This homemade ranch dressing recipe is made with Greek yogurt. It’s delicious and has a clean ingredients list. Plus, it’s super easy to make!
I love ranch dressing. Thick, creamy and flavorful, it’s by far my favorite salad dressing, and I also love dipping fresh-cut veggies into it (mini peppers and raw snowpeas being big favorites of mine).
But why bother with making a homemade version? Well, if you’ve ever looked at the ingredients list of a typical commercial dressing, you were probably horrified.
Homemade is better
The ingredients list for a popular brand includes soybean oil, sugar, modified food starch, monosodium glutamate, xanthan gum, disodium guanylate, disodium inosinate, and calcium disodium EDTA. 😮
There’s really no need to buy it, though. It’s so easy to make your own from scratch, using wholesome ingredients. And the result is creamy and delicious. So there’s really no excuse not to!
Greek yogurt as the base for homemade ranch dressing
I make this recipe using nutritious Greek yogurt rather than buttermilk, for the simple reason that I always have Greek yogurt in the fridge, and rarely have buttermilk.
So I use Greek yogurt, and dilute it with some water, especially if I use the dressing in a salad. If I use it as a dip, it’s perfect without any added water – it’s exactly the thickness I’m looking for in a dip.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty homemade ranch dressing. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Greek yogurt: I use whole-milk Greek yogurt in this recipe. I don’t recommend using reduced-fat yogurt. It won’t be as good, both in terms of flavor and in terms of texture.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Otherwise, the dressing could end up too salty.
Spices: I use garlic powder, onion powder, dried parsley, and dried dill. It’s important to make sure that the spices you use are fresh. A stale spice can easily ruin a dish, and I say this as someone who’s had several recipes ruined by stale spices! So I’ve definitely learned my lesson.
Water: Only needed if you want to thin out the dressing.
How to make homemade ranch dressing
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. In a small bowl, whisk together the yogurt, salt, pepper, garlic powder, onion powder, dried parsley, and dried dill.
2. Serve as a dip with fresh-cut veggies. If you want to use this as salad dressing, mix in water to thin it out – start with 1/4 cup water, mix well, and see if you need more water.
How to use it?
The most obvious use for this dressing is for dipping fresh-cut veggies. As mentioned above, you can also dilute it with water and make it into a tasty salad dressing.
I often serve it when I make baked buffalo wings or buffalo chicken. We all like it better than blue cheese dressing.
How to store it
You can store this dressing in the fridge, in an airtight container, for about 5 days. I tend to make a batch about once a week. Stir it each time you use it, and add some water if it becomes too thick.
More tasty Greek yogurt recipes
Another dressing recipe that’s very easy to make at home and avoid unwanted commercial additives is Greek yogurt tartar sauce. And this Greek yogurt dip is so creamy and flavorful.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Homemade Ranch Dressing
INGREDIENTS
- 1 cup plain full-fat Greek yogurt (I use Fage 5%)
- 1 teaspoon Diamond Crystal kosher salt (not table salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/4 cup water, optional
INSTRUCTIONS
- In a small bowl, whisk together the yogurt, salt, pepper, garlic powder, onion powder, dried parsley, and dried dill.
- Serve as a dip with fresh-cut veggies.
- If you want to use this as salad dressing, mix in water to thin it out – start with 1/4 cup water.
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.