Homemade Greek Yogurt Ranch Dressing

Are you looking for a healthier ranch dressing your kids will love? 

Greek Yogurt Ranch Dressing - MOMables.com 2

Unfortunately, the stuff at the store has a mile-long ingredients list with unidentifiable ingredients; and the powdered stuff has MSG!

My kids love to dip fruits and veggies in ranch dressing, and I love its creaminess on my grilled chicken salad.

Most homemade recipes either call for mayonnaise, buttermilk, or both, and because I’m not keen on the powdered stuff, I’ve been spending nearly $6 on the freshly made organic stuff.

While searching for a healthier recipe for homemade ranch dressing, I met mom blogger, Laura Cipullo of Mom Dishes It Out.

She has a delicious recipe that uses Greek yogurt instead of the traditional mayonnaise ingredient. I was immediately attracted to this recipe not only for its simplicity but also because it uses real ingredients.

If you are a first-time visitor or have been loving our recipes for a while, you should know that here at MOMables, we promote recipes that use real ingredients. For this reason, all of our school lunch menus cut out the boxed “stuff” and keep it real.

I am glad Laura has this quick recipe because my kid’s intake of raw veggies has now increased. The fact that it’s made with Greek yogurt is a bonus—lots of protein and calcium for their little growing bodies. For me, it’s a lot more “waistline” friendly than the organic stuff I was buying.

This dressing works well as a lunch box dip too! If you omit the buttermilk, it’s thick enough to dip away!

Greek-Yogurt-Ranch-Dressing Recipe MOMables.com

Greek Yogurt Ranch Dressing
 
Makes about ½ cup ranch dressing.
Author:
Cuisine: Lunch
Ingredients
  • ⅓ cup nonfat Greek yogurt, plain
  • 2 tablespoons parsley
  • ⅛ teaspoon garlic powder
  • ½ teaspoon garlic paste
  • 1 teaspoon vinegar
  • ⅛ teaspoon dill, or to taste
  • Salt and pepper
  • 3 tablespoons buttermilk
Instructions
  1. Place the yogurt in a sieve, and allow the excess liquid to drain.
  2. In a medium bowl, stir together the strained yogurt, parsley, garlic powder, garlic paste, vinegar, and dill. Season to taste with the salt and pepper.
  3. Add the buttermilk. If the mixture is too thick, add more buttermilk for desired consistency.
  4. Refrigerate for at least 2 hours before serving to allow the flavors to come together.

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Laura’s nutrition blog has nutrition tips and encourages readers to adopt a wholesome way of eating that incorporates all foods in moderation. Laura resides in New York City with her husband and children and you can also read her advice on navigating nutrition for a family on her blog Mom Dishes It Out.

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