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Kevin Curry

Spicy Hi-Protein Ranch Dressing

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If you were worried that homemade ranch dressing would be too difficult, fear no more. This easy ranch dressing recipe is the pinnacle of homemade ranch, a perfect salad dressing that can be customized to fit your flavor and dietary needs. To make it extra thick, we use greek yogurt (but you can sub in sour cream in a pinch) and some buttermilk powder gives us that creamy tangy ranch flavor we all love. You can serve them with salad or as a tasty dip for jalapeno poppers. Move over store bought Hidden Valley Ranch, a new contender for best dressing recipes is in town.

In this recipe, I used dry herbs but you can use fresh herbs if you have them. A dash of onion powder, garlic powder, and crushed dill really brings out the flavor. This dressing recipe can be scaled up or down, depending on your needs, and you can store it in an air-tight container for up a week in the refrigerator. I usually make a big batch of this right before a barbecue since it is always a hit with the crowd. After you blend it, make sure you let it sit for a few minutes in the fridge so all the flavors can come together. I use a high powered blender for this but any food processor should do. I added some red pepper to give this ranch dressing recipe a spicy kick, but you can omit it if you’re not a big fan of heat.

Please let me know how you enjoyed this–is it the best ranch dressing recipe you’ve ever made? I would love to hear from you if you found this easy ranch dressing recipe tasty and fast to put together since I believe eating healthy should not be difficult to do.

Spicy Hi-Protein Ranch Dressing


16 Servings
Serving Size:2 tbsp
* Optional Substitution Note


  • 2 cups 2% Greek yogurt
  • 1/3 cup buttermilk powder**
    • if you want a lower-carb and lower sugar option, use a peeled 3/4 cucumber instead of buttermilk powder. You will need to add sea salt & pepper to taste and keep in mind that the dressing will be much thinner.
  • 1 tablespoon onion powder
  • 1 tablespoon onion flakes
  • 2 tablespoon parsley flakes
  • 2 teaspoon dill weed
  • 1 tablespoon garlic (paste)
  • pinch of raw cane sugar
  • 1 teaspoon red pepper
  • sea salt & pepper to taste

** – denotes an optional ingredient


Step 1

Toss in all of the ingredients into a hi-powered and process until smooth.

Step 2

Season to taste with sea salt & pepper.

Step 3

Store in the refrigerator for 5 to 7 days in an airtight container.


Approximate macros 1 of 16 servings

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Prep 5min
Total 5min
# of servings16
Serving Size:2 tbsp

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!