Creamy, light ranch dressing with Greek yogurt.

This healthier homemade Ranch Salad Dressing is a light, tangy alternative to traditional ranch, using Greek yogurt for creaminess and buttermilk for a rich, smooth texture. Seasoned with garlic powder, onion powder, dried dill, and parsley, it delivers the classic ranch flavor without the high fat content. The Dijon mustard and lemon juice add a bright, zesty kick, making it perfect for salads, veggie dips, or as a topping for grilled meats. Easy to make in minutes, it offers a guilt-free way to enjoy ranch. Store the dressing in an airtight container in the refrigerator for up to one week.

Ingredients

• 1/2 cup plain Greek yogurt (full-fat or low-fat)
• 1/4 cup buttermilk (or milk with 1/2 teaspoon vinegar) (or alternate milk of choice for dairy-free)
• 1 tablespoon olive oil (optional for creaminess)
• 1 tablespoon lemon juice (or white vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• Salt and pepper to taste

Directions

1. In a medium bowl, whisk together the Greek yogurt, buttermilk, olive oil (optional), and lemon juice until smooth.
2. Add the Dijon mustard, garlic powder, onion powder, dried dill, dried parsley, salt, and pepper. Mix well.
3. Taste and adjust seasoning if needed.
4. Store in an airtight container in the refrigerator for up to one week.

This ranch dressing is lower in fat and calories, thanks to Greek yogurt, and still has that creamy, tangy taste. You can also adjust the thickness by adding more buttermilk or alternate milk of choice.