Healthy yogurt ranch dressing made with Greek yogurt, mayo, and herbs. A lighter homemade ranch you’ll want on salads, veggies, and more. Note: this recipe has recently been updated with new photos and how-to video.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Yogurt Recipes
If you’re craving ranch but don’t love the heaviness of store-bought bottles, this healthy yogurt ranch dressing is your new best friend. It’s made with Greek yogurt, a touch of light mayo (for that extra creaminess), and lots of fresh herbs like dill, chives, and parsley. The texture is creamy yet pourable once you thin it with a splash of water or lemon juice, and the flavor is bright, tangy, and fresh.
Traditional ranch can feel heavy, but this version is lighter without losing that classic ranch flavor. A serving (3 tablespoons) comes in at around 60–70 calories with 3 grams protein, so it’s perfect for anyone wanting a lighter option without sacrificing taste. I’ve made this dressing countless times, and honestly—it never lasts more than a few days in the fridge because I end up using it on everything.
👩🍳 You might also like these sauces and dressings: cilantro lime sauce, tzatziki sauce, bang bang sauce, healthy tartar sauce, or rosemary chili aioli.
What You’ll Need
Here is what you’ll need for this Greek yogurt ranch dressing recipe. Find the full measurements in the recipe card below.
- Plain Greek yogurt – creamy, tangy, and packed with protein. I use lighter/lower-fat yogurt bur you can use full-fat.
- Light mayonnaise – adds silkiness and rounds out the yogurt tang. (Swap: use all yogurt if you prefer.)
- Pickle juice or brine – adds that signature ranch tang but a little different. Lemon juice works in a pinch.
- Garlic powder & onion powder – the classic ranch seasoning duo.
- Fresh Herbs: chives – mild onion flavor, bright and fresh, parsley – grassy and clean, and dill – that signature herby kick.
- Seasonings: Salt & black pepper – adjust to taste.
- Optional Adjustments: Water – to thin to your liking. Lemon juice – for extra brightness if you like it tangier.
How To Make Yogurt Ranch Dressing
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make a healthy yogurt ranch dressing.
- Chop herbs finely (or blend everything for a smooth version).
- Whisk yogurt, mayo, herbs, pickle juice, spices, and seasonings together.
- Add water a little at a time until it reaches your desired consistency.
- Taste, adjust seasoning, and finish with lemon juice if needed.
Watch The Video
Recipe Tips
- All yogurt option: Skip the mayo and replace with more Greek yogurt—it’s tangier but still delicious.
- Make-ahead: Best after an hour in the fridge (flavors mingle). Keeps for 4–5 days in a sealed jar.
- Storage: Store in an airtight container in the fridge. Not freezer-friendly (the yogurt separates).
- Variations: Swap fresh herbs for dried if that’s what you have—use ⅓ the amount. Or add a pinch of smoked paprika for a little twist.
- Texture: For a dip, keep it thick; for a pourable salad dressing, thin with water or milk.
Serving Suggestions
This dressing isn’t just for salads—though it makes even plain lettuce exciting (try my gem lettuce salad with ranch dressing). Use it as a veggie dip, drizzle it on grilled chicken or my popcorn chicken bowls, or dip popcorn chicken bites into it, or spoon it over baked potatoes. I even like it as a sauce for wraps or a dip for pizza crusts (don’t judge—it’s good).
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Healthy Yogurt Ranch Dressing
Video
Ingredients
- ½ cup plain Greek yogurt 4 oz / 115 grams
- ¼ cup light mayonnaise 2 oz / 60 grams
- 2 tablespoons pickle juice or brine 1 oz / 30 grams
- 2 tablespoons fresh chives chopped (0.3 oz / 8 grams)
- 2 tablespoons fresh parsley chopped (0.3 oz / 8 grams)
- 2 tablespoons fresh dill chopped (0.3 oz / 8 grams)
- ½ teaspoon garlic powder 0.05 oz / 1.5 grams
- ½ teaspoon onion powder 0.05 oz / 1.5 grams
- ⅔ teaspoon salt about 0.13 oz / 3.5 grams
- ¼ teaspoon black pepper 0.02 oz / 0.5 grams
- 1–2 tablespoons water to thin (15–30 grams)
- Optional: squeeze of lemon juice for extra tang
Instructions
- Finely chop the herbs. For a super smooth dressing, blend all ingredients in a food processor.
- In a medium bowl, whisk together yogurt, mayo, pickle juice, herbs, garlic powder, onion powder, salt, and pepper.
- The dressing will be thick at first—add water 1 tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning. If you want extra brightness, add a little lemon juice.
- Chill for 30–60 minutes before serving (optional but recommended).
Notes
- Can I make this dairy-free? Yes—use a dairy-free yogurt and vegan mayo.
- Can I use dried herbs instead of fresh? Yes, just reduce the amounts (use about 2 teaspoons dried parsley, 1 teaspoon dried dill, and 1 teaspoon dried chives). Or add a pinch of smoked paprika for a little twist.
- How long does it last? It keeps well in the fridge for up to 5 days. Stir before using, as it can thicken over time.
- Can I use all mayo instead of yogurt? You can, but then it’s not really “healthy yogurt ranch” anymore—it’ll be closer to classic ranch.
- All yogurt option: Skip the mayo and replace with more Greek yogurt—it’s tangier but still delicious.
- Make-ahead: Best after an hour in the fridge (flavors mingle). Keeps for 4–5 days in a sealed jar.
- Storage: Store in an airtight container in the fridge. Not freezer-friendly (the yogurt separates).
- Texture: For a dip, keep it thick; for a pourable salad dressing, thin with water or milk.
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