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 to use as a salad dressing.
Ingredients
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
Instructions
- Whisk Greek yogurt, mayonnaise, garlic powder, onion powder, and dried dill in a medium bowl until smooth.
- Stir in fresh chives and 2 tablespoons pickle brine.
- Taste and add black pepper and salt as needed. Add more pickle brine for extra tang.
- Refrigerate covered for 30 minutes to blend flavors.
- For thinner dressing, whisk in cold water 1 teaspoon at a time.
Notes
Keeps in airtight container for 5-7 days.