Greek Yogurt Ranch Herb Dip (Printable)

Tangy, creamy herb dip made with Greek yogurt, dill, chives, and parsley. Great for snacking or spreading.

# What you need:

→ Base

01 - 1 cup plain Greek yogurt (whole or 2%)
02 - 1/4 cup mayonnaise (light optional)

→ Fresh Herbs

03 - 2 tablespoons fresh dill, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped

→ Flavor & Seasoning

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1 teaspoon fresh lemon juice
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon kosher salt
11 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a medium bowl, whisk together the Greek yogurt and mayonnaise until smooth and creamy.
02 - Add the dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper.
03 - Stir until all components are thoroughly combined.
04 - Taste and modify seasoning if desired; for a thinner texture, blend in 1–2 teaspoons of milk or water.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.
06 - Present with fresh vegetables, chips, or use as a sandwich spread.

# Expert tips:

01 -
  • It comes together in under ten minutes, which means you can actually make it while people are arriving instead of stressing beforehand.
  • The brightness from fresh herbs and lemon makes vegetables taste like a treat rather than an obligation.
  • It's tangy, creamy, and somehow feels indulgent without the guilt of heavy cream or sour cream.
02 -
  • Thirty minutes of chilling isn't optional if you want the herbs and seasonings to actually integrate instead of feeling like separate ingredients floating in yogurt.
  • Fresh herbs make a dramatic difference here; dried ones flatten the whole thing into something that tastes more like bottled ranch than the real thing.
03 -
  • Use Greek yogurt straight from the fridge without letting it come to room temperature; cold makes it taste fresher and keeps the dip firm enough for dunking.
  • Chop your herbs right before mixing them in so they don't oxidize and turn dark or lose their brightness.
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