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 this Recipe for 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 are addicted to my Maple Ranch Dressing Recipe 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 more mild. It has similar taste profiles to regular radishes.

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

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. 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

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: salad dressing
  • Method: No cook
  • Cuisine: American

Description

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


Scale

Ingredients

  • 1 small clove garlic, minced or grated garlic
  • ½ cup whole milk plain Greek yogurt
  • ¼ cup low fat buttermilk or milk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ½ teaspoon dill weed
  • ½ 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.


Nutrition

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