Mason jar ranch dressing is so easy and incredibly flavorful! This recipe uses Greek yogurt for added nutrition and richness, and dried herbs for the best flavor and convenience! It's super easy to make the dressing thicker or thinner the match your preference.
Ranch dressing is my favorite dressing, always has been- I'm a sucker for rich and creamy! But, I stopped buying it many many years ago because most are just unhealthy, and I started making my own simple dressings instead.
For a while now, I've been making my own ranch dressing, but it took a long time to perfect it. If you've been wondering how to make homemade ranch dressing, read on!
- Greek Yogurt- I've used 5% and 2% and both work great. It doesn't really matter what percentage you use, just make sure the Greek yogurt isn't too tart on its own. If it is, you'll likely want less lemon juice, and the flavor will change a bit. If it's a thinner Greek yogurt you'll want to add less milk later on. I love Fage brand because it's thicker and not as tart. Use what you love!
- Dried Dill- I haven't used fresh dill, but I love using dried! It's convenient, and the flavor is soo good! This is one of the key ingredients.
- Dried Parsley- I have used fresh parsley and I didn't prefer the flavor. If you use fresh, I'd recommend chopping it super super fine so you're not getting a big chunk your bite and it's easier to use as a veggie dip. I have also tried using fresh cilantro and I also didn't prefer that choice.
- Lemon Juice- I only use fresh squeezed lemon juice, which I would recommend for best flavor. Taste your Greek yogurt and if it's pretty tart, start with less lemon juice, then add more to taste. With all the other ingredients and portions I use in my recipe, 2 tablespoons of lemon juice is perfect!
- Garlic Powder- I've used finely minced fresh garlic as well as garlic granules. I love fresh garlic for adding spice, but use a smaller amount than stated for garlic powder. If you're making this for kids, garlic powder or granules are usually best so it's not as spicy.
- Sea Salt- You could also use table salt, but maybe start with a bit less than in my recipe, and add more to taste. Sea salt is just my favorite! Yes, there is a saltiness to this ranch, but it's just the right amount! Always start with less if you want!
- Freshly Ground Black Pepper- Add to taste. If you're using ground pepper from a container, I'd use a small pinch.
- Milk- Any percentage will work to thin the dressing. The key is to start small and add a little until it's as thin as you like it! If you're serving this ranch over salad, a thinner dressing works best! Thicker works great for dipping vegetables.
I initially included dried basil and dried oregano. Turns out, they're not the best options! They don't soften up soon enough and the flavor just isn't right.
I then started adding dill and it was amazing! I've played around with using all dried herbs and fresh herbs, and I really love using all dried herbs. As much as I love freshness, I actually don't prefer the dressing with fresh herbs because the flavor and texture is just different.
For time sake, I started using my mason jar to add all the ingredients together, give it a good shake, and you're set! No added time for blending anything, and no time to chop those fresh veggies. Believe me, this is the best homemade ranch dressing you'll make!
If you're ever craving something salty, this dressing is such a great fix! Toss it with some fresh salad greens and it makes a really great late-night snack!
Making this Mason Jar Dressing
- Use one 16 ounce mason jar, either wide mouth or narrow mouth.
- Add all ingredients, except for the milk, into the mason jar.
- Tightly secure jar with a lid and ring (plastic mason jar lids might leak) and shake until combined.
- Add milk, starting with about 7 teaspoons. Re-seal and shake, then add a teaspoon of milk at a time until it's as thin as you like. The amount of milk will differ depending on how thin your Greek yogurt is. I typically use about 10 teaspoons of milk with 2% Fage Greek yogurt.
- Store sealed tight in the fridge and it will last about 4-5 days before it starts changing in texture and taste.
- Yields just over 1 cup or over 8 ounces of dressing.
Do I Have to Use a Mason Jar?
Mason jars, particularly Ball brand, are the best option for jars because they're a reliable, seal tight, and they're freezer safe.
Mason jars have been harder and harder to find at a decent price. When canning, you want to make sure to use new jars for safety reasons. But, for recipes like this dressing, used doesn't matter! If you're wanting more mason jars for non-canning purposes, check out your local thrift store and estate sales and you'll likely find plenty!
Just make sure that your jars don't have any paint on the outside (usually to mark measurements). That paint often contains lead and isn't as safe as a purely glass jar.
If you don't have a mason jar, or just don't want to use one, go ahead and just whisk the ingredients together in a bowl, then store in a tight-seal container to refrigerate!
More Recipes Using Greek Yogurt
For more, check out all of my recipes that use Greek yogurt.
Homemade Mason Jar Ranch Dressing
- 1 16 ounce mason jar (narrow mouth or wide mouth)
- 1 cup Greek Yogurt (Fage is best brand)
- 1 teaspoon dried dill
- 2 teaspoon dried parsley
- 1 teaspoon garlic powder
- ¾ teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons lemon juice (or adjust to taste)
- 7-10 teaspoon milk (add 1 teaspoon more at a time to your preference)
- Rinse lemon and juice.
- Add all ingredients, except for the milk, into a 16 ounce mason jar. Shake well until combined. Add about 7 teaspoons of milk to start. Shake again, and add 1 teaspoon of milk at a time until you reach your desired thinness.
- If you don’t have a mason jar, just whisk all ingredients together in a bowl!