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 wings, salads, dips, and marinades.
Approximate sodium content: 52mg (per 2 tbsp 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.
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 wings, salads, veggies, and more!
Sodium Notes by Registered Dietician Alex G.
Bottled ranch dressing can be a challenge if you’re watching your sodium intake, as just 2 tablespoons contain around 260mg 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 sour cream, buttermilk, and avocado oil mayo add the creaminess, and the six different low-sodium herbs and spices add all the familiar flavors you expect in a ranch dressing.
Ingredients
- Fresh herbs: Chives, dill, and Italian parsley add a burst of flavor and freshness to the dressing.
- Buttermilk: Gives that classic tangy ranch flavor while keeping it light.
- Sour cream: Adds a creamy, rich texture to the mix.
- Avocado oil mayonnaise: We used Chosen Foods Classic Mayo with 100% Pure Avocado oil, but any low-sodium mayo works!
- Spices: Ground black pepper, garlic powder, and onion powder bring all the savory goodness you expect in a ranch dressing.
Don’t Have Avocado Oil Mayo?
If you can’t find this specific mayonnaise, choose the lowest-sodium option available. This one contains about 50mg of sodium per serving.
How to Make Low Sodium Ranch Dressing
Step 1: Prepare the Base
Alright, let’s get that dip going! First, grab a big bowl – it needs to hold everything.
Then plop in your mayonnaise, sour cream, and buttermilk. Take a whisk and give it a good stir until it’s completely smooth and creamy, with no lumps.
Step 2: Add Herbs & Spices
Next, sprinkle in your fresh (or dried) chives, dill, and parsley. Then add a generous crack of black pepper, plus a good shake of garlic powder and onion powder.
Now just mix it all together really well. You want every single spoonful to have a little bit of everything in it.
And that’s it! Give it a taste to see if you want a touch more of any herb or spice.
Step 3: Chill (Optional)
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 and do their little dance, bringing out all the goodness. It’ll also give the salad dressing some time to thicken.
Once that dressing is nice and cool, it makes your salad, wings, veggies, etc., all the better!
Step 4: Serve
Take out your low sodium ranch dressing and use it to your heart’s content! 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
Storage Directions
Store any leftover low sodium ranch dressing in an airtight container in the refrigerator for up to 1 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.
Print
Easy Low Sodium Ranch Dressing
Make your salads and wings come alive with this rich, creamy, and delicious low-sodium ranch seasoning. An excellent mix of ingredients that leaves out all the extra sodium.
- Total Time: 10 minutes
- Yield: 24 servings (~3 cups)
Ingredients
- 2 tablespoons chives, finely chopped
- 1 1/2 tablespoons fresh dill, minced
- 1 tablespoon Italian parsley, finely chopped
- 1 cup buttermilk
- 1 cup sour cream
- 1 cup avocado oil mayonnaise (very low-sodium – we used Chosen Foods Classic Mayo with 100% Pure Avocado oil. Any low-sodium mayo will work.)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- In a large mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Add the chives, dill, parsley, black pepper, garlic powder, and onion powder.
- Mix until thoroughly combined.
Notes
- If you can’t find this specific mayonnaise, choose the lowest-sodium option available. This one contains about 50mg of sodium per serving.
- Prep Time: 10 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: ~92
- Sodium: ~52mg
- Fat: ~9.5g
- Carbohydrates: ~1.1g
- Protein: ~0.7g
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!