Greek Yogurt Cucumber Ranch Dressing

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Skip the bottled stuff and make this Greek yogurt cucumber ranch dressing instead. Cool cucumbers, fresh herbs, and creamy Greek yogurt create a flavorful, protein-packed dressing that’s delicious as a dip or on salads, chicken shawarma sheet pan, sourdough flatbreads, and more!

We have had the most amazing cucumber harvests this year! We’ve been making lemon cucumber salad, pickles, my favorite recipe for cucumber lemonade, and batch after batch of this Greek yogurt cucumber ranch dressing.

This recipe is like summer in a jar. It’s full of fresh cucumbers and herbs and served cold with crisp salads or veggies. It’s also great on sandwiches made with sourdough sandwich bread, wraps, or even chicken wings and blueberry bourbon BBQ sauce.

This recipe is an adaptation of Vivian Howard’s cucumber ranch in her cookbook Deep Run Roots.

Why You’ll Love This Recipe

Fresh Cucumbers: If your garden or local farmer’s market is overflowing with cucumbers, this easy recipe is the perfect way to put them to good use.

Added Protein: The Greek yogurt base provides extra protein, making this dressing a healthier alternative to traditional ranch.

Easy: You’ll only need a few minutes of hands-on time before letting the dressing chill and develop its flavor.

Summer Favorite: Cool and creamy, this dressing is a summer staple for salads, fresh vegetables, and easy sandwiches made on sourdough white bread.

Key Ingredients

Cucumbers: You’ll need about 2 cups of chopped cucumbers. I used 3 medium cucumbers from my garden, but any cuke will work.

Greek Yogurt: I used fat-free Greek yogurt, but partial- or full-fat will also work.

Mayonnaise: Mayo adds a touch of tang for a classic ranch flavor.

Milk: I used whole milk, but any milk will work.

Lemon Juice: The lemon juice adds a touch of acid for a buttermilk-like flavor. Use fresh or bottled.

Herbs: I prefer parsley and chives. However, any fresh herbs from your backyard herb garden are great in this recipe. You can also use dried herbs or freeze-dried herbs.

Seasonings: You will need onion powder, garlic powder, and Worcestershire sauce.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

Dill: Add 3 tablespoons of fresh or dried dill.

Buttermilk: Use buttermilk in place of the whole milk in the recipe.

Blue Cheese: Add a few spoonfuls of blue cheese crumbles.

High Protein: Add a few spoonfuls of cottage cheese for an extra protein boost. This would be great with my homemade cottage cheese recipe!

How To Make Greek Yogurt Cucumber Ranch Dressing

Step 1: Peel and slice the cucumber lengthwise. Use a spoon to scoop out the seeds.

Slice each half of the cucumber into chunky half-moon shapes.

Then, give them a rough chop into bite-sized pieces.

Step 2: In a mesh colander, toss the cucumbers with the salt.

Allow to drain over the sink for 30 minutes or so, or until the cucumbers begin to release their liquid and slightly soften.

Step 3: Add the salted cucumbers to a mixing bowl.

Add the remaining ingredients, except the salt and pepper, and stir until well combined.

Cover the bowl and chill in the fridge for at least an hour.

I prefer to let it chill for closer to 4 hours so the flavors can marinate and meld.

Step 4: Before serving, sample the dressing and add salt and pepper to taste.

I usually find the salt from the cucumbers is enough, but I like to add black pepper.

Step 5: Serve it on salads, alongside chicken wings smothered in blueberry BBQ sauce, as a spread for sandwiches, or as a dip for fresh vegetables.

You can also use this as a substitute for tzatziki!

Tips for Success

• If possible, let the dressing chill in the fridge for a few hours so the flavors can meld.
• If you prefer a thinner dressing, add more milk. If you prefer a thicker texture, add extra yogurt.
• Be sure to taste before serving. You can adjust the salt, pepper, lemon juice, and other flavors to your liking.
• Don’t rinse the cucumbers after draining. The salt adds seasoning to the dressing.

Serving Suggestions

Salads: Generously serve this cucumber ranch dressing over fresh salads.

Grain Bowls: Make grain bowls with Instant Pot millet or slow cooker wheat berries. Top them with veggies, protein, no-soak Instant Pot chickpeas, and a heaping spoonful of cucumber ranch.

Dip: Use it as a dip for veggies or chips. I love this with chicken wings and blueberry bourbon BBQ sauce.

Spread: Use it as a spread on sandwiches, wraps, or burgers. I like to use it as a base on sourdough flatbreads.

Snack Board: Include it on a snack board alongside fresh vegetables, cheeses, crackers, cured meats, and jalapeño hot honey.

Storing

• Store in an airtight container in the fridge for up to 5 days.
• Be sure to check the expiration date of your dairy ingredients.

Greek Yogurt Cucumber Ranch Dressing FAQs

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