Name: Yogurt Ranch Dip Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup Low-Fat Plain Yogurt; 3 tbsp Mayonnaise; 1 tbsp Fresh Parsley; 2 tbsp Fresh Dill; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tbsp Lemon Juice; 1/4 tsp Salt; 1/4 tsp Pepper

This easy, zesty dip is perfect for vegetables. Make this yogurt ranch dip recipe for a charcuterie board or a quick lunch. It will become one of your favorite Creative Charcuterie Board Ideas.

Dips are important parts of charcuterie boards. No snack board is complete without them.

While it’s fine to buy all your dips at the store, this yogurt-based dip tastes amazing and is good for you at the same time. You can’t beat the flavor and nutrition!

Pin image of a yogurt dip surrounded by veggies.

Plus, it’s super-easy to customize, too. When you make dips at home, you can control how salty, savory, or bold it tastes.

If you love ranch dressing, then make this dip. After one bite, you’ll wonder why it took you so long to make it.

Seriously, it tastes that good!

ingredients for yogurt dip recipe all in separate bowls.

What’s In Yogurt Ranch Dip

This is a zesty and tasty dip made completely from scratch. There are no shortcuts here – no spice packets or powders.

So, what’s in a homemade ranch dip?

Here is what I used to make my yogurt ranch dip recipe, along with why I used them. The exact ingredient amounts are in the printable recipe card at the bottom of this post.

Yogurt – Use low-fat, plain yogurt, not Greek yogurt. Greek yogurt is too thick.
Mayonnaise – This keeps the dip creamy while adding a tangy flavor to it.
Parsley – Fresh parsley has a lot more aroma than dried.
Dill – This makes it taste like ranch dressing; use fresh dill because it will have a bolder flavor.
Garlic Powder – This is an essential spice, giving it a pop of flavor.
Onion Powder – I always use garlic and onion together, they complement each other perfectly.
Lemon Juice – Fresh lemon juice from a lemon will taste brighter and sweeter.
Salt and Pepper – Use just enough to enhance all the other flavors.

a mixing bowl of yogurt dip ingredients with a spoon that is ready to be mixed.

Recipe Variations

The beauty of making a dip from scratch is that you can make it taste exactly how you want it to.

So, here are a few different ways that you can change this recipe.

Dairy-free – Use a dairy-free yogurt instead of plain yogurt.
Spicy – Add a few drops of Sriracha to add some heat.
Lemon Juice – Instead of lemon juice, use lime juice. Or use them together.
Add cheese – Sprinkle some parmesan or feta cheese into the dip.
Cottage Cheese – You can also use cottage cheese instead of yogurt.
Sour Cream – Replace the mayo with some sour cream.

These are just a few basic variations you can make. Feel free to change it up how you want to!

A veggie yogurt dip surrounded by cheese and veggies.

You can also just add more dill or less onion powder.

There are so many simple ways to change this delicious dip.

How Long Does Homemade Dip Last

Homemade dips are the perfect thing to make ahead and store in your refrigerator.

Store this homemade ranch dip in a spillproof and airtight container. Keep it in the refrigerator for up to one week.

It’s better to eat it when it’s fresh. As it sits in the refrigerator, it might begin to separate. All you have to do is give it a quick stir and it’s ready to eat again.

For the best results, I suggest eating the dip within three or four days.

A close up of yogurt veggie dip on a charcuterie tray.

It’s such an easy recipe that you can make it right before you set out the charcuterie board, too.

More Charcuterie Board Recipes

This zesty ranch dip will taste perfect on any charcuterie board that you make. Here are a few of my favorite ones.

There are so many creative and fun ways to prepare snacks for your party guests.

Supplies you’ll need

This post contains affiliate links. Read my full disclosure.

homemade yogurt dip on a white background with other charcuterie board ingredients

Are you ready for the recipe? Here you go! It’s as easy to make as 1-2-3.

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