Lemon-Ramp Yogurt Dressing

Make the most of the brief time that ramps are available and make this creamy, tangy, garlicky Lemon-Ramp Yogurt Dressing. 

Lemon-Ramp Yogurt Dressing from The Girl In The Little Red Kitchen

It wouldn’t officially be April around these parts unless you had a new ramp recipe from me.  Did you really think I’d let the month pass by without sharing something?

I don’t really need to go on about how it’s been a rough winter. We’ve been through that multiple times, but I admit I was a little worried about if and when ramps were going to appear.  Despite being fashionably late, they are finally here! Time to enjoy  these guys for the limited time that they are available – or you know until garlic scapes show up to replace that pungent taste. 🙂

So what is so special about ramps? They are really just a wild leek after all.

For starters the color. It’s so vibrant, it’s truly that first sign of spring.  Just look how it pops in my ramp and goat cheese grilled cheese from last year.

It’s versatile – you can sauté them, puree them, pickle them, fry them, pesto them.  Honestly name a way, I’m pretty sure you can do it with ramps.

Then there’s the taste – it’s a combination of garlic and onions and it lingers. You need breath mints, a tooth brushing, some mouth wash and more breath mints to clear your breath from that smell.  If you love garlic, you will love ramps.

Lemon-Ramp Yogurt Dressing from The Girl In The Little Red Kitchen

You will really want a breath mint after this dressing. The ramps are kept in their raw state, which means an even more pungent flavor but paired with lemon juice, greek yogurt and just a touch of olive oil this dressing is as versatile as the ramp itself.

We used it to dress a salad, as a spread on a soft shell crab sandwich and even to dip some roasted potatoes in.

Now excuse while I locate some more ramps because I’m going to have to make more of this stuff before they disappear in a few weeks.

Lemon-Ramp Yogurt Dressing
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  • 1 small bunch ramps, cleaned and bulb ends removed
  • juice from 1 lemon
  • 1/2 cup low-fat Greek yogurt
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil


  1. Place all the ingredients except the olive oil in your blend. Puree until smooth.
  2. Scrape down the sides, replace the top and with the the motor running drizzle in the olive oil from the top.
  3. Puree for 10-20 seconds or until the dressing is creamy and emulsified.
  4. Store in an airtight container or jar for 1-2 days.
Recipe Type: Dressing, Condiment, Dip

Lemon-Ramp Yogurt Dressing from The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

23 thoughts on “Lemon-Ramp Yogurt Dressing

  1. cheri

    This is a perfect dressing for this time of year, love seasonal cooking. Can’t get any fresher than this. I will have to try your ramps and goat grill cheese from last year.

    1. Susan Palmer

      Ha DB! This certainly is an annual tradition! I think this just means you need to plan a vacation on the east coast in April.

  2. Courtney @ Neighborfood

    Can you believe I’ve never used ramps before? Eeek. I’m sure that qualifies me for some blogger bad list. The way you describe it, I’m sure I would love them and want to dip ALL THE THINGS in this!

  3. Trish @infinebalance

    I love good strong dressing like this. It is so versatile.
    Okay – but I’ve never had ramps. At least – I have never cooked with them. I’m feeling very left out right now. Deprived even.


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