Fresh Ranch Dip

By Naz Deravian

Published July 21, 2022

Fresh Ranch Dip
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
5 minutes
Rating
4(269)
Comments
Read comments

Creamy yogurt served alongside salty chips and vegetables, like crisp Persian cucumber, never disappoints. In this superbly simple recipe, a tub of Greek yogurt is transformed into a delicious dip that’s loosely inspired by the dominant flavors of ranch dressing. Add a handful of fragrant dill and chives, brighten things up with a little lemon juice and lemon zest, and you have yourself a party for a crowd (or for one!). This dip can be made a day in advance and travels well if kept cool. 

Featured in: How to Pack the Perfect Beach Cooler

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1(16-ounce) container plain Greek yogurt, preferably full-fat
  • 1large garlic clove, finely grated
  • ½cup finely chopped fresh dill leaves
  • 2tablespoons thinly sliced chives
  • 1small lemon
  • Kosher salt (such as Diamond Crystal)
  • Potato chips, Persian cucumbers or other crudités, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

115 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 226 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the yogurt in a medium bowl. (Save the container for storing your dip.) Add the garlic, dill and chives. Add ½ teaspoon of lemon zest and 1 tablespoon of lemon juice, and season with salt (about 1 teaspoon). Stir to combine and taste for seasoning. Be mindful not to oversalt if you plan to serve this with salty chips. Serve right away or transfer back to the container, cover and store in the fridge for up to 1 day.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
269 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Em

I would add a wee bit of mayonnaise

Seline

After swapping out half the yogurt for Mayo, adding lemon zest and a big handful of parsley it turned out divine!

KK

Made this to take to book club but ended up ditching it and grabbing some store-bought hummus instead - it just tasted like yogurt, not at all like ranch.

Jodie Kavanaugh

Every night’s dinner when my kids were young included this dip (I used a touch of honey, fresh dill, yoghurt & lemon) with carrot sticks and broccoli pieces. Every night. Nobody complained. It was lovely, easy, healthy and inexpensive.

SB

Agree with other reviews. Good base but needs more seasoning.

Susan

If made correctly and adding one other step to this recipe it comes out great without changes. Every time I make it no matter who is eating it people eat it all and ask for the recipe. Even people who can’t cook or hate cooking. You need to drain the yogurt for a day by wrapping a towel over it and put in a strainer over a bowl in the ref

Private comments are only visible to you.

Recipe Tags

or to save this recipe.