, increases calories, little protein or fibre.
• Buttermilk or milk: Thins dressing, gives mild tang, contributes a bit of calcium and carbs.
• Lemon juice or vinegar: Bright acidic bite, lifts flavors, low calorie, lemon adds a bit vitamin C.
• Garlic: Fresh clove or powder adds savory punch, small calories, offers antioxidants and flavor.
• Herbs (dill, chives, parsley): Herby freshness, tiny calories, small vitamins and minerals, makes it look fresh.
• Salt and pepper: Simple seasoning balance, brings out all flavors, dont overdo salt for health.

Ingredient Quantities

• 1 cup plain Greek yogurt (full fat or 2% will work, its tangy)
• 1/4 cup mayonnaise (optional)
• 2 tablespoons buttermilk or milk
• 1 tablespoon lemon juice or 1 teaspoon white vinegar
• 1 small garlic clove or 1/4 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed or 1 tablespoon fresh dill
• 1 teaspoon dried chives or 1 tablespoon fresh chives
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

How to Make this

1. In a medium bowl stir together 1 cup plain Greek yogurt and 1/4 cup mayonnaise (mayo is optional but gives a richer mouthfeel), whisk until mostly smooth, you can use a fork or a small whisk.

2. Add 2 tablespoons buttermilk or milk and 1 tablespoon lemon juice or 1 teaspoon white vinegar, whisk again until the mixture is homogenous.

3. Mince 1 small garlic clove very fine or add 1/4 teaspoon garlic powder, then add 1 teaspoon onion powder and mix.

4. Stir in the herbs: 1 teaspoon dried dill weed or 1 tablespoon fresh dill, 1 teaspoon dried chives or 1 tablespoon fresh chives, and 1 teaspoon dried parsley or 1 tablespoon fresh parsley, if using fresh chop them fine.

5. Add 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper, then whisk everything together until smooth, scraping the sides so nothing gets left behind.

6. Taste and tweak: if its too thick add milk 1 teaspoon at a time, if too tangy a tiny pinch of sugar or a bit more mayo will round it out, if you want brighter herb flavor add a little extra fresh herbs.

7. For the silkiest texture use an immersion blender or pulse in a small food processor for 5 to 10 seconds, otherwise a good whisk is fine.

8. Cover and chill at least 30 minutes so the flavors meld, overnight is even better, give it a stir before serving since it may thicken in the fridge.

9. Use as salad dressing, veggie dip or sauce, and store in an airtight container in the refrigerator for up to 5 days, discard if it smells off.

10. Quick hacks: crush dried herbs between your fingers before adding for more aroma, use cold yogurt for thicker dressing, and save a tablespoon of buttermilk to thin later if it firms up.

Equipment Needed

1. Medium mixing bowl (2–3 qt)
2. Whisk or fork
3. Measuring cups and spoons
4. Small knife and cutting board
5. Garlic press or microplane (or just mince with the knife)
6. Immersion blender or small food processor (optional for extra silky texture)
7. Rubber spatula (for scraping the bowl)
8. Airtight container for chilling and storage

FAQ

Healthy Ranch Dressing Recipe Substitutions and Variations

• Greek yogurt: swap with sour cream, 1:1 (same tang and thickness); or blend cottage cheese until smooth, 1:1, it’s a bit milder but still creamy.
• Mayonnaise: use mashed avocado, 1:1, for rich creaminess and a green tint; or just add an extra 1/4–1/2 cup Greek yogurt for a lighter, tangier dressing.
• Buttermilk: mix 2 tablespoons milk with 1/2 teaspoon lemon juice or white vinegar, let sit 5 minutes (tastes like buttermilk); or thin plain yogurt with a little water to the right pourable consistency.
• Fresh herbs (dill, chives, parsley): if you only have dried, use about 1 teaspoon dried for each tablespoon fresh called for; frozen herbs work too, just thaw and drain excess water before using.

Pro Tips

1. Use an immersion blender or pulse it a few times in a small food processor for that extra silky, even texture, but dont go too long or it can get gummy. If you dont have either just whisk like crazy and scrape the bowl well.

2. Fresh herbs make a big difference, chop them super fine and add a little more at the end for a bright pop. For dried herbs, crush them between your fingers first so they actually smell like something.

3. Save a bit of the milk or buttermilk to thin later because the dressing firms up in the fridge, add tiny amounts at a time so you dont make it watery. If it tastes too sharp a pinch of sugar or a tad more mayo will mellow it out.

4. Chill at least 30 minutes so the flavors meld, overnight is even better, and stir right before serving since cold yogurt can thicken it up.