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Homemade Ranch Dressing

by Sharon on February 7, 2014


Does anyone else remember having salad with copious amounts of ranch dressing and feeling all proud that you were eating healthy? Yeah, not so much. I loved ranch dressing growing up for dipping carrots into and pouring over salads. However, I can’t recall the last time I had it. I can’t remember the last time I had any pre made, store bought salad dressing for that matter! I’ve been shaking up my own dressings for years now. With all the garbage chemicals in the bottled versions it’s something to easy not to do. Typically, I stick to vinaigrettes so I thought it would be cool to try and recreate a healthier ranch dressing and relive my childhood a bit. Stirrup pants, not required. ;)


First thing was to get some seasonings together to mimic those in the pre made packages. I used a cornucopia of spices. Some dill, some onion powder,  garlic powder, a bit of thyme, sea salt and coarse black pepper.


I also used some fresh chopped parsley because I had some. You could use dried or fresh seasonings. Go with whatever you have.

For the base of this dressing I used Greek yogurt. There was a 1/4 container left in the fridge from the chipotle yogurt I used for my Healthier 7 Layer Dip, so into this dressing it went. I added a bit of milk to thin it out a bit. Add in the seasonings and give it a really good stir.

Store it in an airtight glass jar and give it an hour or two in the fridge to set and allow the flavours to develop.


This is a healthier version of what you might be used to and isn’t quite as rich as the bottled version. That being said I really liked it. Joe gave it thumbs up and that’s like money in the bank. ;) The flavours were so close to the ‘Hidden Valley’ and the Greek yogurt brought the creaminess. I chopped up a cold chicken breast from the fridge (yesterday’s Baked Honey Mustard chicken) and tossed it in with a huge bowl of greens dressed in the ranch-y goodness. Healthy and satisfying!


Homemade Ranch Dressing

Serving Size: 1 cup


  • 1 cup Greek yogurt
  • ¼ cup milk
  • 1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
  • 1 tsp ground pepper
  • ½ tsp sea salt
  • ½ tsp dried dill
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/8 tsp dried thyme


  1. Whisk the yogurt and milk together until well combined
  2. Whisk in the parsley, followed by the remaining seasonings
  3. Store in the fridge in an glass jar for an hour to set before serving
  4. Shake the jar well before using
  5. Will last for at least a week in the fridge (will depend on the best before date on the yogurt)

{ 16 comments… read them below or add one }

Haley @ Cheap Recipe Blog February 7, 2014 at 12:59 pm

Love, love, love that this is made with Greek Yogurt!


Sharon February 7, 2014 at 4:19 pm

I love the Greek yogurt! So versatile…


George February 9, 2014 at 7:11 pm

Can any type of yogurt be substituted for the Greek? My Daughter is gluten and dairy free.


Sharon February 9, 2014 at 7:58 pm

Hey George! That one is kind of hard. I know there are great coconut yogurts but I can’t see that flavour working with this recipe. Dairy allergies can be tough … Sorry I couldn’t be more helpful.


Shannon January 27, 2015 at 2:39 pm

I use Just Mayo instead of Greek Yogurt to and it is fabulous!


Karen @ Kama Fitness February 10, 2014 at 10:05 am

This is perfect! I love ranch for dipping cucumber, carrots, celery…oh boy I think I just may have realized I like ranch more than I thought…but I’m the same as you. I never buy it & don’t really think I remember the last time I ate it. I guess I’ll just have to try out your recipe & discover my old love for ranch again! :)


Sharon February 10, 2014 at 11:37 am

I know! It’s a total blast from the past. :) Maybe add some chipotle? ;)


Jess March 8, 2014 at 11:43 pm

I want to try this recipe but have a dairy allergy. Can you substitute Veganaise (mayo) for the yogurt?? Thanks!


Sharon March 9, 2014 at 12:04 am

Hmmm…the veganaise might have to thick of a texture to it. Is there some kind of dairy free sour cream? That would be the closest substitute.


Jess March 9, 2014 at 5:11 pm

Yeah I’ll have to look! Thanks!


Julie Miller March 12, 2014 at 11:37 am

Thanks for the heads up on this recipe….will try with the picky son…do a few push ups at 440 for me whilst I am away. Love the blog


Sharon March 12, 2014 at 12:11 pm

Thanks Julie! I’m doing pushups right now! ;) Have a great holiday!


Kristin July 9, 2014 at 3:38 pm

How long can this be stored up to in the fridge? Just a rough idea. Thanks and love this recipe!


Sharon July 9, 2014 at 10:33 pm

It would depend on the freshness of your milk and yogurt. Check the expiry date on those and that should be your guide. I hope you love it! :)


MassachusEATS October 24, 2014 at 7:34 pm

Just made this using plain, regular yogurt and without the addition of milk…excellent! Thanks for sharing the recipe – will be using this one again for sure. And I will definitely try it with the originally posted Greek yogurt next time, too.


Sharon October 25, 2014 at 10:06 am

So easy and so much better than the bottles, right? Thanks so much for letting me know you enjoyed it! :)


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