Servings: 1 cup 1x
Ingredients
- ¾ cup (6 oz.) organic plain yogurt
- ¼ cup sour cream*
- 1 ½ tsp. apple cider vinegar**
- 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
- Put all ingredients in a medium bowl and mix well until combined.
- Optional step: For a thinner consistency, add milk or buttermilk 1 tablespoon at a time, until desired consistency is achieved.
- Chill for 30 minutes before serving.
- To serve as a dip, garnish with fresh dill, parsley, herbs, or chives.
- Store in the fridge in an airtight container, such as a mason jar, for up to 1 week.
Notes
*May substitute with ¼ cup mayonnaise, buttermilk, or Greek yogurt
**May substitute with white vinegar, red wine vinegar, or fresh lemon juice
To make this recipe low-calorie and low-fat: Use 2% yogurt and opt for lite sour cream instead of regular.
For a Paleo, Whole30, and dairy-free version: Opt for this Paleo Reanch Dressing recipe.
To change the consistency: To thicken the ranch dressing, use Greek yogurt instead of organic plain yogurt. For a thinner version of the dressing, use ¼ cup buttermilk in place of the sour cream or add small amounts of milk or buttermilk until the desired consistency is achieved.
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