Ranch dressing is no doubt one of the most popular condiments in America. But commercial dressings can have as much sodium as 260 mg per 2 tablespoons. Dry ranch packets can have up to 240 mg of sodium per 1 teaspoon serving. This can add up when you’re following a low sodium diet.
One of the best ways to lower your sodium intake is to make a homemade version of your favorite store-bought dressing that has a high sodium content.
This low sodium ranch dressing recipe has only 67 mg of sodium per serving and tastes just as good as regular buttermilk ranch dressing.
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Sodium and Heart Health
Consuming too much sodium can increase your risk of high blood pressure, heart disease and stroke. The American Heart Association recommends limiting your sodium intake to 1,500 mg of sodium per day.
How To Eat Low Sodium
The best way to eat a low sodium diet is choosing fresh foods and limiting foods that come in packages.
Making your own versions of the foods at home is a great way to limit your sodium intake.
When reading food labels for nutritional information, look for no more than 200 mg sodium per serving. A food item is considered low sodium if it has 140 mg of sodium or less per serving.
As a general rule a low sodium diet if eating 3 meals a day has less than 500 of sodium per meal and 100-150 mg of sodium per snack. Adding higher sodium condiments to your food can make the sodium content add up. So choosing low sodium versions or making your own homemade condiments can have a big impact.
Homemade Low Sodium Ranch
This homemade recipe for low sodium ranch is easy and tasty. Add it to anything that you would add regular ranch dressing to.
Ingredients and Variations
The ingredients in this recipe makes the best ranch dressing because it uses the main ingredients as regular ranch salad dressing without the extra sodium. The great thing is that it takes even less time than running to your local grocery store to pick up a bottle of ranch.
Low fat sour cream or plain greek yogurt
Mayo or mayonnaise
Sugar or stevia
Herbs– You can also use fresh herbs if you have them on hand. 1 tablespoon of fresh herbs is equivalent to 1 teaspoon of dried herbs in this recipe.
Seasonings– onion powder, garlic powder, black pepper
Milk and white vinegar or lemon juice- Use these 2 ingredients to make a low sodium version of your own buttermilk. You can use lemon juice in this recipe instead of white vinegar if you choose.
How to Make Low Sodium Ranch
This easy ranch dressing recipe tastes just as good as the original hidden valley ranch without the added salt.
1. Stir together the milk and vinegar and set aside
2. In a large mixing bowl, whisk together the sour cream, mayo, herbs, sugar, and seasonings.
3. Slowly add in the milk and vinegar mixture until desired consistency.
4. Transfer to an airtight container and refrigerate for 30 minutes before serving.
What to Serve With Low Sodium Ranch
You can use this recipe as a dressing with favorite salads or use as a ranch dip for fresh vegetables. My family loves dipping chicken tenders in ranch. Add it to anything you would eat with regular ranch dressing.
If you’re looking for more ways to include vegetables in your diet, make this ranch dressing and use as a vegetable dip!
Other Low Sodium Condiment Recipes
These low sodium recipe can help keep sodium intake low. Try Low Sodium BBQ Sauce to add to chicken or pulled pork sandwiches. This Low Sodium Spaghetti Sauce is perfect for your pasta night or use as a marinara dip. Packaged taco seasonings can have quite a bit of sodium. Try this Low Sodium Taco Seasoning for your next Taco Tuesday.
The Best Homemade Low Sodium Ranch Dressing
- 1/2 cup sour cream low fat
- 1/2 cup mayo light
- 1 teaspoon sugar or stevia
- 1 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried onion powder
- 1/2 teaspoon dried garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup milk skim or 2%
- 1 teaspoon white vinegar or lemon juice
- Stir together the milk and vinegar. Set aside.
- In a large mixing bowl, whisk sour cream, mayo, herbs, sugar, and seasonings.
- Slowly whisk in the milk and vinegar mixture until desired consistency. You may not use all the buttermilk depending on preference.
- Transfer to an airtight container and refrigerate for 30 minutes before serving.