Yogurt Ranch Dip

• 1 cup plain Greek yogurt
• 2 tablespoons buttermilk
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 In a medium bowl, whisk together the Greek yogurt and buttermilk until smooth.
2. 2 Stir in the apple cider vinegar.
3. 3 Add the fresh dill, parsley, and chives, mixing well.
4. 4 Sprinkle in the garlic powder, onion powder, thyme, salt, and pepper.
5. 5 Whisk until all ingredients are well combined and evenly distributed.
6. 6 Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Equipment

• Medium bowl
• Whisk

Variations

• For a tangier flavor, use sour cream mixed with Greek yogurt.
• Add a dash of paprika for a smoky twist.

Substitutions

• If buttermilk is unavailable, use lemon juice mixed with water.
• Substitute fresh herbs with dried herbs, using one-third of the amount.

Pairings

• Perfect with crispy baked potato wedges.
• Pairs well with a fresh garden salad.

Nutrition

Tips

• For a thinner dip, add an extra tablespoon of buttermilk or water.
• Experiment with different herbs based on your preference.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Does not freeze well due to the fresh herbs; texture may change.

Serving Suggestions

• Serve with fresh veggie sticks, pita chips, or as a sandwich spread.
• Great accompaniment for grilled chicken or fish.

FAQ