Easy Low Sodium Ranch Dressing
This Low Sodium Ranch Dressing gives us all the rich, creamy, tangy flavors we know and love, without all the added salt. It uses low sodium herbs & spices and an excellent buttermilk substitute to create a delicious, healthier option for salads, dips, and marinades.
Approximate sodium content: 22mg per serving
The Same Dressing You Love, Without All the Sodium
One of the most frustrating parts of my low-sodium journey has been discovering all the “hidden” sodium in the smallest, most unexpected places.
So when I found out how much sodium was in my favorite dressing, you can imagine my disappointment. But thankfully, making low sodium ranch dressing is super easy. In fact, finding low sodium swaps in general is pretty simple once you know what to look for.
Check out my 10 Easy Low-Sodium Swaps for Your Favorite High-Sodium Foods for ideas!
Don’t waste your sodium intake on commercial dressings, make a batch of this delicious low sodium ranch dressing and enjoy it with all your favorite salads, veggies and more!
Sodium Notes by Registered Dietician Alex G.
Often, the toppings on a salad, such as the dressing, cheese, and croutons, add the bulk of the sodium to your otherwise healthy salad. Bottled ranch dressing is an especially tough choice if you’re counting your sodium intake, as one 2 tablespoon serving can contain 260 mg of sodium. Also, it can be hard to stick to a single serving if you really enjoy ranch dressing. This Low Sodium Ranch Seasoning and Dressing is here to help you stay within your sodium goals without sacrificing the flavors you enjoy. The low-fat milk and yogurt add the creaminess, and the seven different low sodium herbs and spices add all the familiar flavors you expect in a ranch dressing.
Ingredients
- 2% low-fat milk: You’ll need 2% milk to make the homemade buttermilk.
- Lemon juice: Adding lemon to the milk will help the mixture curdle and create a buttermilk texture.
- 2% low-fat Greek yogurt: Provides a nice thickness and tang to the dressing.
- Ranch seasoning blend: Use a combination of powdered non-fat milk, dried parsley, dried dill, garlic powder, onion powder, dried onion flakes, dried chives, and freshly ground black pepper.
Go Big or Go Home
This recipe makes enough for 3 servings, so you can use about 3 tablespoons now and save the rest for later. Just toss the extra seasoning in an airtight bag or container, and you’re all set for next time.
Prepare
Start by stirring the milk and lemon juice in a glass container and let it sit for about 5 minutes.
Once it’s ready, give it a quick whisk to smooth out any clumps.
Next, whisk in the yogurt until the mixture is nice and creamy. Then add the 3 tablespoons of ranch seasoning and mix it all together until it’s well blended.
Chill
Now that you’ve mixed everything together, you can serve right away and enjoy.
However, I recommend letting it sit in the refrigerator overnight so all those flavors have a chance to mingle together and do their little dance to bring out all the goodness. It’ll also give the salad dressing some time to thicken.
Once that dressing is nice and cool from being in the fridge, it makes the salad all the better!
Serve
Take out your low sodium ranch dressing and use it to your heart’s desire! Here are some ideas:
- Used as a marinade for grilled chicken or vegetables
- Drizzled on a fresh salad
- As a dip with fresh vegetables, chicken wings, or my Low-Sodium Margherita Pizza
- As a topping for baked potatoes or sweet potato fries
- Mixed into a pasta salad for added flavor
FAQ
Yes, I’ve made this recipe with skim, 2%, and whole milk and Greek yogurt. Whole milk and yogurt offer the best taste and texture, but skim and non-fat work almost as well. The biggest difference is the Greek yogurt — 2% or whole adds more zing than non-fat.
The powdered milk in the seasoning mix helps thicken up your dressing. For the best results, make the dressing ahead of time and let it chill in the fridge, as it’ll thicken as it sits. Still too thin? Just toss in another teaspoon or two of powdered milk until it’s just right!
Storage Directions
Store any leftover low sodium ranch dressing in an airtight container in the refrigerator for up to one week. Before using, shake or stir well to recombine the ingredients. If the dressing becomes too thick after refrigeration, simply add a splash of water until it reaches the desired consistency.
Easy Low Sodium Ranch Dressing
Ingredients
Ranch Dressing Ingredients:
- 1 cup Milk low-fat, 2%
- 1 tablespoon lemon juice
- 1/3 cup Greek Yogurt low-fat, 2%
- 3 tablespoons ranch seasoning below
Ranch Seasoning Ingredients:
- 1/3 cup powdered non-fat milk
- 2 tablespoons dried parsley
- 1 tablespoon dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried onion flakes dried minced onion
- 1 ½ teaspoons dried chives
- 1 ½ teaspoons freshly ground black pepper
Instructions
- Stir the milk and lemon juice together in a glass container. Let sit for 5 minutes.
- Whisk the milk/lemon mixture together to break down any clumps.
- Whisk together the milk mixture and yogurt until smooth. Add in the 3 tablespoons of ranch seasoning and whisk until well mixed.
- Store in the refrigerator for up to 1 week.
Hi JasonN,
Thank you so much for the very quick response!
I appreciate the details and I think since my main goal is to reduce sodium (since commercially prepared dressings are all so high in sodium), I will try your recipe as-is. I will use 2% milk and 2% Greek Yogurt initially.
I am so glad to have found your site and look forward to trying more of your recipes.
Kevin
That’s one of the things that frustrated me so much when I was on my low sodium journey – all the “hidden” sodium amounts in the little things.
Thanks again for the feedback and i’ve got a bunch of new recipes right around the corner. Stay tuned!
I have a few questions:
Can you substitute skim milk for 2%?
Can you substitute non-fat plain Greek yogurt for 2%?
Do you use the entire 1 cup of the milk/lemon juice mixture?
– I did this and my dressing was very watery.
Thanks in advance for your help.
Hi Kevin! For your first 2 questions both answers are yes. I’ve made this recipe using all 3 versions of milk and Greek yogurt (skim, 2% and whole). Naturally, the whole milk and yogurt did have the most satisfying taste and texture. But the good news is, using skim and non-fat for both, was really a minimal difference. The biggest difference came from the Greek yogurt. 2% or whole will really give it more of a zing than the non-fat.
As for the last question, you do indeed use a full cup of milk (along with the seasoning mix and yogurt). The powdered milk in the seasoning mix will really thicken things up. If you can make it ahead of time and put it in the fridge, it will thicken up a bit more. But also, feel free to toss in another couple of teaspoons of the dry milk to thicken up if need be.
I hope this helps and thanks for checking in!