Description
A creamy and flavorful ranch dip made lighter with Greek yogurt, perfect for veggies, chips, or as a sandwich spread.
Ingredients
Units
Scale
- 1 cup plain nonfat Greek yogurt
- 1/4 cup low-fat buttermilk
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- In a medium bowl, combine the Greek yogurt and buttermilk. Stir until smooth.
- Add in dill, chives, parsley, garlic powder, onion powder, salt, and pepper.
- Stir until all ingredients are well mixed.
- Taste and add lemon juice if desired for brightness.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled with fresh veggies, chips, or as a spread.
Notes
- For a thicker dip, reduce or omit the buttermilk.
- Use dried herbs if fresh ones aren’t available—just reduce the quantity by one-third.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 1g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 2mg