Homemade Greek Yogurt Ranch Dip
This Greek yogurt ranch dip is bursting with flavor. From the tang of the yogurt to the subtle sweetness of the dill, it’s a lighter, protein-packed version of your favorite. You’re going to want to put it on everything!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free
- Skill Level: Easy
I’m not a huge fan of mayo, so I’m always experimenting with ways to transform traditionally mayo-heavy recipes into lighter, mayo-free versions. The secret? Greek yogurt. Creamy, protein-loaded, and versatile, it’s the perfect substitute. I use it all the time in my Greek Yogurt Deviled Eggs, my Tzatziki Chicken Salad, and now in this irresistible ranch dip.
Bursting with bold, vibrant flavors, this creamy condiment can transform anything from a simple platter of fresh veggies to a juicy, perfectly grilled burger into the best thing since sliced bread (pardon my old-fashioned lingo). The tangy Greek yogurt and a splash of apple cider vinegar create a zesty base, while hints of garlic and onion add a savory richness. Finally, a sprinkle of dried parsley and dill provides just the right touch of freshness to bring it all together. It’s so good, you could eat it with a spoon.
Cool, Herby, and Perfect for Dipping
Sure, you could pick up a bottle of ranch from the store, but this one is better. Here’s why I can’t stop making it:
- Big, bold flavor. This dip is bursting with flavor. Greek yogurt and apple cider vinegar provide a tangy base, while the garlic and onion powder add a savory depth that’s perfectly complemented by a smattering of dill and parsley. All together, it’s irresistible.
- Customizable. You really are in the driver’s seat with this dip. Enjoy it as is or whisk in some hot sauce and/or blue cheese. Or some pickles. Or thin it out and use it as a salad dressing! The possibilities are endless.
- A lighter feel. Unlike traditional ranch dips that often go heavy on the mayo and/or sour cream, this one is made with protein-rich Greek yogurt. This makes it lighter and more refreshing. A dip you can feel good about.
What You’ll Need
Buckle up and head to the store! Here’s what you’ll need to make this flavorful dip. Have a look at the recipe card at the bottom of the page for precise measurements.
- Plain Greek Yogurt – Full-fat Greek yogurt has my vote, but you could use a lower-fat product. If you’d prefer to use sour cream or mayo, you can do that as well.
- Apple cider vinegar – For a little extra tang. Freshly squeezed lemon juice will also work in a pinch.
- Olive oil – I like using a young, extra virgin olive oil for the best flavor. You could use avocado oil instead, though.
- Seasonings – Kosher salt, onion powder, garlic powder, dried parsley, dried dill weed, and freshly ground black pepper.
How to Make Greek Yogurt Ranch Dip
Here’s a quick look at how to make this easy Greek yogurt ranch. You’ll find more detailed instructions in the recipe card below.
- Whisk. Whisk together the yogurt, apple cider vinegar, olive oil, and seasoning.
- Chill. Chill in the fridge for a couple of hours.
- Serve. Give the dip a stir and serve cold.
Tips and Variation Ideas
Want to ace this dip the first time you make it? Here’s what you need to know (I included a few fun ways to tailor it to your taste preferences, too):
- Don’t skip the chill. While you can serve this dip immediately after mixing all of the ingredients together, I highly recommend letting it chill in the fridge for a couple of hours first. During this time, the flavors will really meld together for a tastier finished product.
- Fresh herb. If you’d like to use fresh dill and parsley instead of dried herbs, you can. You’ll need about double the amount of each. Make sure to chop ’em up nice and fine.
- Mayo addition. If you’d like a richer ranch dip, you can sub some (or all) of the Greek yogurt for a combo of mayonnaise and sour cream.
- Turn it into dressing. Plan on using this dip as a salad dressing? Whisk in additional apple cider vinegar, a tablespoon or two at a time, until you’ve achieved the consistency you’re looking for.
- A cheesy twist. If you’d like to mix a little blue cheese into this dip, go for it! It adds a whole new layer of excitement.
- Pickle time. I will sometimes stir some relish or finely diced pickles into my ranch dip. The additional flavor and subtle crunch is so fun!
- Make it spicy. Whether you stir in your favorite hot sauce, some hot honey, or chopped jalapeno, turning this dip spicy is a great way to go.
How to Store Homemade Dip
- Refrigerator. Seal any leftover dip in an airtight container (like a mason jar) and store it in the fridge for up to 4 days. It might not last quite as long if you’re yogurt isn’t perfectly fresh, so be sure to take note of the expiration date on the container.
- Freezer. I don’t love freezing this dip because the Greek yogurt sort of separates when it thaws. That said, you can give it a try. Just seal the leftovers in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw the ranch in the fridge and then give it a stir before serving.
Ways to Use It
You won’t believe how versatile this ranch is. I swear you can use it on pretty much anything. Here are some favorites, though:
- With your favorite dippables. Whether it’s chips, crackers, veggie sticks (I like celery and carrots), chicken tenders, or sweet potato fries, it’s hard to find a dippable goodie that doesn’t go well with the sauce.
- On salads. If you’d like, you can whisk additional apple cider vinegar into the dip to thin it out and then use it to dress your favorite salad. It would be awesome on this Ultimate Cobb Salad!
- As a marinade. I love using this ranch as a marinade, particularly for chicken. Toss your protein of choice in the sauce, cover, and chill for ~30 minutes (or overnight). Then throw it on the grill (or in the oven) for a fabulously flavorful main.
- As a spread. This dip can elevate any sandwich, wrap, or burger. Cook up some Air Fryer Hamburgers and spread the buns with Greek yogurt dip (you can even make your own buns if you’d like!). Alternatively, drizzle it over a Gluten Free Flour Wrap with your favorite fixings and chow down!
More Easy Dips and Spreads
Love this creamy ranch dip? There’s more where that came from! Here are just a few of my other favorite dips and spreads:
Greek Yogurt Ranch Dip
Ingredients
- 1 cup plain Greek Yogurt
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- freshly ground black pepper
Instructions
- Combine 1 cup plain Greek Yogurt, 2 Tablespoons apple cider vinegar, 1 Tablespoon olive oil, 1/2 teaspoon Kosher salt, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon dried dill weed, and freshly ground black pepper in a bowl and mix until thoroughly combined. If you want a thinner texture to use it as a salad dressing, just add additional apple cider vinegar to achieve the desired consistency.
- If possible, let sit in the refrigerator for at least a couple hours to allow the flavors to develop.
- Stir again before serving.
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I made this dip for Super Bowl last night and it was delicious! I was surprised how much it taste it had and I would never have guessed that it was made with yogurt instead of sour cream. Everyone loved it! This is going to be my main veggie dip going forward. Thanks for the great recipe!!
This is delicious and a million times better than any store bought dip!
Too much apple cider vinegar.
Feel free to swap some for more olive oil if you want less vinegar but want to thin it out. Or even some buttermilk.
Too much ACV for me, and I like vinegar water shots in the morning! Next time I will go with 1 Tbs.
I used whole milk organic yogurt which which has a good consistency.
Thanks for sharing! I like your recipes
I appreciate your feedback. That’s an easy one to adjust to your taste. Maybe using a raw ACV is stronger than the regular kind.
I’m still eating it tonight, it tastes amazing! Just not the classic taste I was going for. I did use raw acv yes. This batch pairs well with beef, it’s all good 🙂
Hello! Made this today and it is amazing! Do you happen to have the nutritional value for this dip?
So glad you like it! Sorry, I totally didn’t realize this recipe card was missing the nutritional information. It will vary based on the type and brand of Greek yogurt you use but for lowfat Greek yogurt, it has about 30 calories per 2 Tablespoons. You can check out the recipe card now for the rest of the nutritional information if you are looking for other macros.
Every time I try making a ranch dip that contains olive oil , all I’m able to taste is the olive oil, is there any way to cut it out and use something less strong in flavor ?
Hi Mackenzie,
Absolutely! You can swap out the olive oil and use pretty much any other mild oil you prefer. Vegetable, avocado, sunflower, etc.
How long will this stay fresh in the fridge?
I’ve kept it in the fridge for several days. It will depend slightly on how fresh your yogurt it.