Greek Yogurt Ranch Herb Dip

# What You’ll Need:

01 - 1 cup plain Greek yogurt (whole or 2%)

02 - 1/4 cup mayonnaise (light optional)

03 - 2 tablespoons fresh dill, finely chopped

04 - 2 tablespoons fresh chives, finely chopped

05 - 1 tablespoon fresh parsley, finely chopped

06 - 1 teaspoon garlic powder

07 - 1/2 teaspoon onion powder

08 - 1 teaspoon freshly squeezed lemon juice

09 - 1/2 teaspoon Dijon mustard

10 - 1/4 teaspoon kosher salt

11 - 1/8 teaspoon freshly ground black pepper

01 - Whisk together Greek yogurt and mayonnaise in a medium bowl until smooth and creamy.

02 - Add chopped dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and black pepper to the base mixture.

03 - Stir until all components are thoroughly combined.

04 - Taste and modify seasoning as desired. For a thinner texture, stir in 1 to 2 teaspoons of milk or water.

05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.

06 - Serve chilled alongside fresh vegetables, chips, or as a sandwich spread.

01 -

It comes together in ten minutes, which means you can make it while your guests are still outside wondering what you're serving.
The tanginess feels unexpectedly sophisticated without requiring any fancy ingredients or techniques.
It tastes even better the next day, so you can prep it ahead without guilt.

02 -

Fresh herbs make this recipe; dried herbs taste flat by comparison, though they work if that's what you have (use one teaspoon of each).
The dip continues to develop flavor as it sits, so leftovers are often better than the moment you make it.

03 -

Chop your herbs right before mixing so they're at their brightest and don't oxidize sitting in a bowl.
Taste as you season because every brand of yogurt has different salt content, and you want this to taste like you made it, not like a recipe.