Fast and Easy Low Carb Ranch Dressing Recipe

Fast and Easy Low Carb Ranch Dressing Recipe

Young Woman Eating Crudites with Dip. Model Released No need to buy bottled ranch dressing, most of which have sugars, other carbs and questionable ingredients in them…Here’s a great “go to” ranch dressing, with flavor variations to round out your selection of low carb salad dressings.

The dressing is also super for using as a dip, perfect with veggies, chicken wings and/or Carb Counters™ bagel chips. It's easy to make and keeps in the fridge well. The dressing flavors marinate, creating a deeper intensity as they chill up.

A secret of bottled salad dressing food makers is to put sugars in their salad dressings to take the sharp or bitter flavor "edges" off the combined ingredients. That's often why homemade dressings don't taste the same, with the same flavor profiles as the mass-marketed bottled ones. For this recipe, start with 1 Tablespoon of Spoonful™ and add up to 2 Tablespoons, tasting along the way.



  • 1 1/2 cup sour cream
  • 1/2 cup water
  • 2 teaspoons dried parsley (or 1 Tablespoon fresh)
  • 1/2 teaspoon garlic powder, like Lawry's (or 1 clove fresh, finely minced)
  • 1/2 teaspoon dried onion powder (or 1 teaspoon minced onion)
  • 1 teaspoon lemon & pepper seasoning
  • 1/2 teaspoon sea salt
  • 1 or 2 tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (To Taste)


  • 1/2 teaspoon dried dill weed (or 1 1/2 teaspoon fresh)


Cook’s Tip: I’m a fan of fresh herbs but this dressing is made from dried herbs and common spices usually kept in a home pantry. In this recipe, the dried versions actually work better than the fresh, but you can substitute fresh if you want to.

Combine all ingredients in 2 cup bowl or large covered jar. Stir or shake well to Blend. Cover and chill. Makes 2 cups dressing. Zero net carbs per Tablespoon.
Buttermilk Ranch:
The above recipe is a delicious compromise between regular ranch dressing and a good buttermilk one but if you want to make your own low carb buttermilk here’s the recipe: Start with 2 cups whipping cream and 1 Tablespoon vinegar or lemon juice.
Place whipping cream in 4 cup or large electric mixer bowl. Whip for 3-4 minutes until cream separates into liquid and solids. Drain liquid into small bowl and add the vinegar or lemon juice. Add 1/2 cup sour cream and the dry ingredients from above recipe and chill to make ranch dressing.
If dressing is too thick, stir in water to desired consistency.

Save the solids- that's butter. You can strain and rinse it to create a “block" of homemade butter.
Flavored Versions:
*For avocado ranch, just before serving (for each cup of dressing), smash a whole chilled avocado and whisk into chilled dressing, together with 1 teaspoon lime juice (optional). Taste and if dressing is too thick or If less avocado flavor is desired, add remaining cup of dressing. Use within 3 days.
*For garlic ranch, double the garlic powder in the above recipe.
*For cucumber ranch, peel and chop one whole cucumber into small pieces and whisk into the 2 cups of dressing. Let chill for 2 hours to develop flavor intensity.
For salsa ranch, add 1 cup salsa to dressing. Chill for 2 hours.
*For bleu cheese or feta version, stir ¼ cup cheese into dressing and sprinkle cheese on top when serving.
*For fat free version, just use fat free sour cream.
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