Yogurt Ranch


Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  1. Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks.

  • Active:
  • Total:
  • Yield: Makes about 1 cup

Nutritional Information

Calories per serving: 36
Fat per serving: 3g
Saturated fat per serving: 1g
Cholesterol per serving: 4mg
Fiber per serving: 0g
Protein per serving: 1g
Carbohydrates per serving: 2g
Sodium per serving: 210mg
Iron per serving: 0mg
Calcium per serving: 39mg

Good to Know

Add fresh tarragon or celery leaves instead of—or along with—some of the parsley.
Julia Levy