By Monika Last Updated 14 Comments
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This zesty, delicious healthy ranch dressing is rich, creamy, made without mayonnaise and naturally low in fat. Simple to make and ready in minutes!
You might also like my creamy orange salad dressing!
This healthy ranch dressing is perfect for those who love the flavour of traditional ranch but not necessarily the calories that often come with it.
The main culprit responsible for the large amount of calories in traditional ranch dressing is mayonnaise. No, I did not swap full fat mayonnaise for a reduced fat alternative. Instead I used creamy yogurt along with a few other ingredients for added savouriness and to balance out the acidity of the yogurt.
Where does ranch dressing come from
Ranch dressing was created by Steve Henson (a food enthusiast) who first developed it in the 1950s in Alaska. He then settled in Hidden Valley Ranch where he served his 'ranch' dressing to his guests. Today ranch dressing is one of the most popular salad dressings in North America.
What makes it special
This dressing works because it offers a deliciously addictive tangy, savoury flavour, creamy consistency and plenty of freshness from the herbs it contains. It's also very easy to make using simply a bowl and spoon (after you've chopped the herbs).
My healthy ranch tastes just like the original, but has the added bonus of being lower in fat and calories. It is extremely versatile so you can use it not only in salads, but also with snacks, mains and many other dishes.
Homemade ranch is better than store bought
because it:
- can be made without mayonnaise,
- can be made with dairy of your choice (so you control the amount of fat that goes into the dressing),
- contains less sugar,
- contains fresh herbs, which also makes it taste better.
Healthy ranch dressing ingredients and substitutions
- Yogurt: Use either full fat or reduced fat Greek/natural yogurt. Alternatively use kefir/buttermilk or a combination of yogurt and kefir (more on that below).
- Vegetable oil: use rapeseed, sunflower or any other mild tasting, neutral oil.
- Lemon juice: adjust the amount to your taste.
- Mustard: use Dijon or another creamy mustard variety.
- Maple syrup: tones down the acidity of the yogurt.
- Garlic.
- Herbs: adjust the proportions to your taste.
- Onion granules: add more depth of flavour.
- Sea salt and black pepper: to taste.
- Water or milk: use to loosen the consistency of the dressing, if needed.
Recipe instructions
1. In a bowl combine all the ingredients (except the water).
2. Stir thoroughly, season to taste and add a little water to loosen the consistency if desired (optional).
3. Serve your healthy yogurt ranch dressing immediately or chill for 30 minutes before serving, if possible (alternatively cover/transfer into a jar and chill to use later).
Serving suggestions
This low fat ranch dressing can be served as a delicious accompaniment to salads, roasted vegetables, raw vegetable sticks, nachos, potato wedges or chicken dishes, such as crispy chicken fingers or chicken nuggets. I've also enjoyed it alongside creamy healthy fish cakesand crispy baked salmon fingers.
How to adjust the consistency
- For a thicker consistency use yogurt and do not add any water or milk.
- For a pourable, looser consistency use a combination of yogurt and water or milk. Alternatively use buttermilk or kefir alone. I do not recommend using sour cream if you want to keep the calories down.
- If you add more liquids (such as water, milk or buttermilk) you may also need to adjust the seasoning.
Top tips
- I used a combination of chives, parsley and dill but you can omit the parsley and/or dill or tweak the amounts to your preference.
- For better texture use only the leaves of the herbs (avoid the tough stalks).
- I recommend using a garlic crusher or finely grating the garlic rather than chopping it.
- Don't forget to season your mayo free ranch dressing (add plenty of freshly ground black pepper).
- NOT suitable for freezing.
Storing
As this no mayo healthy ranch dressing contains fresh (rather than dried) herbs I recommend refrigerating it in a jar for no longer than 3 days.
Can I use dried herbs
For me fresh herbs add lots of flavour and a homemade feel to this low fat ranch sauce but you can use dried herbs if you prefer (or can't get fresh). The amounts should be about 2 or 3 quarters less than fresh. If you also prefer to use garlic powder instead of fresh garlic use approx. ¼ teaspoon (or to taste).
Top tip
One advantage of using dried herbs is that your ranch sauce is likely to stay fresh for longer (up to 5 days).
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Keep in touch!
If you've made this healthy ranch dressing recipe I'd love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks!
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Recipe
Mayo Free Healthy Ranch Dressing Recipe
This delicious, zesty healthy ranch dressing is rich, creamy and naturally low in fat. It's made using fresh herbs and comes together in under 5 minutes!
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Course: Salad, Snack
Cuisine: American, gluten free, Low fat, vegetarian
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 servings
Calories: 101kcal
Author: Monika Dabrowski
Ingredients
- 1 cup (230 g) Greek/natural yogurt see *Notes
- 1½ tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 small garlic clove crushed or finely grated
- ½ teaspoon yellow/Dijon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon onion granules
- 2 tablespoons chives finely chopped
- 1 tablespoon parsley leaves only, finely chopped
- 1 teaspoon dill leaves only, finely chopped
- Fine sea salt and pepper to taste
- 1 tablespoon water or milk, optional, see Instructions
Instructions
Combine all the ingredients (not the water) and stir thoroughly.
Season to taste and add a little water/milk to loosen the consistency if desired. Serve immediately or chill for 30 minutes before serving, if possible. Keep refrigerated in a jar for up to 3 days.
Notes
- I used a combination of chives, parsley and dill but you can omit the parsley and/or dill or tweak the amounts to your preference.
- *Use either full fat or reduced fat Greek/natural yogurt. Alternatively use kefir/buttermilk (and omit the milk), if you want a looser consistency, or a combination of yogurt and kefir.
- I recommend using a garlic crusher or finely grating the garlic rather than chopping it.
- Herbs: for better texture use only the leaves (avoid the tough stalks).
- Don't forget to season your dressing.
- As this ranch dressing contains fresh (rather than dried) herbs I recommend refrigerating it for no longer than 3 days in a jar.
- I used vegetable oil but grapeseed oil or another neutral tasting oil (not olive) would be a good alternative.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 27mg | Sugar: 4g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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