This keto ranch dressing is an easy, creamy salad dressing full of the flavor of fresh herbs that you will want to pour over your salad or vegetables. Or eat with a spoon from the jar.
All salad dressing should be as creamy and flavorsome as this! This could make you want to eat salad everyday! As well as a great keto vegetarian dressing, you can use this as a dip too.
Is Ranch Keto?
This homemade dressing is a great keto option but if you are reaching for a bottle in a store, read the ingredients carefully as sugar may be added. Store bought will have the addition of preservatives too as homemade ranch dressing lasts for about 5 days in the fridge.
Makes you wonder about that year old salad dressing bottle you have in your fridge without reading the label doesn't it!
How to make keto ranch dressing
Made in one bowl, this keto dressing is as easy as whisking mayonnaise, sour cream, heavy cream with fresh herbs, lemon juice and white vinegar. Quick, simple and fresh tasting.
For the fresh herbs I use a mixture of dill, parsley and chives.
If you are not taste testing with a large spoon, you might need to tweak the flavours!
For a colourful ranch dressing, try our avocado ranch dressing (there's a tip for a vegan version too).
What to serve with homemade ranch dressing
As well as a welcome addition to perk up any green salad, try this as the dressing in my cauliflower potato salad or in a broccoli salad.
Spoon over my loaded radishes or serve as a dip with them.
Serve as a dip with loaded zucchini. A great flavour combination.
Make it a spicy ranch dressing by adding a dash of chipotle powder or cayenne pepper.
The white vinegar and lemon juice can be swapped with apple cider vinegar if you don't have both to hand.
Store the dressing in a sealed glass container (mason jar is a good option) in the fridge. It will last 5 to 7 days.
For a thinner dressing, swap the heavy cream with almond milk.
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Keto Ranch Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 2 teaspoons garlic powder
- 2 tablespoons dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 teaspoon chives fresh, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a medium bowl, add all of ingredients and whisk until smooth.
- Adjust the consistency to your liking with the addition of extra cream if need be.
- Spoon into a glass jar and store in the fridge.
- Let sit for an hour to allow the flavours to develop before use.
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