½ cup 2% or whole-milk plain Greek yogurt

¾ teaspoon garlic powder (or 1 small garlic clove, grated)

¼ teaspoon onion powder

1 teaspoon fresh lemon juice (or apple cider vinegar)

1 teaspoon fresh chopped chives

½ teaspoon dried dill

¼ teaspoon salt (plus more to taste)

1 to 2 tablespoons water (to thin the dressing)

Optional: ¼ teaspoon honey or sugar (for sweetness)

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In a small bowl, combine the Greek yogurt, garlic powder (or grated garlic), onion powder, lemon juice (or apple cider vinegar), chives, dill, and salt.
Stir the ingredients until well combined.
Add water, one tablespoon at a time, and stir until the dressing reaches your desired consistency.
If you prefer a sweeter dressing, add the optional honey or sugar and mix well.
Taste and adjust seasoning with more salt or lemon juice, if needed.
Refrigerate the dressing for at least 30 minutes to let the flavors meld, though you can use it immediately if desired.
Serve as a dip for veggies, a dressing for salads, or as a topping for your favorite dishes.

Storage: Keep the ranch dressing in an airtight container in the refrigerator for up to 5-7 days.

Customizations: Add herbs like parsley or tarragon, or spice it up with cayenne pepper or hot sauce for a zesty kick.

Vegan Option: Use dairy-free Greek yogurt or cashew yogurt to make it plant-based.