Best 10 Yogurt Ranch Recipes

GREEK YOGURT RANCH SALAD DRESSING

Steps:

• Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes.
• Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

LOW-FAT GREEK YOGURT RANCH DIP

Steps:

• Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

YOGURT RANCH

Steps:

• Add the yogurt and Ranch Seasoning to a bowl and mix until evenly combined. Serve as a dip with vegetables or whatever you like!
• Add the parsley, salt, garlic powder, onion powder, basil, thyme, sugar and some black pepper to a small jar with a lid. Secure the lid and shake until combined.

RANCH YOGURT DIP

Steps:

• In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers.

YOGURT RANCH DRESSING/DIP

Steps:

• Combine and whisk together the yogurt and mayonnaise. Add seasonings and finish whisking until evenly blended. Chill for at least two hours before using.

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)

Steps:

• Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

YOGURT RANCH DRESSING MARINATED CHICKEN LEGS AND TENDERS

Steps:

• Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
• Wash and dry the chicken pieces and coat them in the dressing.
• Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
• Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
• Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.

YOGURT-RANCH DIPPING SAUCE

Steps:

• In a small bowl, stir together mayonnaise, yogurt, herbs, and vinegar. Season with salt and pepper to taste and serve. Leftovers can be refrigerated in an airtight container up to 3 days.

SPICY BAKED SWEET POTATO FRIES WITH COOL GREEK YOGURT RANCH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub sweet potatoes or peel off the skin, if you desire (I like to leave it on). Cut sweet potatoes into approx. 1/4-inch matchsticks. Put sweet potatoes into a large bowl and sprinkle the cornstarch over the top. Toss with your clean hands until all of the fries are coated. Drizzle with olive oil and toss again. Add maple syrup or brown sugar, chili powder, cinnamon, cayenne pepper, and salt. Toss until all of the fries are coated.
• Lay fries on a baking sheet, making sure there is a little space around each fry - don't crowd or pile them! Depending on the size of your baking sheet, you may need to use two (I do).
• Place in oven and bake until golden brown and many are crisp, about 25 minutes, turning carefully at right around the 15 minute mark. Remove fries from oven and let cool a bit.
• While the fries are baking, make your ranch dip. In a small bowl, stir together all of the dip ingredients. Taste and add more salt and pepper if desired.
• Add more salt to the fries if you like. Serve warm with the ranch dip.

THE YOGURT SHOPPE CAFE RANCH CHICKEN

Steps:

• Preheat oven to 375º.
• In a large bowl, mix mayonnaise, buttermilk, and ranch with wire wisk until smooth. It should be thicker than salad dressing.
• Place chicken in a 13 x 9-inch baking dish that has been coated with non-stick spray and cover with mixture.
• Top with bread crumbs, pepper, paprika, and parsley to taste.
• put in oven and bake 30-45 minutes.
• Serve over mashed potatoes or rice.
• Enjoy.