Ingredients
- 3/4 cup whole milk plain Greek yogurt
- 1/4–1/2 cup buttermilk (start with 1/4, add more for consistency)
- Juice of 1/2 lemon (~2 tbsp)
- 2 tsp dijon mustard
- 1 clove garlic, finely minced (or 1 tsp garlic powder)
- 1/4 medium onion, finely diced (~2 tbsp) (or 2 tsp onion powder)
- 1/4 cup fresh parsley, minced (or 1 tbsp dried)
- 2 tbsp fresh chives, minced (or 1 tbsp dried)
- 1 tsp salt
- 1/4 tsp black pepper
Method
Mix
- Whisk together yogurt, 1/4 cup buttermilk, lemon juice, and mustard until smooth.
- Stir in garlic, onion, parsley, chives, salt, and pepper.
- Add more buttermilk a tablespoon at a time until you reach the consistency you want — thick for dipping, thinner for drizzling over salads.
- Taste and adjust salt and lemon.
Storage
- Fridge: Up to 5 days in a sealed jar. Stir before using — it thickens as it sits.
- Dressing will firm up overnight; loosen with a splash of buttermilk or water.
Variations
- Dairy-free — use coconut yogurt and oat milk instead of Greek yogurt and buttermilk. Looser but works well as a dressing.
- Herb-forward — add fresh dill along with the parsley for a more classic ranch flavour.
Added Aug 27, 2026 · Updated Aug 27, 2026