We all can find something to like about ranch dressing; the dip is salty, creamy and herby at the same time. Luckily, the bottled product we know so well isn’t the only version that exists in the world! It’s possible and incredibly simple to make your own.
If you have a fridge that’s always stocked with yogurt and fresh herbs, this is about to become the new regular. If you don’t always have yogurt and fresh herbs, start right now, because this is a handy recipe to have. The parsley-dill combination is our favorite, but we’re not afraid to switch it up depending on what leftover herbs we have on hand or what is (soon to be) in the garden.
Follow the recipe, then taste to adjust the seasonings and herbs to your liking. We generally serve it with baked pita and dippable vegetables. If you have leftovers, you can use the dip as a salad dressing; stirred into rice, pasta or sautéed vegetables; on top of meat or as a dip for pizza. If you haven’t seen this pizza combination before, trust us, it’s a thing. Happy ranching!
Creamy Ranch Dressing
Serves 6 snack-sized portions as a dip
5 ounces plain Greek yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1/2 teaspoon minced fresh garlic
1/4 teaspoon onion powder
1/4 teaspoon fine salt, more if using kosher
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a medium bowl and then whisk together.