Nonfat Greek Yogurt Ranch Dip Recipe
Nonfat Greek yogurt is already strained thicker than regular yogurt, so it stands in for sour cream and mayo without needing extra thickeners, and it brings a big protein boost for almost no fat. A short chill lets the garlic and dried herbs soften and the flavors actually meld instead of tasting raw and separate.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 2 cups nonfat Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 clove garlic clove, finely minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Nutrition per serving
- Calories
- 34
- Protein
- 6g
- Carbs
- 2g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Whisk the nonfat Greek yogurt in a medium bowl until smooth; it should already be thick enough to hold a spoon upright.
- 2Stir in the chopped dill, chives, and finely minced garlic.
- 3Add the lemon juice, salt, and black pepper and stir until fully combined and evenly speckled with herbs.
- 4Cover and refrigerate for at least 30 minutes, this lets the raw garlic mellow and the herb flavors spread through the whole batch.
- 5Taste and adjust salt or lemon juice before serving. Stir once more just before serving, since Greek yogurt can release a little liquid on top as it sits.
Tips & variations
- Whisk the yogurt on its own first, before adding anything else, to smooth out any lumps left from the container.
- Swap the dill and chives for 1 teaspoon each of dried onion powder and dried dill if fresh herbs aren't on hand; use about a third of the amount since dried herbs are more concentrated.
- Stir in a pinch of smoked paprika or a dash of hot sauce for a spicier version.
- Thin the dip with a tablespoon of water or extra lemon juice to turn it into a pourable salad dressing.
- Use it as a lower-fat swap for mayo in chicken salad or as a sandwich spread.
Storage & reheating
Store the dip covered in the refrigerator for up to 5 days. It will thicken further and may release a bit of liquid on the surface; just stir it back in before serving. This dip is not meant to be reheated or frozen, as Greek yogurt separates and turns grainy once frozen.
Tips from the Tulo kitchen
- If the dip tastes flat straight out of the fridge, a squeeze of extra lemon juice right before serving brightens it back up.
- Pat vegetables dry after washing before dipping, since extra water on the veggies can thin the dip out over time.
FAQ
Can I use regular Greek yogurt instead of nonfat?
Yes, full-fat or 2% Greek yogurt works the same way in this recipe; the dip will be slightly richer and less tangy, since fat mutes some of the sourness nonfat yogurt has.
Why is my dip watery?
Some nonfat Greek yogurt brands are strained less than others and release liquid (whey) as they sit. Stir it back in, or strain the yogurt through a paper towel-lined strainer for 15 minutes before mixing if it's especially thin.
Is nonfat Greek yogurt a good substitute for sour cream in dips?
Yes, it's a near 1:1 swap by texture and holds up the same way in a cold dip, but it's noticeably higher in protein and lower in fat, and slightly more tangy than sour cream.
How long does homemade yogurt dip last in the fridge?
Up to 5 days when kept covered and cold. Discard it if it develops an off smell or a strong sour taste beyond its usual tang.
