Avocado Ranch Salad Dressing With Greek Yogurt

Name: Avocado Ranch Salad Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large ripe avocado (skin removed and seeded); ⅓ cup plain Greek yogurt (or sour cream); ½ cup milk of choice (I used 2%); 3 tablespoons light mayonnaise; 1 tablespoon lemon juice (or white vinegar); 1 garlic clove (minced); ½ teaspoon onion powder; 2 teaspoons fresh parsley (or 1 teaspoon dried); 2 teaspoons fresh chives (or 1 teaspoon dried); 2 teaspoons fresh dill (or 1 teaspoon dried); ½ teaspoon salt (or to taste (I used sea salt)); ¼ tsp ground black pepper

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This Avocado Ranch Salad Dressing is creamy, light, and packed with fresh flavor. Made with a base of blended avocado, yogurt, dill, and parsley, it’s perfect for drizzling over salads and tacos or for dipping.

A jar of creamy avocado ranch salad dressing with a spoon scooping some out.

I love keeping a homemade dressing in the refrigerator because it makes even a simple bowl of greens feel more exciting. This avocado ranch is one of my favorites when I want something creamy without using only mayonnaise or sour cream. The avocado and Greek yogurt make it rich and smooth, while the fresh herbs give it that classic ranch flavor. My kids also love using it as a dip for veggies, chicken tenders, and fries.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

0 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Avocado Ranch Salad Dressing. You’ll find the full quantities in the recipe card further down the post.

ingredients for avocado ranch salad dressing

Avocado: Makes the dressing super-creamy and gives it a nice green color. Use a ripe avocado here, as it blends easily into the dressing.
Greek yogurt and lite mayonnaise: Both add some creaminess and a bit of tang to the dressing. I use plain Greek yogurt, although sour cream works nicely, too. Lite mayo adds good body without excess oil, but you can use plain mayo instead.
Seasonings: Onion powder, minced garlic, salt, and black pepper add savory layers to the dressing. If you don’t have fresh garlic on hand, garlic powder will work in a pinch.
Lemon juice: Balances the avocado’s creaminess and helps the dressing stay bright green. White vinegar is a good alternative here if you don’t have lemon juice.
Fresh herbs: Chives, parsley, and dill all add a fresh, herbal flavor that’s classic in ranch dressing. Dried herbs also work well if you prefer.

What to Serve with Avocado Ranch Salad Dressing

Use as a dip for homemade Sweet Potato Fries, some tender Roasted Green Beans, or these Onion Ring Chips.
Use it to dress a simple Green garden Salad or something heartier like my Chicken Ranch Salad and Roasted Sweet Potato Salad.
Toss with cooked, cooled pasta to make a creamy Vegetarian Pasta Salad.
Spread in a wrap with cooked chicken and lettuce to make a Chicken Ranch Burrito.
Spoon into tacos, like my Shredded Chicken Tacos or Black Bean Tacos.

How to Make Avocado Ranch Salad Dressing

Step 1. In a blender or food processor, add the avocado, yogurt, lemon juice, mayo, garlic, onion powder, fresh parsley, fresh chives, dill, salt, and pepper. Blend until smooth.

process shot to blend the avocado ranch dressing in a blender.

Step 2. Next, taste and adjust salt if needed, then add the milk, pulse a few times to fully incorporate. If you want the dressing thinner, add 1-2 tablespoons of milk at a time, pulsing until you reach the desired consistency.

Step 3. Place the dressing in a lidded jar and store in the fridge for up to 5 days. Use as needed as a dip or drizzle over salads and tacos. Enjoy.

process shot to blend the dressing and adding it to a jar.

Recipe Notes

Storage: Store in a clean, lidded jar in the fridge for up to 5 days. Freezing isn’t recommended.

Vegan: Swap the yogurt and milk for plant-based alternatives. Use vegan mayo instead of light mayo.

Pre-made seasoning: You can use a store-bought ranch dressing seasoning packet to flavor the dressing if you like. Just don’t add extra salt, as the seasoning packet will already contain plenty.

Buttermilk swap: Use buttermilk instead of milk for added tang and creaminess. It is a bit thicker than plain milk, though, so you may need to thin the dressing with water.

Make it spicy: Blend in a jalapeño or another small green chili. You can remove the seeds before adding it if you don’t want it too spicy.

Questions I Get Asked a Lot

Can I freeze it?

This dressing shouldn’t be frozen, as freezing can cause the yogurt to separate on thawing.

What can I use instead of Greek yogurt?

If you’re not a fan of Greek yogurt, there are a few alternatives to try:
1. Cottage cheese – gives a similar creaminess and added protein.
2. Sour cream – tastes richer but still has a nice level of tang.
3. Silken tofu – brings protein and creaminess, but you may need to increase the amount of lemon juice.

Can I use bottled lemon juice?

I prefer fresh-squeezed lemon juice for the best flavor, but bottled works if that’s what you have on hand! You can also use white wine or distilled vinegar.

What can I use instead of mayonnaise?

If you don’t have mayo on hand, you can replace it with extra Greek yogurt or sour cream.

green looking ranch dressing in a jar with a spoon in the jar.

Common Mistakes To Avoid

Using a firm avocado: Choose a ripe avocado that gives slightly when pressed so the dressing blends smoothly.
Add the milk gradually: Start with less and add more until the dressing reaches your preferred consistency.
Not blending it long enough: Blend until completely smooth, stopping to scrape down the sides as needed.
Using too much garlic: Raw garlic becomes stronger as the dressing sits, so one clove is usually plenty.
Waiting too long to serve it: Avocado naturally darkens over time, even with lemon juice added.

More Homemade Salad Dressings

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.