¾cup milkI used skim, use whole milk for a thicker consistency
¾cupGreek yogurtI used fat free, use regular for a thicker consistency
1tbspfresh lemon juice
2tspDried Chives
2tspDried Dill
1tspDried Parsley
½tspGarlic Powder
½tspOnion Powder
¼tspsalt
⅛tspblack pepper
Instructions
In a small bowl, whisk together the yogurt and milk until smooth.
Add the seasonings to the milk and yogurt mixture. Whisk to combine.
Add the lemon and whisk again.
Cover or pour into a jar until ready for use.
Shake or stir before use
Enjoy!
Notes
This salad dressing recipe makes 16 oz, I filled two 8 oz. mason jars. You can store your dressing in an airtight container in the refrigerator for 2 weeks.The flavors will intensify as the homemade salad dressing is in the refrigerator, it is delicious right away, but if you can leave it in the refrigerator for a few hours or even over night before use it will taste even better.I used skim milk and fat free greek yogurt, if you decide to do the same, it will make your homemade ranch dressing thinner. However, just because it's thinner in consistency it doesn't mean it is lacking in flavor! We use this recipe regularly and it's even kid-approved.