Homemade Ranch Dressing – Made with Greek yogurt and herbs, this veggie dip recipe knocks the store bought stuff out of the water!
Why this Recipe Works
There’s no doubt about it: people love Ranch Dressing.
No veggie tray is complete without a bowl of some kind of creamy, tangy dip at the center and ranch dressing has yet to steer me wrong!
For many years, I used bottled ranch dressing for salads and dips. Sometimes, I’d put in the effort of making the dressing using the powdered mixes.
I liked ranch dressing just fine, but I was never one of those people who wanted to dump it on everything from Instant Pot Hamburgers to deep dish pizza! (We all know those people right?)
Then, I tried homemade Ranch dressing from scratch. It’s a game changer! I could have easily just skipped dinner and eaten a bowl of this ranch dip with some carrot sticks.
This veggie dip recipe makes a ranch dressing that’s full of herb flavor! I also love that it’s creamy but doesn’t leave an unpleasant coating of oil on the tongue.
The Greek yogurt and mayo together are perfection.
The recipe I’m sharing today is by far the best ranch dressing dip I’ve ever eaten. I know you’re going to love it, whether you’re a ranch dressing nut or you usually pass it up for other dips and dressings. Believe me, you’ve never had Ranch dip this good!
Oh, and it’s easy to make, too. Once you try this homemade ranch dressing recipe, you’ll never reach for a bottle of the store bought kind again.
Ingredients
Here’s what you need to make homemade Ranch dressing:
- Mayonnaise
- Greek yogurt
- Whole milk– or use a buttermilk substitute for a creamy buttermilk ranch recipe
- Dried chives
- Onion powder
- Garlic powder
- Dried parsley
- Black pepper
- Salt
- Fresh diced chives – These are an optional garnish but I love the pop of color they add to the white dressing.
How to Make Homemade Ranch Dressing
To make the dressing, whisk all the ingredients together in a large bowl until well combined. Then, let the dressing chill in the fridge (covered) for at least an hour to let the flavors meld.
Serve with your choice of sliced or cut fresh veggies! If you have kids who are reluctant to eat their vegetables, serving them with ranch dressing instantly makes them more appealing.
Any leftovers should be stored in an airtight container in the fridge.
Optional seasoning tip: I love adding a little creole seasoning or celery salt to this veggie dip recipe for even more flavor!
FAQ’s
How long can Ranch be kept after making?
You can keep homemade Ranch dressing for up to 1 week in the refrigerator as long as it is in an airtight container.
Can I substitute regular yogurt for Greek yogurt?
Yes, but it might not be as thick and creamy. Also be sure you’re using a plain, unsweetened variety of yogurt. The Greek yogurt is so good here, so I strongly recommend trying the recipe as written first!
Can I choose low fat ingredients to make a low fat Ranch dip?
Yes, but using low fat ingredients will alter the taste to be less rich. Go ahead and opt for full fat mayo and milk! You want your veggie dip rich and creamy.
Can I use fresh herbs in place of dried?
Yes, but your measurements will change. You will need to triple your measurement when converting from dried to fresh.
Can I use this recipe for salad dressing?
Yes, I recommend adding an additional ¼ cup of whole milk to slightly thin the dip if you’re using it as a salad dressing. It’s delicious this way, too!
Serving Suggestions
Ranch and raw veggies are a match made in snacking heaven! Here are just a few ideas of what to serve with your homemade ranch dressing.
- Carrot sticks or baby carrots
- Celery sticks
- Bell pepper slices
- Broccoli and cauliflower florets
- Cucumbers
- Potato chips
- French fries – Don’t knock it until you’ve tried it!
- Chicken wings – While I’m personally a fan of bleu cheese dressing with my Buffalo chicken sliders, plenty of members of my family opt for homemade ranch as their dipping sauce of choice.
Serve as a dip
Put a bowl full of creamy homemade dip at the center of the snack table and it’ll disappear faster than you can say “ranch.” This veggie dip is a must have for parties and it’s also great for keeping the kids’ hunger at bay between meal times.
A container of homemade ranch dressing makes a great addition to a lunch box with a ziploc bag full of celery sticks and carrots for dipping. No one will complain about having to eat their veggies when ranch dip is involved!
More Salad Ideas
- Spinach and Bacon Salad
- Teriyaki Chicken Pasta Salad
- Avocado Dressing
- Copycat Olive Garden Salad
- Dorito Salad
- 7 Layer Salad Recipe
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Ranch Dressing
Ingredients
- ¾ cup mayonnaise
- ¾ cup full fat Greek yogurt plain
- ¼ cup whole milk
- 1 teaspoon dried chives
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- Pinch Creole seasoning optional
- Pinch celery salt optional
- 1 teaspoon fresh diced chives for garnish
- Fresh chopped veggies of choice
Instructions
- Place all ingredients in a medium bowl and whisk until well blended.
- Refrigerate for at least one hour to allow flavors to blend.
- Top with fresh chives.
- Serve with choice of veggies.
Notes
- How long can this be kept after making? You can keep it for up to 1 week in the refrigerator as long as it is in an airtight container.
- Can I substitute regular yogurt for Greek yogurt? Yes, but it might not be as thick and creamy.
- Can I choose low fat ingredients? Yes, but will alter the taste to be less rich.
- Can I use fresh herbs in place of dried? Yes, but your measurements will change. You will need to triple your measurement when converting from dried to fresh.
- Can I use this recipe for salad dressing? Yes, I recommend adding an additional ¼ cup of whole milk to slightly thin.
- Swap out the whole milk and use fresh buttermilk for a creamy, tangy buttermilk ranch recipe.
Video
Nutrition
Say goodbye to store bought dip and make this delicious and easy homemade Ranch dressing!
Homemade ranch dressing is the only ranch dressing I like. I find commercially produced ones too astringent. This recipe is delicious, creamy and so simple to make! Perfect for the salad season ahead!