Yogurt Ranch Dressing, 3 Ways: Classic, Spicy, or Sweet

October 15, 2018
3 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Makes about 1 1/2 cups
Author Notes

This California-style ranch dressing gives a refresh to the original recipe by ditching the mayo and using yogurt as the base instead. In this version, adapted from a recipe by Tara O'Brady, yogurt adds a tangy flavor and silky texture, while freshly chopped herbs and alliums bring a brightness you won't find in the traditional dried packet seasoning. The best part about this recipe, though, is that it's endlessly riffable: If you're craving something spicy, stir in a tablespoon of zingy Sriracha (it's heaven on pizza, if you're into that); to bring a bit of umami flavor, mix in a tablespoon of miso (or three, like this miso ranch recipe does). You can also try experimenting with whatever spices and herbs you've got in your kitchen—it's pretty much impossible to go wrong. —Food52

Test Kitchen Notes

This recipe is featured in the story, 3 Tangy, Yogurt-y Twists on Classic Ranch, sponsored by Real California Milk. —The Editors

What You'll Need
Watch This Recipe
Yogurt Ranch Dressing, 3 Ways: Classic, Spicy, or Sweet
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • 1 small clove garlic, minced
  • 2 teaspoons lemon juice or white wine vinegar
  • 1/2 cup Real California Yogurt
  • 1/2 cup well-shaken Real California Buttermilk
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 drop honey, as needed
  • For miso version: 1 tablespoon miso
  • For Sriracha version: 1 tablespoon Sriracha
  1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, and yogurt. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper, and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
  2. For the miso version: Whisk in the miso. For the Sriracha version: Stir in the Sriracha.
  3. Cover and refrigerate for 1 hour before using, to allow the flavors to blend and develop.

See what other Food52ers are saying.

0 Reviews