Learn to make your own gluten-free, low-FODMAP ranch dressing and dip in about 5 minutes! It has all the classic ranch flavors and can be made with lactose-free sour cream, or make it dairy-free with creamy coconut milk.
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Homemade salad dressings and dips taste so much better than anything store-bought. Low-FODMAP seasonings make this a delicious, versatile and creamy low-FODMAP dip or low-carb ranch dressing - perfect for dinners and parties! Make this with full-fat coconut milk for a gluten-free dairy-free ranch dressing. It’s rich, creamy, tangy and delicious.
Keep it thick to use as a veggie dip, condiment or even as a pizza base (ranch pizza, anyone?) with this Low-carb, low-FODMAP Pizza Crust. Or, make it thinner to drizzle on a yummy Kale Chopped Salad, or a Microgreens Salad with Roasted Baby corn.
Why you’ll love this recipe
- Quick and easy – homemade ranch dressing is so simple to make and takes just a few minutes to put together
- Simple ingredients – a handful of pantry staples come together to make a delicious, creamy dressing
- Economical – skip the expensive store-bought versions or ranch packets that contain unwanted ingredients. This homemade dressing is very budget-friendly.
- Special diet friendly – use lactose-free dairy for a FODMAP-friendly and keto dressing, or make it with coconut milk for Whole30, AIP, or paleo ranch dressing
Ingredients
Just a handful of simple ingredients make the best homemade ranch. For exact measurements, see recipe card, below.
- Mayonnaise – gives a creamy texture and savory, slightly tangy flavor
- Lactose-free sour cream or full-fat coconut milk – either work well. Use full-fat coconut milk rather than light coconut milk, otherwise the consistency will be too thin.
- Herbs and spices – use fresh or dried chives, dill, parsley, mustard powder, salt, pepper and asafetida, which is optional, but adds great flavor to no onion no garlic recipes. Read more about asafedita in my Asafedita Ingredient Spotlight.
- Green onions – finely chop and use the green parts only
- Lemon juice – adds a bright finish. Fresh squeezed is best.
- Garlic infused olive oil (optional) – adds a mild garlic flavor and a fresh, fruity hint of olive
Instructions
Add all of the ingredients to a medium bowl.
Mix together with a spoon or whisk.
Season with salt and pepper to taste.
Expert tips
- Adjust consistency – make it thinner by adding your favorite lactose-free milk or plain plant based milk. Add liquids one tablespoon at a time so the consistency doesn’t get too thin.
- Paleo ranch dip – for a dairy-free paleo dip, consider replacing some of the coconut milk with coconut cream
- Serve chilled – the dressing becomes more flavorful with time and is best served chilled. Consider making it a day ahead of time to give the flavors time to blend.
- If using fresh herbs – use twice as much as dried herbs except for the chives
How to use
- Top salads – make the ultimate salad with this classic dressing
- As a dip – this makes a superb party dip for raw veggies, meatballs, wings and more
- Oven roasted veggies – drizzle over roasted vegetables for a pop of flavor and creamy touch
- As a condiment – add to burgers, Pulled Pork sandwiches or spoon onto grilled chicken
How long does homemade ranch last in the fridge?
This dressing keeps well in an airtight container or jar in the refrigerator for up to 7 days.
Variations
- Greek yogurt – replace the sour cream with your favorite lactose-free Greek yogurt for an extra tang and lower fat content
- Make it smoky – add a pinch of smoked paprika for a hint of smokiness
- Use vinegar – if you don’t have lemon juice handy, you can replace it with an equal amount of apple cider vinegar, white wine or champagne vinegars
- Low sodium ranch dressing – leave out the salt and use a low sodium mayonnaise
FAQ
Freezing homemade ranch dressing is not recommended. The ingredients will separate, creating a grainy, watery mixture. If you do choose to freeze it, after thawing, add a little extra sour cream and mayonnaise and blitz in a blender (I like my Nutribullet for smaller quantities) for about 10 seconds.
Ranch dressing actually originated from Steve Henson, who invented a buttermilk dressing while working in Alaska. Later, he and his wife bought a ranch in California they named Hidden Valley, where it became a house specialty, eventually becoming not only a popular salad dressing, but a cultural phenomenon.
While I have never substituted mayo in this recipe, adding coconut cream and avocado oil may replace the creaminess of the mayonnaise. I would recommend adding a teaspoon of vinegar and increasing the herbs just a bit to replace the flavor and slight tang lost from excluding the mayo. Other options would be to use more non-dairy sour cream, add Greek yogurt or even some blended ricotta or cottage cheese to create a more creamy texture.
More low-FODMAP salad dressing recipes
Looking for a dip? Try these low-FODMAP Dips and Condiments →
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Low-FODMAP Ranch Dressing (Gluten-free)
Ingredients
- 1 cup mayonnaise
- 1 cup lactose-free sour cream (or full fat coconut milk)
- 2 green onions (green part only)
- 1 teaspoon lemon juice (fresh squeezed is best)
- 2 tablespoons chives (dried or fresh)
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried dill
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons garlic infused olive oil (optional)
- ¼ teaspoon asafetida powder (optional. Read more in my Asafetida Ingredient Spotlight)
Instructions
- Finely chop the green onions.
- Add all of the ingredients to a medium bowl.
- Mix with a spoon or whisk until thoroughly combined.
Notes
Expert tips
- Adjust consistency – make it thinner by adding your favorite lactose-free milk or plain plant based milk. Add liquid one tablespoon at a time so the consistency doesn’t get too thin.
- Paleo ranch dip – for a dairy-free paleo dip, consider replacing some of the coconut milk with coconut cream
- Serve chilled – the dressing becomes more flavorful with time and is best served chilled. Consider making it a day ahead of time to give the flavors time to blend.
- If using fresh herbs – use twice as much as dried herbs except for the chives
Variations
- Greek yogurt – replace the sour cream with your favorite lactose-free Greek yogurt for an extra tang and lower fat content
- Make it smoky – add a pinch of smoked paprika for a hint of smokiness
- Use vinegar – if you don’t have lemon juice handy, you can replace it with an equal amount of apple cider vinegar, white wine or champagne vinegars
- Low sodium ranch dressing – leave out the salt and use a low sodium mayonnaise
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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