Greek Yogurt Ranch

This is a quick ranch recipe that uses a Greek yogurt base instead of the traditional buttermilk and sour cream. A small amount of mayonnaise and some pickle brine help round it out and give it that classic ranch tang. It's a solid dip for vegetables or wings as-is, or you can thin it out…

Published: November 5, 2025
by Maribelle Harper

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Ingredients (Yields ~2.5 cups)

2 cups plain full-fat Greek yogurt
1/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried dill
1 tablespoon fresh chives (or dill/scallions)
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons pickle brine
Salt, to taste

Combine the Base

In a medium bowl, whisk together the Greek yogurt, mayonnaise, garlic powder, onion powder, and dried dill.

I find it’s best to mix the dried spices into the yogurt base first before adding the liquids; this helps them hydrate and avoids a gritty texture.

Add Herbs and Brine

Once the base is smooth, stir in the fresh chives and 2 tablespoons of the pickle brine.

The pickle brine is what gives it a more “craveable” flavor, similar to the tang in regular ranch. I just use the brine straight from a jar of pickles.

Taste and Let it Rest

Now, taste it for salt. The pickle brine is already salty, so you may not need much. Add the black pepper and any additional salt to your preference.

If you like more tang, you can add the remaining 2 tablespoons of pickle brine.

This is the most important part: cover the bowl and let the ranch rest in the fridge for at least 30 minutes.

This step is not optional; the flavors need time to meld, especially the dried herbs. It will taste much better after it sits.

Thin for Dressing (Optional)

If you’re serving this as a dip, it’s ready to go after resting.

If you want a thinner salad dressing, just whisk in cold water, about 1 teaspoon at a time, until you get the consistency you want.

The ranch will keep in an airtight container in the fridge for ~5-7 days.

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