Greek Yogurt Ranch (that actually tastes good)
I’ve always been a Caesar dressing girl, but lately I’ve found myself gravitating towards ranch. Specifically, homemade Greek yogurt ranch. It’s simply the best ranch dressing I’ve ever tried. It’s perfect for dipping fresh vegetables or for topping spring and summer salads.
When I first tried to make a Greek yogurt ranch, it was someone else’s low-fat recipe. Seriously, there was no fat in the recipe, and they used low-fat yogurt. It wasn’t good. So I made my own recipe, and it tastes better than store-bought. There is a nice balance of salt, fat, and acid. You get the benefits of probiotics, but with all the same great flavors of classic ranch dressing. It only takes a few minutes (maybe 5 tops) to throw together, and it sure beats store-bought dressing. You should try it on this Pickle Bacon Ranch Pasta Salad!
Fermented Ingredients in This Greek Yogurt Ranch
I love packing recipes with fermented ingredients! I always use two homemade fermented ingredients in this recipe: either my homemade fruit vinegars or kombucha vinegar + fermented pickle brine.
Pickle brine really sends homemade ranch dressing to the next level. Roasted garlic sauerkraut brine or leftover horseradish pickle brine are my favorites. Any garlicy fermented vegetable brine will do. I tend to use fermented pickle brine because my pickle recipes yield the most brine.
Probiotic Ranch Salad Dressing
Fermented vegetable brine and yogurt both add lots of probiotics to this dressing. You can substitute fermented vegetable brine if needed, though. Some great options are store-bought pickle brine, pepperoncini brine, olive juice, or extra vinegar.
Equipment You May Need
The only special equipment I recommend, and I recommend this for all salad dressings, is a stick blender. I think if you frequently make salad dressings at home, having a stick blender is a fantastic kitchen asset. Also, this recipe at 1x blends perfectly in a 16-ounce mason jar, but any wide-mouth jar will work great.
Homemade Greek Yogurt Ranch Salad Dressing
Finally, a Greek yogurt ranch dressing that actually tastes good! Made with a little yogurt and pickle brine, this ranch salad dressing is packed with probiotics. Try it on your favorite salads and pasta salads.
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup thick yogurt (Greek or Skyr)
- 1 tablespoon olive oil
- 1 tablespoon pickle brine
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon parsley (fresh or dried)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon finely cracked pepper
Instructions
- Add all the ingredients to a wide mouth jar. This recipe makes about 3/4 cup of dressing so a 16 oz mason jar works great.
- Using an immersion (stick) blender, pulse until fully combined and smooth. (You can also blend the dressing in a food processor if you don’t have a stick blender)
- Serve right away, or store the dressing in an airtight jar/bottle in the refrigerator for up to 4 days.
- Try this dressing on my Pickle Bacon Ranch Pasta Salad and my Spring Gut Health Pasta Salad
- If you love this easy recipe, please leave a five-star review below!
Notes
- If serving after refrigerating: the dressing may separate and clump a little in the fridge. Shake well before serving.
- My favorite fermented vegetable brine to use is leftover roasted garlic sauerkraut brine or leftover horseradish pickle brine.
- Fermented vegetable brine adds probiotics, but you can substitute it with store-bought pickle brine, pepperoncini brine, olive juice, or extra vinegar if needed.
Ranch is my favorite and now made even better with added microbes! Loving this on my pasta salads this spring!