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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.

Low sodium ranch dressing on salad
Low sodium ranch dressing on salad
Typical sodium amount per serving130+ mg per Tbsp.
Sodium per serving for this recipe35 mg per Tbsp
Alternate version sodium total for this recipe8 mg per Tbsp
Calories per serving43

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 35 mg 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!


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!

Tangy low sodium ranch dressing
Tangy low sodium ranch dressing

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.

Celery dipped in ranch dressing
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5 from 3 votes

Low Sodium Ranch Dressing

The Best Low-Sodium Ranch Salad Dressing tastes delicious but way lower in sodium and only takes a few minutes to make.
Course Condiment
Cuisine American
Prep Time 8 minutes
30 minutes
Total Time 38 minutes
Servings 24 Tbsp
Calories 43kcal


  • 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


  • 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, and pepper.
  • Whisk in buttermilk substitute do desired consitency.
  • Adjust spices to taste.
  • Cover and refrigerate for 30 minutes before serving.


For the even lower sodium version of 8 mg sodium per Tbsp use my Low Sodium Mayonnaise recipe.

Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice.


  1. 5 stars
    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.

  2. 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.

  3. 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

  4. 5 stars
    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!



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