Poppy Seed Ranch Dressing (Creamy, 10-Minute Recipe)
If you're looking for a new salad dressing to pair with your fresh salad, this is the one to try. You'll love this one for sure!
Equipment
- Medium mixing bowl
- Whisk
- Chef's knife or garlic press
- Airtight jar or container for storage
- Microplane or fine grater (optional)
Ingredients
- ½ cup Greek yogurt 120g, or sour cream for a richer dressing
- ¼ cup buttermilk 60ml
- ¼ cup mayonnaise 55g
- 1 clove garlic minced to a paste
- ½ teaspoon lemon juice 2.5ml
- 1 teaspoon poppy seeds
- ½ teaspoon parsley dried
- ½ teaspoon dill dried
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ - ¼ teaspoon garlic powder to taste
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Peel the garlic clove. Using the flat side of your chef's knife, crush the clove with a pinch of salt, then mince and scrape it into a smooth paste. Alternatively, use a garlic press or Microplane grater.1 clove garlic, 1/8 teaspoon salt
- The salt from the ingredient list should be used here — sprinkle the 1/8 teaspoon of salt over the garlic as you mash it into a paste. This draws out moisture and helps the garlic break down.1 clove garlic, 1/8 teaspoon salt
- Combine salted garlic paste with the remaining dressing ingredients, then whisk well.1/2 cup Greek yogurt, 1/4 cup buttermilk, 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, 1 teaspoon poppy seeds, 1/2 teaspoon parsley, 1/2 teaspoon dill, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 - 1/4 teaspoon garlic powder, 1/8 teaspoon ground black pepper
- Transfer to an airtight jar or container and refrigerate for at least 30 minutes (ideally 1–2 hours) to allow the herbs to hydrate and the flavours to meld.
- Stir well before serving. Drizzle over sturdy salads like romaine or chopped iceberg, or use as a dip for raw vegetables. Store leftovers in the fridge for up to 5 days.
Notes
Storage: Keeps up to 5 days in a sealed jar or airtight container in the fridge. Stir well before each use as slight separation is normal.
Make-Ahead: Flavour improves after chilling overnight — make it the day before if you can. Plus 30 minutes to 2 hours chilling time is recommended after mixing.
Substitutions: Swap Greek yogurt for sour cream for a richer, tangier dressing. Use regular plain yogurt if you prefer a thinner consistency (reduce buttermilk to 2 tablespoons to compensate). For a dairy-free version, substitute coconut yogurt, oat milk, and vegan mayo — the texture will be slightly thinner but the flavour profile holds up well.
Pro Tips: Mash the garlic clove into a paste with the flat side of your knife and a pinch of salt before adding it — this creates a smooth, evenly distributed garlic flavour rather than sharp raw chunks. Whisk the mayo in last after combining yogurt and buttermilk for a lump-free result. Taste and adjust seasoning after chilling, as cold dulls flavour perception.
Serving Suggestions: Drizzle over chopped romaine, broccoli bacon salad, or Cobb salad. Use as a dip for raw vegetable crudités, or drizzle inside grilled chicken wraps.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 5gProtein: 7gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 18mgSodium: 374mgPotassium: 156mgFiber: 1gSugar: 3gVitamin A: 209IUVitamin C: 1mgCalcium: 124mgIron: 0.5mg
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