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Buttermilk Ranch Dressing with Greek Yogurt

This buttermilk ranch dressing with Greek yogurt recipe is for a light ranch dressing that substitutes Greek yogurt for mayonnaise and is good for wraps and salads.
Print Recipe
Prep Time 5 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 566.2 kcal

Equipment

  • 1 Mixing Bowl For combining all ingredients efficiently.
  • 1 Whisk Essential for smooth, lump-free blending.
  • 1 Measuring Spoons and Cups For accurate ingredient portions.
  • 1 Plastic Wrap For covering and chilling the dressing.

Ingredients
  

Main

  • 1 cup plain nonfat Greek yogurt
  • ¼ cup low-fat buttermilk
  • ¼ cup light sour cream
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill weed
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

Notes

For optimal flavor development, allow the dressing to chill for at least 30 minutes, or preferably an hour, allowing the dried herbs to rehydrate and infuse fully. While dried herbs are convenient, using fresh, finely chopped parsley and dill will elevate the aroma and vibrancy significantly. If the dressing is too thick, thin it with a touch more buttermilk or a splash of water. A squeeze of fresh lemon juice or a hint of apple cider vinegar can brighten the overall profile, balancing the richness of the dairy. Store in an airtight container for up to 5-7 days.