Ingredients

▢1cup 2% Greek Yogurt

▢1/2 cup milk (Fairlife if you want even more Protein)

▢3/4 – 1 teaspoon dried dill weed

▢1/2 teaspoon dried parsley

▢1/2 teaspoon dried chives

▢1/4 teaspoon onion powder

▢1/2 teaspoon garlic powder

▢1/4 teaspoon fine sea salt

▢1/8 teaspoon finely cracked pepper

▢Freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

Whisk together the yogurt and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes

• I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.
• You can also just take the powder ranch dip packets and add that to your plain yogurt and you’re done! 
• Servings: 24 1 tbsp servings (recipe makes about 1 1/2 cups)
• Calories: 25kcal · Carbohydrates: 1g · Protein: 3g · Fat: 1g ·