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!


Serves 1 cup

Homemade Ranch Dressing
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  • 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)

Click for Nutritional Stats

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{ 38 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!
janmaus April 13, 2016 at 10:49 am
Just remember that a cup of mayo is about 1500 calories, while a cup of Greek yogurt is 100 calories. There are several brands of nondairy yogurt. I personally like to make my ranch dressing with 1 c of buttermilk and 1/4 c of mayo--not as low calorie as the yogurt version, but I adore the tang of buttermilk and still get about a 1 1/2 c of dressing for about 400 calories total, or about 65 calories per serving
Laura S February 17, 2017 at 1:10 pm
You can try silken tofu.
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! :)
Lauren May 3, 2015 at 3:20 pm
Just made this, and it is delicious Sharon! I used non-fat plain yogurt with the addition of a little water. Yum yum! :-) Have a great Sunday girl!
Sharon May 3, 2015 at 9:06 pm
SO close to the original, right? Enjoy the rest of the weekend! What's left. ;)
Andrea July 8, 2015 at 11:52 pm
Can make with buttermilk to make buttermilk ranch, you think?
Sharon July 9, 2015 at 8:59 am
Absolutely! I would sub the milk for buttermilk. Great idea! Have a great weekend, Andrea. :)
Elyse August 7, 2015 at 7:56 am
Looking forward to making this for my kids veggie tray today! Thank you so much for the recipe.
Sharon August 7, 2015 at 8:49 am
Yay! You will all love it. :) Thanks Elyse.
Shane Chronister September 18, 2015 at 6:30 pm
I added a few dashes of liquid smoke and worcestershire. Delicious!
Sharon September 19, 2015 at 12:07 pm
Oooh! Smoke! Great idea. :) Thanks so much.
Angela November 15, 2015 at 4:23 pm
Only because I didn't have any yogurt on hand, I used mayo instead, and it STILL turned out great! This might even be preferable for those who like a thick texture. Thanks for the recipe!
Sharon November 17, 2015 at 10:10 pm
Awesome! Thanks so much, Angela. :)
Sarah January 25, 2016 at 1:58 pm
I tried making this and it was WAY too peppery the first time - I ended up tossing it. The second time I added the pepper at the end to taste and it was much better. Probably ended up being about half as much.
Andrea February 12, 2016 at 11:13 am
What kind of milk did you use?
Sharon February 12, 2016 at 3:03 pm
I used 1% organic dairy milk, but any kind of milk should be fine. Just no flavoured ones, like vanilla or something. Enjoy it! :)
Jo Ann April 12, 2016 at 12:10 pm
Would you suggest a substitute for dill or could I eliminate it altogether? I'm really not a fan. Thanks!
Sharon April 13, 2016 at 4:50 pm
Don't worry about the dill if you don't like it. :)
pjcamp April 13, 2016 at 11:56 am
It ain't ranch without buttermilk.
Amanda May 4, 2016 at 11:17 am
Add some avacado for extra creaminess and mix in some jalapeños for a spicy kick
Sharon May 5, 2016 at 11:23 am
Great idea! Love the added spice. :)
Win at The Equipped Cook February 21, 2017 at 8:40 pm
I was looking for a healthier ranch dressing and I've found it. I just love Greek yogurt with everything. It's so good. Thanks for sharing this recipe.
Sharon February 22, 2017 at 11:29 am
Thanks so much! I've said it before and I'll say it again, there is noting more empowering than making your own dressing. ;) Enjoy the rest of your week!

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