Greek Yogurt Ranch Dressing

Over the years I’ve made prepping salad dressing part of my weekly meal prep routine.

That’s partly because we eat a lot of salad, but mostly because homemade simply tastes better.

My green goddess dressing recipe and louie salad dressing are always on repeat, and this Greek Yogurt Ranch Dressing is also a tried and true favorite.

The best part is that there are so many ways to use it! It can be served up as part of crudités platter, served with air fryer chicken wings or drizzled over butter lettuce salad.

It can be customized so many ways as well. Consider spicing things up with jalapeño like this jalapeño ranch!

The best part is that this dressing comes together with a few ingredients. Simply whisk the Greek yogurt with buttermilk, lemon juice, herbs and spices, and it’s ready.

Greek yogurt makes this dressing protein-rich, which is a huge bonus as well. 🙂

Why you’ll love this recipe:

• This Greek Yogurt Ranch Dressing is better for you than those mayo-laden ranch dressing recipes. Greek yogurt is packed with protein and calcium, and you decide whether you want to use full fat or lighten up with low fat.
• It’s tangy and flavorful with buttermilk, lemon juice and plenty of shelf stable spices and herbs.
• It comes together in less than 10 minutes and keeps for up to 2 weeks.
• It’s a healthy dip for veggies and buffalo chicken wings, or as a dressing for your favorite salad.

Recipe ingredients

This Greek yogurt ranch utilizes just a few ingredients and some common spices and dried herbs that I recommend always having on hand.

• Greek yogurt. I use full fat Greek yogurt in this recipe for its creamy richness, but low fat or fat-free may be used if you’re watching your fat intake. This is a great swap for mayonnaise or sour cream as it is protein-rich.
• Buttermilk. I use low fat buttermilk, which adds a nice tang and also thins the yogurt out. Add less buttermilk to use the dressing as a dip, or more to improve the drizzling consistency for a salad. No buttermilk? Make homemade buttermilk by stirring in a tablespoon of fresh lemon juice or vinegar to the milk of your choice and let stand for 10 minutes.
• Lemon juice. Use fresh lemon juice as it has a much fresher flavor than bottled.
• Spices. Onion and garlic powder add a nice savory flavor.
• Dried herbs. Dried dill, chives and parsley add concentrated flavor to ranch dressing, and their flavors infuse the dressing the longer it sits in the fridge. I don’t recommend using fresh herbs as they add moisture to the creamy base, which can make it watery.

How to make ranch dressing using Greek yogurt

This Greek yogurt ranch salad dressing comes together super quickly with almost no prep at all. All you need is a medium bowl and whisk!

See the recipe card below for full instructions.

Recipe FAQs

Serving suggestions

This Greek yogurt ranch dressing recipe is extremely versatile. Below are some of my favorite ways to serve it.

• Use as a creamy dressing for romaine wedge salad or butter lettuce salad.
• Serve as a dip with raw veggies like carrots, cucumbers, bell peppers, broccoli, or cherry tomatoes.
• It’s great for Game Day served with air fryer chicken wings and baked zucchini chips.
• Drizzle over air fryer roasted vegetables.
• Spread inside wraps or drizzle on sandwiches in place of mayo.
• Use as a creamy topping for air fryer baked potatoes instead of sour cream.
• Use as a sauce for burger bowls or grilled turkey burgers.

Recipe notes

• Pro Tip: For the best flavor, make the ranch at least 1–2 hours ahead (or even the night before). This gives the dried herbs time to rehydrate and the flavors to meld, resulting in a creamier, more flavorful dressing.
• Dried dill, chives and parsley add concentrated flavor to ranch dressing, and their flavors infuse the dressing the longer it sits in the fridge. I don’t recommend using fresh herbs as they add moisture to the creamy base, which can make it watery.
• Leftover dressing may be stored in an air tight container in the fridge for 5-7 days.