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This simple Greek Yogurt Ranch Dressing tastes rich, creamy and so flavorful. Made with yogurt and no mayo, it’s a high protein, low calorie and fat free alternative to store-bought dressings. Perfect for salads, dips, chips, chicken wings or pizza night!
Welcome back to MattsfitChef, where I’m all about turning unhealthy, processed foods into a high protein, healthier version. This low fat ranch dressing follows my healthy mayonnaise, cottage cheese dip and avocado mayo in the bandwagon of clean eating dips and sauces.
Why you should make ranch dressing with Greek yogurt
Anyone loving ranch dressing out there? I’m a HUGE fan of ranch dressing–I use it as a dip for my air fryer tortilla chips, drizzled on top of salads, over pizza and, on game day, with my baked chicken wings. Seriously, most of the times I end up eating it straight from the jar. Well, we all know how good it tastes.
But sadly, the one you buy from the store is not the cleanest food in this planet. Unhealthy oils, hydrogenated fats, GMOs, MSG and other nasties like high fructose corn syrup or excess sodium. If you know what’s inside, you’ll most likely leave it at the supermarket. Especially after trying my Greek yogurt ranch dressing recipe.
This healthy ranch dressing swaps fatty creams like mayo or sour cream for Greek yogurt, it doesn’t contain inflammatory oils and uses natural seasonings only. The result is a rich and creamy sauce that’s packed with protein and nutrients (such as vitamin D and calcium), but low in fats and calories. Have a look at the comparison chart of the nutrition facts for my recipe vs the store-bought!
| Nutrition Facts (per serving) | Greek Yogurt Ranch Dressing | Store-bought Ranch Dressing |
|---|---|---|
| Calories | 27 kcal | 129 kcal |
| Protein | 2.9 g | 0.4 g |
| Carbohydrates | 1.4 g | 1.8 g |
| Fats | 1.2 g | 13.4 g |
| Sodium | 145.25 mg | 470.5 mg |
Ingredients & Substitutes
This homemade yogurt ranch uses just a handful of simple ingredients, real foods only. Here are more details, along with tips and replacement options–precise quantities can be found in the recipe card at the bottom.
- Greek yogurt – I used and recommend 2% fat plan and unsweetened Greek yogurt, it is low fat but more flavorful than nonfat yogurt. You can replace with fat free or full fat Greek yogurt, lactose-free Greek yogurt or a plant based alternative of your choice. I like GMO-free soy yogurt.
- Lemon juice – A tablespoon of lemon juice adds tanginess and balances the flavors. For the best taste use freshly squeezed lemon juice, or swap it for apple cider vinegar if desired.
- Olive oil – Extra virgin olive oil replaces highly-processed oils while adding plenty of richness and creaminess. If necessary, substitute it with avocado oil, or skip the oil completely.
- Seasonings – You’ll need sea salt, black pepper, garlic powder, onion powder, and dried herbs (dill, parsley and chives). Feel free to stir in a touch of cayenne pepper to make it spicier.
- Milk (or Water) – Optional to thin, if you’d like a creamier ranch dressing. You can use skimmed, semi-skimmed or whole milk, or an unsweetened plant milk. Water works too (0 calorie option).
Vegan & Dairy-free ranch dressing
If you follow a vegan diet or can’t eat dairy, adjusting this recipe is very simple. The only thing you’ll need to do is replacing Greek yogurt for a plant based alternative of your choice. I recommend a thick yogurt such as Greek-style soy yogurt or coconut yogurt, unflavored and unsweetened. If thinning out with milk, use dairy-free options such as GMO-free soy yogurt or unsweetened almond milk
How to make Greek yogurt ranch dressing from scratch
You can find the printable recipe at the end of this blog post, but for now here’s an overview with step-by-step pictures.
- Step 1 – Mix. In a bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic powder, onion powder, dill, parsley, chives, salt, and pepper. For a creamier consistency, thin out the mixture with 1 to 2 tablespoons of milk or water.
- Step 2 – Refrigerate. Cover the bowl with wrapping paper, or it transfer it to a jar or an airtight container. Refrigerate for at least 30 minutes before serving, this will improve flavors and texture.
Serving ideas
- Dip it – Pair with crispy air fryer tortilla chips, air fryer sweet potato fries, or low calorie fries. For a lighter option, try air fryer zucchini fries, carrot fries, pita chips, croutons, or even rice cakes.
- Drizzle it – Pour over fresh salads, grain bowls, or use it as a lighter alternative to creamy dressings. I also love in on top of baked vegetables such as a cauliflower steak, roasted cauliflower or fire roasted tomatoes.
- Spread it – Skip store-bought spreads and slather this protein packed ranch over protein bagels, oat bread, wraps, or homemade cottage cheese bread. If you eat low carb or keto, try it with a carb free cottage cheese flatbread.
- Upgrade your pizza & wings – Use as a dip for baked chicken wings, air fryer chicken tenders, or baked tofu. It tastes so good also over pizza, especially the crust. Perfect as a low fat addition to party and game day snacks.
Make ahead & Storage
Refrigerate in an airtight container or in a mason jar for up to 5 days. Since this dressing is made with fresh Greek yogurt and minimal fat, it doesn’t have the preservatives found in store-bought versions, so it won’t last longer.
Freezing is not recommended, as the yogurt can separate and lose its creamy texture. Unlike processed dressings, this homemade version stays delicious without artificial stabilizers–but this means it can’t be frozen.
More healthy dips and sauces
- Cottage cheese dip
- High protein healthy mayonnaise
- Avocado mayo
- Keto BBQ sauce
Greek Yogurt Ranch Dressing
Ingredients
- 1 cup (220 g) Greek yogurt, 2% recommended
- 1 tbsp lemon juice, or apple cider vinegar
- 1 tsp olive oil, optional but recommended
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 1 tsp dried diill
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 to 2 tbsp milk of choice, or water, to thin
Instructions
- Gather all ingredients, squeezing the lemon juice if necessary.
- In a bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic powder, onion powder, dill, parsley, chives, salt, and pepper.
- For a creamier consistency, thin out the mixture with 1 to 2 tablespoons of milk or water.
- Cover the bowl with wrapping paper, or transfer it to a jar or an airtight container. Refrigerate to chill for at least 30 minutes before serving.
Notes
- To store: Refrigerate in an airtight container or in a mason jar for up to 5 days.
- Freezing is not recommended, as the yogurt can separate and lose its creamy texture.
