This horseradish ranch salad dressing is the perfect substitute to your store-bought stuff. It’s made with Greek Yogurt for a healthier twist, and is naturally gluten-free and only 47 calories per serving!

Horseradish Ranch Salad Dressing in a mason jar

Why We Love Greek Yogurt Horseradish Ranch Dressing

I’m super excited to share another creamy salad dressing with you today. Just like my Blue Cheese Dressing and Apple Cider Vinegar Dressing, this dressing is so simple! It is just buttermilk, Greek yogurt (full-fat plain works best) and a little mayonnaise. It’s really tart and sharp for a creamy dressing, so you only need about two tablespoons per serving.

Now, I know that you always tell me that you love to my Maple Ranch Dressing Recipe, this Greek Yogurt Ranch Dressing and my Healthy Ranch Dip so I wanted to do another version of it, but give this one a twist. It has this whole horseradish thing it’s got going on. It’s both surprising and delightful at the same time.

This horseradish ranch tastes great on an iceberg salad with bacon, for a twist on a classic wedge salad. It also pairs well with beef and tomatoes for a protein-topped entree salad. It can even be used as a sauce for beef tenderloin or steak!

Horseradish ranch dressing being poured onto a salad

Key Ingredients for this Recipe

Greek yogurt

Greek yogurt is the best substitute for mayonnaise in dressing and sauces. It has so much more protein, less fat, and its mild flavor allows you to add almost anything to it!

Horseradish

On its own, horseradish tastes spicy and strong, but when mixed with other ingredients like vinegar and a creamy element (mayonnaise, butter, yogurt), its flavor is much milder. It has similar taste profiles to regular radishes.

Horseradish pairs well with bacon and grilled meat as well as cucumbers and tomatoes. If you are a fan try our Gourmet Potato Salad with Bacon and Horseradish.

Additional Ingredients

  • 1 small clove garlic, minced or grated garlic
  • ¼ cup low fat buttermilk or milk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • ½ teaspoon dill weed
  • ½ teaspoon black pepper

Instructions to Make This Simple Horseradish Dressing

Whisk together all of the ingredients in a medium bowl. Serve the dressing immediately or refrigerate in a sealed jar up to 1 week. Shake the jar to re-combine just before serving.

Ranch Salad Dressing in a mason jar next to salad ingredients

FAQs and Expert Tips

How long does homemade ranch dressing last in the fridge?

Since it’s homemade, it doesn’t last quite as long. It’ll stay good in the fridge for up to a week, but I recommend consuming it within the first 4 days or so. Fresh is always best!

Can I use less horseradish?

Absolutely! I recommend following the recipe as it’s written, but if you like, but don’t LOVE horseradish, feel free to decrease the suggested amount.

How do you make buttermilk if you don’t have it?

If you don’t have buttermilk at home, simply add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let it sit for 5 minutes, then stir and use as directed.

Additional Dressing Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! By Katie Webster on Healthy Seasonal Recipes.

Greek Yogurt Horseradish Ranch Dressing


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5 from 5 reviews

Description

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving!


Ingredients

Units Scale
  • 1 small clove garlic, minced or grated garlic
  • 1/2 cup whole milk plain Greek yogurt
  • 1/4 cup low fat buttermilk or milk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon black pepper

Instructions

  1. Whisk all ingredients in a medium bowl. Serve immediately or refrigerate in a sealed jar up to 1 week. Shake to re-combine just before serving.

Notes

Cooking Tip:

If you don’t have buttermilk at home, simply make it yourself. Add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let it sit for 5 minutes, then stir and use as directed.

  • Prep Time: 10 minutes
  • Category: salad dressing
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 47
  • Sugar: 1
  • Fat: 3
  • Saturated Fat: 1
  • Carbohydrates: 3
  • Protein: 2