Ranch salad dressing

  • Prep Time
    5 min.
  • Cook Time
    1 hr. (chill time)
  • Servings
    4-6 servings (1 ¼ cups)

Great Tastes of Manitoba 2020-21


1 cup (250 mL) plain Greek yogurt
¼ cup (60 mL) mayonnaise
1 tsp (5 mL) onion powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dried chives
1 tsp (5 mL) dried dill
1 tsp (5 mL) dried parsley
2 tsp (10 mL) lemon juice or white vinegar
Salt and pepper
milk (optional)


Combine all of the ingredients. If desired, thin the dressing adding 1 Tbsp (15 mL) at a time of milk (or cream) until desired consistency is reached.

Let the dressing rest in the fridge for at least an hour. Dressing will keep in the fridge up to 7 days.


This dressing is thick enough to do double duty as a dip. Whip up a quick batch and serve with cut vegetables.

To use fresh herbs in place of dried, double the amount called for. So instead of 1 tsp, use 2 tsp of any finely minced fresh herb.