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Healthy Greek Yogurt Ranch Dressing- creamy and healthier with that lovely classic ranch flavor we've all grown to love.
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Nutrition Facts
Healthy Greek Yogurt Ranch Dressing
Amount Per Serving (2 g)
Calories 62 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 0.2g1%
Cholesterol 2.1mg1%
Carbohydrates 1.7g1%
Fiber 0.6g3%
Sugar 0.8g1%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 servings of 2 tablespoons
Healthy Greek Yogurt Ranch Dressing
Prep Time:
5 mins
Total Time:
5 mins
 
Healthy Greek Yogurt Ranch Dressing- creamy and healthier with that lovely classic ranch flavor we've all grown to love.
Ingredients
  • For the seasoning mix:
  • 2 tablespoons dried minced onion
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • For Healthy Greek Yogurt Ranch Dressing:
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup Almond Breeze AlmondMilk Original*
  • 2 tablespoons organic mayo**
  • 2 tablespoons homemade ranch dressing seasonings see recipe above
Instructions
  1. For the seasoning mix:
  2. Whisk all seasonings together until well blended or pulse mixture several times in a food processor or shake seasonings together in a sealed jar.
  3. Store seasonings in an airtight container for up to 3 months.

  4. For Healthy Greek Yogurt Ranch Dressing:
  5. Simply stir all ingredients together in a container or jar with a lid and enjoy.
Recipe Notes

*If you prefer a thicker dressing, I would only use 1/4 cup almond milk to start and then add 1 tablespoon at a time until desired consistency is reached.
**Using mayo is optional and is really not necessary, but it adds a nice flavor. Many grocery stores are beginning to carry organic all-natural mayo products too.
***Seasoning makes about 3 dressing mixes.
****3 tablespoons this seasoning mix = 1 store-bought envelope packet of ranch dressing mix.

Author: Kim Lee
Course: condiment, Dressing

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