Pin it I was standing in my kitchen one afternoon, staring at a container of Greek yogurt and a bunch of wilting herbs, when it hit me: ranch dip didn't have to come from a packet. I chopped the dill and chives, whisked everything together, and tasted it with a carrot stick. The tangy creaminess, the bright bursts of green flavor—it was better than anything I'd bought. I've been making it this way ever since.
The first time I brought this to a gathering, I set it out with vegetables and pita chips and didn't say a word. People kept coming back, asking what was in it, surprised when I told them it was just yogurt and herbs. One friend scraped the bowl with a celery stick and asked me to text her the recipe before she left. That's when I knew this dip had staying power.
Ingredients
- Plain Greek yogurt: The base of everything, thick and tangy. Whole or 2% gives you the best texture and richness.
- Mayonnaise: Just enough to smooth out the tang and add a little body. You can use light mayo or skip it entirely for a leaner dip.
- Fresh dill: Bright, grassy, unmistakably ranch. Dried dill works in a pinch, but fresh makes all the difference.
- Fresh chives: Mild onion flavor without the bite. Snip them fine so they blend right in.
- Fresh parsley: Adds color and a clean, herbal note that balances the richer flavors.
- Garlic powder: Mellow, savory depth that doesn't overpower. Fresh garlic can be too sharp here.
- Onion powder: Sweet and earthy, it rounds out the ranch profile beautifully.
- Lemon juice: Freshly squeezed brings brightness and keeps the dip from feeling too heavy.
- Dijon mustard: A tiny bit adds complexity and a subtle tang you can't quite name but definitely taste.
- Kosher salt and black pepper: Essential for bringing all the flavors into focus. Taste as you go.
Instructions
- Whisk the base:
- In a medium bowl, combine the Greek yogurt and mayonnaise. Whisk until smooth and completely blended, with no streaks.
- Add the herbs and seasonings:
- Stir in the dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper. Mix thoroughly so every spoonful is evenly flavored.
- Taste and adjust:
- Dip a vegetable or spoon in and taste. Add more salt, lemon, or herbs if needed.
- Thin if desired:
- If the dip feels too thick, stir in a teaspoon or two of milk or water until it reaches your preferred consistency.
- Chill and let the flavors meld:
- Cover the bowl and refrigerate for at least 30 minutes. This resting time lets the herbs bloom and the flavors deepen.
- Serve cold:
- Bring out the dip with fresh vegetables, chips, or use it as a creamy spread for wraps and sandwiches.
Pin it I remember making a double batch of this for a summer cookout and watching it disappear before the burgers even came off the grill. Someone asked if I'd made it from scratch, and I realized how rare that had become. It felt good to say yes, to know exactly what was in the bowl, and to see people enjoy something so simple and real.
How to Store and Keep It Fresh
This dip keeps well in an airtight container in the fridge for up to five days. The flavors actually improve after a day or two as the herbs continue to infuse. If it thickens up, just stir in a splash of water or milk before serving. I like to make it the night before a party so it's ready to go and tastes its best.
Ways to Use This Dip Beyond Vegetables
I've spread this on turkey sandwiches, dolloped it over baked potatoes, and stirred it into pasta salad for extra creaminess. It works as a topping for tacos, a base for grain bowls, or even a drizzle over roasted vegetables. Once you have a batch in the fridge, you'll find reasons to use it everywhere.
Substitutions and Variations
If you don't have fresh herbs, use a teaspoon each of dried dill, chives, and parsley. For a dairy-free version, swap the yogurt for a thick coconut or cashew-based alternative and use vegan mayo. A pinch of cayenne or smoked paprika adds warmth, and a teaspoon of hot sauce gives it a tangy kick.
- Try adding crumbled feta or blue cheese for a bolder, creamier dip.
- Stir in a tablespoon of sour cream for extra tang and richness.
- Mix in a teaspoon of horseradish for a sharper, more assertive flavor.
Pin it This dip has become one of those quiet staples in my kitchen, the kind of recipe I don't think about until I need it, and then I'm so glad it's there. I hope it finds a place in your routine too.
Recipe FAQs
- → What can I use instead of mayonnaise?
For a lighter option, substitute all mayonnaise with Greek yogurt to maintain creaminess.
- → Can dried herbs replace fresh ones?
Yes, use one teaspoon each of dried dill, chives, and parsley as a substitute for fresh herbs.
- → How do I adjust the dip's consistency?
Add 1–2 teaspoons of milk or water to thin the dip to your preferred texture.
- → What vegetables pair well with this dip?
Carrots, cucumber, bell peppers, celery, and pita chips are excellent choices for dipping.
- → Is this dip suitable for gluten-free diets?
Yes, all ingredients are gluten-free, making it suitable for gluten-sensitive individuals.