Thick, creamy, tangy homemade ranch dressing made with greek yogurt and fresh herbs in just minutes! Use it as a dip for buffalo wings or as a dressing for your favorite salad!
OH YES, we’re making ranch.
Admittedly, I’m usually not much of a ranch person (#teambluecheese), and I always opt for vinaigrette on salads because I’m allll about that tangy, vinegary-y flavor.
But, finding myself in the middle of buffalo cauliflower wing land with no acceptable dips in sight, I found myself dreaming of what my ideal ranch would be, if I were to make it.
After much deliberating, and a borderline palate-overwhelming amount of sampling, I finally realized what all the fuss is about with ranch dressing.
IT’S THE DILL.
Fresh dill makes ranch, in my opinion, so I decided to use it generously here, pairing it with fresh parsley because we’re already making this dip the best it can be, so we might as well go for the gold with fresh herbs.
Instead of the typical mayo-based ranch, I opted for full-fat greek yogurt in it’s place, which not only made this ranch extra thick and creamy, but provided the perfect amount of tang. I’m not one of those people blindly opposed to mayo; I occasionally enjoy some good quality mayo on sandwiches, in slaw, etc, but I tested this dip with both and found the greek yogurt to be the clear winner. So, we’re doing it.
Besides greek yogurt and herbs, all that goes into this super creamy dip is a few spices from the pantry (salt, pepper, onion and garlic powder) and a splash each of vinegar and maple syrup, to balance out the flavor profile of the ranch.
If you wanted to make a dairy-free/vegan version of this dip, you could totally swap out the greek yogurt for vegan mayo, if you want. You’ll still have tasty ranch, but might need to play with the salt/acid levels to get it just right for your tastebuds.
If you’re in the market for the perfect buffalo cauliflower wing dip, this greek yogurt ranch doesn’t disappoint. It’s easy to make, relies on simple pantry ingredients + bold flavor from fresh herbs, and can easily be scaled up or down to make the exact amount you need.
Try it out this weekend and let me know what you think! Leave a comment below letting me know how it turns out, or take a picture of your creamy homemade ranch and share it with me on Instagram so I can see!
Greek Yogurt Ranch
Time: 5 minutes
Yields: 1 cup
Ingredients:
- 1 cup full-fat Greek yogurt (plain, unsweetened)
- 2 Tablespoons finely minced fresh dill
- 2 Tablespoons finely minced fresh parsley
- 1/2 Tablespoon white wine vinegar (can sub apple cider vinegar or lemon juice)
- 1/4 teaspoon maple syrup
- 3/4 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
Instructions:
- Place all ingredients in a small bowl and stir well to combine. Taste and add another pinch of salt, small splash of vinegar, or tiny drizzle of maple syrup, if needed, to suit your tastebuds!
- Serve immediately, or transfer to a jar with a lid and store in the fridge for up to 5 days.
MAKE IT VEGAN/DAIRY-FREE: swap out vegan mayo for the greek yogurt (look for one made with avocado oil or coconut oil!), and start with less salt (maybe 1/2 teaspoon) and less vinegar (maybe just 1/2 teaspoon), tasting and adding more, if needed. You could also try this with a vegan greek yogurt, if you can find an unsweetened/unflavored one that you like the flavor of!