In a mixing bowl, whisk together GREEK YOGURT, MILK, VINEGAR, PARSLEY, DILL, CHIVES, ONION POWDER, GARLIC, SALT and PEPPER until well-combined.
Cover and refrigerate in an airtight container up to 5 days.
Shake well before serving. Serve chilled.
Notes
When using nonfat Greek yogurt, the lack of fat can make this dressing less flavorful compared to classic ranch. So, I recommend adding a little whole milk yogurt, sour cream, mayonnaise, or olive oil to help balance the richness for a fuller flavor.
You can usefresh herbs or dried spices for this dressing. The recipe includes both options.
If using fresh parsley, chives, and dill, a chef's knife is recommended to finelychop the herbs for optimal texture. Alternatively, you can blend the dressing in a food processor to achieve the same results.
When using dried parsley, chives, and dill, ranch may need to rest a little longer to hydrate the spices.
To adjust the consistency of your dressing or dip, whisk in a small amount of yogurt for thicker texture or add a splash of milk for a thinner texture.
You'll find that the flavors and texture will develop even further as ranch rests in the refrigerator.