Servings: 1 cup 1x
Ingredients
- ¾ cup (6 oz.) organic plain yogurt
- ¼ cup sour cream (may substitute with ¼ cup mayonnaise, buttermilk, or Greek yogurt)
- 1 ½ tsp. apple cider vinegar (may substitute with white vinegar, red wine vinegar, or fresh lemon juice)
- 1 ¼ tsp. dried dill or 1 ¼ tablespoons fresh dill
- 1 tsp. dried parsley or 1 tablespoon fresh parsley
- 1 tsp. dried chives or 1 tablespoon fresh chives
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. salt, plus more to taste
- ¼ tsp. black pepper
- Fresh dill, chives, parsley, or fresh herbs of choice for topping
- Optional: regular milk or buttermilk for thinner consistency
Instructions
- Combine all ingredients in a medium bowl.
- Mix until well combined.
- Optional step: for thinner consistency, add milk or buttermilk until desired consistency is achieved, 1 tablespoon at a time
- Chill for 30 minutes before serving.
- To serve as a dip, garnish with fresh dill, fresh parsley, herbs, or fresh chives.
- Store in the fridge in an airtight container, such as a mason jar, for up to 1 week.
Notes
We prefer sour cream over buttermilk for a creamier ranch. However, if you prefer a homemade buttermilk ranch dressing, opt for ¼ cup buttermilk — just be aware that this will result in a thinner consistency.
For a thicker ranch dip, use Greek yogurt in place of the plain yogurt in the original recipe.
Nutrition Information
- Serving Size: 2 Tbsp.
- Calories: 30
- Fat: 2 g
- (Sat Fat: 1 g)
- Sodium: 95 mg
- Carbohydrate: 2 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 1 g