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This Greek Yogurt Ranch Dip recipe is low in calories and fat, but it’s very big on flavor.  It’s an easy homemade ranch dip to serve with an assortment of your favorite veggies. This ranch veggie dip is always a crowd-pleaser! 

A white bowl filled with ranch dip. An assortment of vegetables are scattered around the dip.

Dips are my weakness!  Especially this one!  If you’ve ever wondered how to make ranch dip, you’re in luck! This homemade ranch dip is super quick and easy to make, and it has that rich bold ranch flavor that everyone loves.  Serve it with a big bowl of your favorite fresh veggies for healthy snacking.

Clear glass bowls filled with yogurt, mayonnaise, seasoning and lemon juice to make homemade ranch dip.

Ranch Dip Recipe

The added dill in this ranch veggie dip adds a lot of flavor, and the lemon juice adds a little freshness and tang to things.

  • Mayonnaise: We use Best Foods Mayonnaise 
  • Greek yogurt: We use plain unsweetened Greek yogurt for this. 
  • Seasoning: We use a mix of dried dill, parsley and chives, and onion and garlic powders, plus salt and pepper to taste.
  • Lemon juice: Be sure to use fresh squeezed lemon juice for this dip.

Find printable recipe with measurements below.

How To Make Ranch Dip

This homemade ranch dip comes together in a pinch.  It’ll keep in your refrigerator for up to a week, but it likely won’t last past a day.

  1. Whisk:  Add  Greek yogurt, mayonnaise and lemon juice to a bowl and whisk to combine well.
  2. Add seasoning.  Whisk in the dill, parsley, chives, onion and garlic powders and salt and pepper and blend well.
  3. Refrigerate:   The dip tastes best if it can chill in the refrigerator for about an hour for the flavors to blend.
  4. Serve:  Present this Greek Yogurt Ranch Dip with a beautiful assortment of fresh organic vegetables, crackers, pita chips, etc.

A clear glass bowl filled with mayonnaise, yogurt and seasoning. A white mixing spoon rests in the bowl.

A clear glass mixing bowl filled with homemade ranch dip.

Healthy snacking can be habit forming if you plan ahead.  Chips and dip used to be my weakness. But if I make up a batch of this homemade ranch dip and cut up a mess of vegetables to go with it, then I’m on track with healthy snacking habits and adding more veggies into my diet.

A white tray filled with an assortment of vegetables.

Why we use Greek yogurt instead of sour cream 

You can use Greek yogurt instead of sour cream in just about any recipe as a healthy alternative. 

  • Greek yogurt contains less whey than regular yogurt because it’s been strained which is why it’s thicker and a bit tangier than regular yogurt. 
  • It’s  lower in calories than sour cream (one ounce of Greek yogurt contains 37 calories and sour cream contains 54 calories) 
  • It’s also lower in fat than sour cream (one ounce of Greek yogurt contains 3 grams of fat and sour cream contains 6 grams of fat)
  • It’s higher in protein than sour cream (one ounce of Greek yogurt contains 2 grams of protein and sour cream contains just 1 gram) (1) (2)
  • It’s packed with probiotics. Probiotics are healthy bacteria that can help boost your immune system 

A white tray filled with vegetables and a bowl of ranch dip. A white tray filled with an assortment of vegetables next to a white bowl of ranch dip.

Looking for More Easy Dip Recipes?

A white bowl of ranch dip next to an assortment of vegetables.
Yield: Serves 6

Skinny Greek Yogurt Ranch Dip

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

This Greek Yogurt Ranch Dip recipe is low in calories and fat, but it's very big on flavor.  It's an easy homemade ranch dip to serve with an assortment of your favorite veggies. This ranch veggie dip is always a crowd-pleaser! 

Ingredients

  • 1/4  cup real mayonnaise (Best Foods or Hellmans)
  • 3/4 cup Greek yogurt
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon sea salt
  • juice from 1/2 lemon

Instructions

  1. In a bowl, whisk together the mayonnaise, Greek yogurt, herbs, spices and lemon juice.
  2. Refrigerate for at least 1 hour before serving. It's best if refrigerated for several hours for the flavors to blend.

Notes

Variations

  • You can omit the mayonnaise and use 1 full cup of Greek yogurt instead.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 135mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah
Cuisine: Healthy / Category: Appetizers