Easy Home-Made Greek Yogurt Ranch

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Easy Greek Yogurt Ranch with buttermilk & dried herbs

I have a confession – I’ve never warmed up to Ranch dressing. Everyone I know loves it…but not me. Sometimes I think I’m a lone hold out. Until now.

Easy Home-Made Greek Yogurt Ranch

Well, I think I love this one. Even in the dead of winter with only dried herbs. It’s herby, it’s zippy and has a bit of tangy richness that you can’t ever get from a bottle.

And I know what’s in it without having to have a chemistry degree, which makes me happy. Me and chemistry? You don’t want to go there. I was traumatized.

But back to the dressing: Make it a bit ahead so those herbs have time to release their flavors and make it as thick or as thin as you’d like by adjusting the amount of buttermilk. Honestly, you could just use regular old milk if you don’t have buttermilk. The Greek yogurt & the vinegar have enough tang to carry the flavor home.

Use the seasonings and herbs to your taste. I’d suggest mixing with the minimum amounts (unless you know you like REALLY herby and zesty) and let it sit for about 20 minutes, then taste and adjust. You can always jot down YOUR ultimate amounts.

Easy Home-Made Greek Yogurt Ranch

Easy Greek Yogurt Ranch

  • Servings: 1 1/4 cup
  • Difficulty: easy
  • Print

  • 1 cup plain Greek Yogurt (any fat content will work fine)
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1/2 to 1 teaspoon garlic powder
  •  1/2 – 1 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/2 – 1 teaspoon salt
  • 1 1/2 to 2 tablespoons white or cider vinegar
  • 1/3 cup buttermilk, hold back some and add until you have the consistency you’d like

Mix all ingredients. Let sit for 20 minutes. Stir, taste and adjust.

________________________________

I’ll be bringing this recipe to Fiesta Friday, hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons

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19 thoughts on “Easy Home-Made Greek Yogurt Ranch”

      • Ellen Hawley

        If you look in the right stores, I think so. Some of the salad dressings sold here are American brands. Newman’s Own comes to mind. But I live at the back of beyond, so we don’t a wide range of stores, and the stores don’t carry many dressings. My impression is that the idea of salad dressing is a recent one. When we first visited, side salads were usually lettuce. Period. I like a sharpish home-made dressing of my own, but my partner got tired of it a few years back and prefers bottled ones. I’m guessing she’d welcome a home-made ranch–especially a relatively low calorie one. And I wouldn’t mind a change myself now and then.

        Reply
    • FrugalHausfrau

      I think you have to be of a certain age – like a child – when it first came out. I also can’t help but think of those baby carrots (which I hate on principle, lol) and ranch dressing. *Shudders.* And then my son went through a stage where he wanted Ranch on everything. Oh I tried and tried to discourage THAT but then he moved on to hot sauce. I’d have to hide it to have any to cook with, lol!!

      Reply

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