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5 from 1 review

Wholesome Garden Herb Ranch Dressing

Recipe by Kristina Hanson

This fresh, homemade dressing swaps heavy sour cream for Greek yogurt, offering a protein-boosted, creamy texture without sacrificing that classic tangy flavor. It is a lighter, preservative-free alternative to bottled versions, perfect for drizzling over salads or using as a savory dip for crisp vegetables.

  • Total Time10 minutes
  • Yield8 servings 1x

Ingredients

Scale

Fresh Produce & Herbs

  • 1 tablespoon fresh chives, finely minced (about 3g)
  • 1 tablespoon fresh parsley, finely minced (about 4g)
  • 1 tablespoon fresh dill, finely minced (about 4g)
  • 1 clove garlic, pressed or very finely minced (about 5g)

Dairy & Pantry Staples

  • ½ cup plain Greek yogurt (2% fat recommended) (about 115g)
  • ⅓ cup low-fat buttermilk (shake well before pouring) (about 80ml)
  • 2 tablespoons mayonnaise (preferably olive oil-based) (about 30g)
  • 1 to 2 teaspoons freshly squeezed lemon juice (to taste) (5–10ml)
  • ½ teaspoon onion powder (about 1.5g)
  • ¼ teaspoon fine sea salt (or to taste) (about 1.5g)
  • Freshly ground black pepper (approx. 5–6 twists)

Instructions

  1. Prepare the aromatics: Wash and thoroughly dry the fresh herbs. Finely mince the chives, parsley, and dill. Press or mince the garlic clove until it is nearly a paste to ensure it blends smoothly without leaving large raw chunks.
  2. Create the base: In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, and onion powder until the mixture is completely smooth and free of lumps.
  3. Combine and season: Stir in the prepared fresh herbs, minced garlic, 1 teaspoon of the lemon juice, salt, and black pepper.
  4. Adjust consistency: Gradually pour in the buttermilk while whisking constantly. Start with slightly less than ⅓ cup and add more until you reach your desired thickness (use less for a thick dip, or the full amount for a pourable salad dressing).
  5. Final adjustment: Taste the dressing. Add the remaining teaspoon of lemon juice if you prefer more acidity/tang, or a pinch more pepper for a spice kick.
  6. Rest and serve: For the best flavor development, let the dressing rest in the refrigerator for at least 10 minutes before serving.

Notes

  • Storage: Keep in an airtight container in the refrigerator for up to 5–7 days. The dressing may thicken slightly when chilled; simply stir in a teaspoon of water or milk to loosen it up if needed.
  • Dietary Adjustments:
    • Keto: This recipe fits well within keto macros due to the low carb count. For higher fat content, swap the low-fat buttermilk for heavy cream or whole milk.
    • Lower Sodium: Omit the added salt entirely and rely on the lemon juice and herbs for flavor; the mayonnaise and buttermilk provide some natural sodium.
  • Allergy Alert: This recipe contains Milk (yogurt, buttermilk) and Eggs (mayonnaise).
  • Flavor Variation: For a smoky “Southwest” version, stir in ½ teaspoon of smoked paprika and swap the lemon juice for lime juice.

Nutrition Facts (approx. 2 tbsp): Calories: 40 kcal | Total Fat: 3 g (Saturated Fat: 0.5 g) | Cholesterol: 5 mg | Sodium: 115 mg | Total Carbs: 2 g (Dietary Fiber: 0 g, Sugars: 1 g, Net Carbs: 2 g) | Protein: 2 g

Based on 2% Greek yogurt and olive oil mayonnaise. These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 10 minutes
  • Category: Condiment / Dressing
  • Cuisine: American

Find it online: https://dailyzests.com/wholesome-garden-herb-ranch-dressing/