Greek Yogurt Ranch Dip For Two

This creamy Small Batch Greek Yogurt Ranch Dip is easy, nutritious, and takes only a few minutes to throw together. It’s perfect for dipping veggies and with a little milk stirred in makes a tasty salad dressing too!

A blue plate with baby carrots, tomatoes, and a white bowl of dip.

One way we fight food waste in our little two-person household is by making homemade dressings and dips. They take minutes to whip up, are simple to customize, and you can make only what you need.

This Greek Yogurt Ranch Dip For Two is one of our favorite small-batch dressings. It’s made using mostly herbs and seasonings from the pantry. The recipe makes about 1/4 cup of dip but can easily be doubled if you want to have a little extra on hand.

It’s great for mixing into a Broccoli Ranch Salad or dipping anything potato-related like potato wedges, potato skins, or these yummy sweet potato rounds.

Small glass bowl with ingredients labeled.

Recipe Notes

Plain Greek Yogurt: You can use whole milk, nonfat, or 2%. The more fat in the yogurt the richer the dip will be.

Herbs: To make this recipe with fresh herbs instead of dried herbs increase the amount of each herb by 3x the amount called for. For example, instead of using 1/2 teaspoon dried parsley, use 1½ teaspoons chopped fresh parsley.

A small glass bowl with dip and a mini metal whisk.

Instructions

1. Once you’ve gathered up your ingredients add them to a bowl and whisk well to combine. Taste and add more salt and pepper as desired.

2. To turn the dip into a ranch dressing, whisk in some buttermilk or milk. Start with just a teaspoon or two then add more a little at a time until it’s as thin as you’d like.

Jars of fresh herbs on a white table.

Frequently Asked Questions

Do you need all the herbs?

Maybe? The variety of different herbs and seasonings is what gives the dip its familiar ranch flavor. It’s really going to depend on you and your taste buds.

Can I leave out the mayo?

The mayo gives the dip/dressing a little tang and a richer texture. It also works as an emulsifier, binding the yogurt and other ingredients together.

I’m not a big mayo fan so I usually make the recipe with just 1 teaspoon of mayo. Tim loves it in the dip and likes to use a whole tablespoon when he makes it. You do what works best for you!

Carrots and cherry tomatoes on a blue plate with a small bowl of dip.

More Small Batch Dips and Sauces

Plate with baby carrots, cherry tomatoes, and ramekin of ranch dip.

Greek Yogurt Ranch Dip For Two

Yield: About 1/4 Cup Dip
Prep Time: 5 minutes
Total Time: 5 minutes

This small-batch ranch dip takes minutes to make and is great for dipping veggies. You can even turn it into a delicious salad dressing with just a few teaspoons of milk!

Ingredients

  • 1/4 cup 2% Plain Greek Yogurt
  • 1 to 3 teaspoons Mayonnaise
  • 1/2 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Dried Parsley
  • 1/8 teaspoon Dried Dill Weed
  • 1/8 teaspoon Dried Chives
  • 1/8 teaspoon Garlic Powder
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Fine Sea Salt
  • Pinch Black Pepper

Instructions

  1. Add all of the ingredients to a small bowl or mason jar and whisk until smooth. Taste and adjust salt, pepper, and other seasonings as desired.
  2. Refrigerate until ready to use.

Notes

To Make Salad Dressing

Thin dip by stirring in milk or buttermilk, one teaspoon at a time, until desired consistency.

Flavor Additions

  • For a fun spicy kick add a pinch of cayenne pepper or splash of hot sauce.
  • For an extra dimension of earthy flavor add 1/4 teaspoon of vegan Worcestershire sauce. Our favorite brand is Annie’s.

Storage

Refrigerate dip/dressing in a sealed container for about 1 week.

Nutrition Information:
Yield: 2 Serving Size: About 2 Tablespoons of Dip
Amount Per Serving: Calories: 40Total Fat: 2.4gSaturated Fat: 0.7gCholesterol: 5mgSodium: 141mgCarbohydrates: 1.4gFiber: 0.1gSugar: 1.2gProtein: 3g

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