Ranch dressing is America’s #1 condiment and dressing. And this Low Sodium Ranch Dressing recipe is made without any extra sodium and some substitutions that blow away high sodium levels of store bought and most homemade recipes!
I love Blue Cheese dressing but that’s not what this is about. (I’m still working on it! “grin”) But my second favorite and still love is ranch dressing. Tell me what it couldn’t be used on? Ranch dressing is a given on a fresh salad, a dip for fresh vegetables and it goes hand in hand with grilled Low Sodium Blackened Chicken Breast, chicken wings, chicken tenders heck any kind of chicken. So being Americas #1 and one of my favorites I had to find a way to make it low sodium and I did.
| Typical sodium amount per serving | 130+ mg per Tbsp. |
| Sodium per serving for this recipe | 35mg per Tbsp |
| Alternate version sodium total for this recipe | 8mg per Tbsp |
| Calories per serving | 43 |
Commercial brand ranch dressings and mixes are loaded with sodium. This is why I am working so hard on some of the “basics” that we used to use before we really (had to) cut back on sodium. With most store bought bottled dressings being 130+mg of sodium per tablespoon this simple condiment can easily blow your sodium budget. I’ve reduce this recipe down to a low sodium 35mg or a super low sodium version of 8 mg per tablespoon!
Many nights, I cut up some celery, green pepper and some carrot slivers or broccoli bits with a small bowl of this ranch dressing to snack on. As I’m cooking dinner or puttering around the house it really helps to cut back on any bad habits!
YOUR CHOICE OF 2 LOW-SODIUM LEVELS
I’ve made two versions for you. It’s up to you how low you want to go! I prefer the first because I think it would last longer when stored, even though when I make it I tend to make it more as a “one and done” recipe.The low sodium version is made by omitting any salt and making a homemade buttermilk substitute. The second version lowers sodium even more in addition to the above by making your own Low Sodium Mayonnaise recipe here.
So don’t let your sodium intake on commercial dressings get ahead of you or get you down, make a batch of this Low-Sodium Ranch Dressing and enjoy it with all your favorite salads, veggies, chicken and more!
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Ranch Dressing. And please leave a comment or rating and share any tips you might have.
Low Sodium Ranch Dressing
Ingredients
- 1/2 cup mayonnaise For even lower sodium use my mayonnaise recipe in Notes
- 1/2 cup sour cream
- 1 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sugar
- 1/8 teaspoon ground black pepper
Buttermilk Substitute:
- 1/2 cup 2% milk
- 1/2 tablespoon white vinegar or lemon juice
Instructions
- In a mixing cup, stir white vinegar or lemon juice and 2% milk together and set aside for 10-15 minutes.
- In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, sugar and pepper.
- Whisk in buttermilk substitute do desired consistency.
- Adjust spices to taste.
- Cover and refrigerate for 30 minutes before serving.
Notes
Nutrition
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
This is amazing, I love ranch and thought I might have to give it up because of how high in sodium store-bought is, this has saved me!! Do you think this would freeze alright if I wanted to prep a large batch and freeze small portions to take out as I need them?
Hi Rebecca, I’m not sure about freezing this recipe. Sorry! Glad you enjoyed.
Very tasty!!! How long is it good for in fridge?
You can keep in fridge 5-7 days in airtight container. Thanks for you comment. Bill
Thanks Bill!!! I have CHF and have to watch my sodium and this ranch is truly awesome my husband even likes it so I usually have to double up!!!
Love it Ronda! Thanks for your comment. Bill
Thank you very much! I have had a kidney transplant and need to watch my sodium intake. This is the best low sodium Ranch dressing recipe is the best I have found!
Thank you Norma!
Great recipe!!!! I used unsweetened almond milk,
and it came out perfect! Thank you for sharing!! By the way,’perfect for this Super Bowl Sunday, so we can enjoy the game, while maintaining health!!!
The recipe calls for mayo (the recipe that is 35 mg of sodium) Is this regular store bought mayo?
Yes it is. Compare brands and use the lowest sodium level available.
Easy to make and delicious.
Bill i loved your low sodium Italian dressing so i am very excited to try this one. Forgive me, but i don’t see in the recipe where to add the sugar. I’m guessing with the mayo, sour cream and spices. Hopefully that’s right.
Hi Michelle, Yes it goes in at step 2. I will update. Happy you loved it!
Thanks for your comment!
Bill
Hello-
If I need to use ranch seasoning in a recipe (not the actual dressing), could I just blend the spices from your recipe (minus the mayo and buttermilk)?
Thank you!
Lisa
Yes you can!
Dynamite recipe!
Five stars for this one! I used store bought mayo and added a minced clove of raw garlic.
Great on salads, raw veggie dip, there are endless possibilities with this one.
Thanks Bill
My husband and I are on a low sodium diet,we eat lots of salads all year long we both loved it
What a great dressing! We made the homemade mayo as well. instead of an overpowering dressing that is loaded with sodium we had a tasty dressing that allowed us to taste the vegetables that we were dipping.
Hi Gale, Thank you. I really enjoy this dressing too.
Bill
First attEmpt with homemade mAyo came out very runny.
Can I cut back a little on the milk? Or is there ano way to thicken?
(Sorry if it’s all caps, seems to be a mobile issue with the website)
Hi Don, Yes you can absolutely cut back on the milk if it is runny. I will adjust the recipe to include adding the milk sparingly to desired consistency.
Not coming across in all caps on this end. I will check into that issue.
I appreciate your comments.
Thanks, Bill
Thanks for the Reply Bill.
I will add, I was using pure filtered milk, so maybe it does not “Buttermilk” as much with the vinegar (or lemon juice in my case) Will try with regular milk and vinegar.
Yeah I’m not familiar with pure filtered milk so I don’t know how it “reacts” as you mentioned. I use the regular 2%. Let me know how it works.
Sounds delic!
How long does it last refrigerated?
Hi Jodie, It should be good up to a little over a week in your fridge. The sour cream and milk being would be much the same as if they were separate. It cannot be stored as long as store bought dressing as it does not have all the preservatives. Thanks
I’m a ranch addict and my b/p has been up so have to cut back on sodium. this recipe is delicious!! It’s a tad sweet for me, next time i will reduce sugar to 1/2 tsp. Thank you so much!! Excited to try your other recipes.
Thanks Kate, I have been able to break my b/p plateau from my meds on a low sodium diet, so it does work! I seem to be losing my sweet tooth lately and you’re right, I think I will dial back the sugar too. Thanks!
I don’t use THE SUGAR AND i STILL FEEL IT’S A GREAT SUBSITUTE, STILL TASTES WONDERFUL