Easy Ranch Dressing
Make homemade ranch dressing with Greek yogurt and fresh herbs. Easy, healthy recipe with probiotics and anti-inflammatory ingredients.
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup buttermilk, low-fat
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely minced
- 1 tablespoon fresh chives, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika
Instructions
- 1
Scoop the Greek yogurt into a medium mixing bowl, ensuring it's at room temperature for easier blending.
- 2
Pour the buttermilk into the bowl with the yogurt and whisk vigorously until the mixture becomes smooth and creamy, about 1 minute.
- 3
Add the finely chopped fresh dill, minced parsley, and sliced chives to the bowl, stirring gently to distribute the herbs evenly throughout.
- 4
Sprinkle in the garlic powder, onion powder, black pepper, and sea salt while whisking continuously to prevent any lumps from forming.
- 5
Squeeze the fresh lemon juice into the dressing and add the Dijon mustard, stirring until fully incorporated.
- 6
Pour in the apple cider vinegar and smoked paprika, whisking until the flavors meld together seamlessly, about 30 seconds.
- 7
Taste the dressing and adjust the seasonings as needed—add more salt if you prefer it saltier, or more lemon juice for extra tang.
- 8
Transfer the finished dressing to a glass jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to develop fully.
- 9
Serve over fresh salads, as a vegetable dip, or drizzled over grilled chicken, and enjoy within 5 days for best quality.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Greek yogurt | silken tofu blended with 1 tablespoon olive oil | Provides a dairy-free, vegan alternative with similar creaminess while reducing cholesterol and potentially supporting better gut health through plant-based probiotics |
| buttermilk, low-fat | unsweetened almond milk mixed with 1 tablespoon apple cider vinegar | Creates a lower-calorie, lower-sodium dressing while maintaining tanginess and reducing lactose for those with sensitivities |
| Dijon mustard | whole grain mustard | Whole grain mustard contains more fiber and phytonutrients while providing a more robust, complex flavor with added anti-inflammatory benefits |
| sea salt | potassium-rich sea salt or kelp powder at half the quantity | Reduces sodium content significantly while adding trace minerals and iodine, better for blood pressure management and heart health |
| garlic powder and onion powder | 1 tablespoon minced fresh garlic and 2 tablespoons finely diced shallots | Fresh aromatics contain more bioactive compounds and quercetin, offering superior anti-inflammatory properties compared to dried powders |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 16)
| Calories | 52 |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 10mg |
| Sodium | 95mg |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
