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A bowl of greek yogurt ranch dip served with an assortment of veggies.

Greek Yogurt Ranch Dip

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  • Author: Shannon Emery
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: Approximately 2 cups 1x


Easy Greek Yogurt Ranch Dip! Creamy, tangy, herby and super fresh tasting thanks to fresh dill and chives. SO GOOD. This simple yogurt ranch dip will take your veggie platter to a whole new dipping level!


  • 2 cups plain Greek yogurt
  • 1 cup Parmigiano-Reggiano, finely grated
  • 1/3 cup buttermilk
  • 1/2 cup chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon cayenne (optional)
  • kosher salt to taste
  • coarsely ground black pepper to taste
  • Optional: 1-2 teaspoons additional herbs such as fresh thyme or Italian parsley, finely chopped


  1. Mix: In a large bowl, whisk together all of the ingredients for the dip. Season with more cayenne, salt, and pepper, to taste. Allow the dip to chill in the refrigerator for about 30 minutes to allow the flavors to develop.
  2. Serve: After the dip has chilled, serve with an assortment of vegetables and let your guests help themselves!


  • Make ahead: The dip can be made up to a week ahead. Store in an airtight container in the refrigerator. When ready to use, give it a few stirs before serving as some of the liquids may have separated slightly.
  • Ideas for what to serve with this dip: Serve with an assortment of raw vegetables, spoon onto roasted vegetables, use as a dip for chicken strips and jojo potatoes (or chicken drumsticks and chicken wings), spread it on burgers, sandwiches, and wraps, use as a dressing for salads (spoon on a few dollops for a thicker salad dressing or thin it out a little with additional buttermilk or even a little extra virgin olive oil), and chips! The options might just be endless.
  • Category: Appetizer
  • Method: Stir
  • Cuisine: American
  • Diet: Gluten Free
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