Healthy Ranch Dressing

Ranch Dressing - Easy Recipe with All Real Food Ingredients - Kid Approved

One food that many people miss when they drop the unhealthy vegetable oils is Ranch Dressing. I know I did. I cringe to remember how I would put ranch dressing on almost every school lunch in high school, adding vegetable oils and processed soy to more vegetable oils and processed soy…

Now that I prefer my food to only contain ingredients I can pronounce, I needed a grown up and upgraded ranch dressing.

This easy real food ranch dressing recipe is a good substitute. It doesn’t taste exactly the same as the junk version, but has the creamy texture and same type of flavor. There are also endless variations, so mix it up!

easy primal ranch dressingThis recipe is kid-approved at our house and simple enough that the kids can help make it. It packs a probiotic punch and is seasoned with fresh herbs and spices without a vegetable oil in sight.

If you have kids (or adults) who will eat anything with ranch dressing, try this recipe.

Also, if you’re looking for a real-food alternative to ranch dressing mix packets, check out this simple recipe that makes a great marinade, soup addition or base for a dip.

4.6 from 9 reviews
Easy Ranch Dressing
 
Prep time
Total time
 
Homemade healthy ranch dressing with greek yogurt, olive oil and spices and no artificial ingredients!
Author:
Recipe type: Condiment
Serves: 4
Ingredients
  • ½ to ¾ cup Plain Full Fat Yogurt or Greek Yogurt
  • 1 tsp (or more to taste) of dried dill weed
  • Sprinkle of salt and pepper to taste
  • 1 small clove of garlic
  • 6 TBSP olive oil
  • 2 TBSP parmesan
Instructions
  1. Put yogurt, garlic and spices in a blender or food processor and blend until smooth.
  2. Very slowly, add the oil so that it emulsifies.
  3. Use immediately, or store up to 1 week in the fridge

Ranch Dressing Variations

  • Use 2 tsp of fresh herbs like dill, mint, or basil for alternate flavors.
  • Use avocado instead of yogurt if you don’t tolerate dairy.
  • Use Italian Seasoning instead of dill and double the parmesan for a Caesar like dressing

What’s your best recipe for a healthy salad dressing? Share below!

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Reader Comments

  1. This is my Ranch~ 
    1 Cup Yogurt (I usually use Greek or my homemade)
    1/4 C Olive Oil
    Juice of 2 lemons
    2 tsp. dill or basil
    2 tsp. dijon mustard
    2 teaspoons Braggs aminos
    garlic to taste 

    • YUM. Thank you everyone. Just what I needed 😉 🙂

    • Just made this version of healthy ranch with the Caesar option since I’m out of dill. Delicious! Dill is on my grocery list so I can try that next week! Thank you!

  2. Here’s another favorite:
    1/2 c Olive Oil
    1/4 c raw apple cider vinegar
    2 tsp Bragg’s aminos
    2 garlic cloves minced
    1 Tbsp Dijon mustard
    Juice of 1 lemon
    2 Tbsp raw Honey (I keep bees so this is my own)
    1-1/2 tsp thyme
    salt, pepper to taste

  3. yum! I have been making mine with mayo and was wondering what I could use instead = EVOO. So I will try yours! Thanks!

  4. How can you make your ranch dressing Paleo friendly?

    • Perhaps replace the yorgurt with Paleo Mayo?

    • Use the avocado instead of the yogurt, as she mentioned

  5. Finally Ranch dressing recipes without Mayo. Glad I found your site!

  6. For Paleo Mayo, I use a great recipe I found on clothesmakethegirl.com

  7. Just made this today, so easy and so yummy-I’m pretty sure I’ll be making this weekly. Thanks!

  8. My family and I really loved this recipe!
    I am new to cultured condiments… can I put some whey in this and ferment it??

      • If you are using yogurt base you don’t need to ferment it – yogurt is already cultured 🙂

  9. This didn’t work for me. Smells great, but is the consistency of milk.

    • If you want it thicker, put the yogurt in a sieve, with cheesecloth if needed, and let it sit awhile to drain first.

  10. Looks good.. I am going to try it w/ homemade coconut yogurt – kids still can’t have dairy. Also, I was going try to add some baby artichokes to give it some thickness to use as a dip – either cooked myself or frozen from Trader Joes. I made artichoke pesto (with almonds and no parm cheese), it was good but I bet it would be good as a ranch.. thanks for sharing!

  11. Tastes awesome, but is so thick it can’t really be used as a “dressing” for me. Makes an awesome ranch dip though! Any tips on how to thin it out without compromising the taste?

    • You can also put the yogurt through a high speed blender to break it up and make it more watery.

  12. This is my go to dressing! The whole family loves it, even all my littles. Thanks for the great recipe.

  13. Is the parmesan fresh, or that powdered stuff? I hate that stuff!

  14. Have you ever tried to make this in a larger batch to store–either canned or frozen?

    • I haven’t, but if you do, let me know how it works out!

  15. After reading all the comments above I just have few questions. if I leave out the Parmesan will it compromise the taste? And if so what ingredient can I use to substitute for the Parmesan that’s not processed or dairy?
    Also, has anyone yet tried to make up a large batch to freeze? If so, how did it work out? Thanks in advance! This is an amazing resource site!!!

      • Thanks Katie! 🙂

      • What about using nutritional yeast? This is a new product for me and I have only tried it on popcorn to make “cheese” popcorn. But, through doing some reading on it sounds like it could work.

    • My daughter went vegan for a while, and it was suggested to use nutritional yeast in place of Parmesan cheese. I have also used the yeast in place of bullion and it works well for that. I think it could be used for this recipe as well, if you wanted a mock parm taste. 🙂

  16. SO GOOD! I’m having to force myself to not eat this dressing with a spoon straight out of the jar! So I use it as a chip dip instead! 🙂

  17. What’s the calorie count? I figured it out and it is 242 calories for 1/4 of the recipe. Is that right? Seems like a lot.

    • That’s what I was going to ask though I hadn’t tried to figure it up. Do you know about how many tbs 1/4 of the recipe would be? I can figure it up but just thought I’d ask.

    • I wouldn’t worry too much about calories. They are finding that not all calories are equal and that it’s a much more complex issue then just the “calorie in vs. calorie burned” theory they have been putting forth for so long. Js

  18. Wonder how it would be if you substituted 1/2 yogurt for buttermilk. I love that buttermilk taste in the original recipe from Hidden Valley… I think i will try it and let you know how it comes out:)

  19. I made a ranch dressing with dill and it was bad. I didn’t use as much dill as the recipe called for but it still took over the whole flavor and basically turned it into tarter sauce.

  20. Wellness mama, this was amazing. Very similar to real ranch and I didn’t even have dill on hand. Can’t wait to try it with dill! I used it to dip roasted cauliflower florets. So good. Thanks again!

  21. ThankU soooo much!!! This recipe is great! Ive been searching for salad dressings that dont have thickeners like carrigeenan or xanthan gum, because i have digestive issues that these things make worse. The only one i could find at the store was $6 for a 12 oz bottle! I found ur ranch recipe and it was with greek yogurt (no mayo!) And very basic and simple! I followed the recipe exactly and it was great! A lil thick for my salad so i just thinned it with a couple Tbls of water and it was perfect and tasted great!!!!! Maybe next time ill play with it some more and use some of the other readers suggestions, but this is fantastic! U have saved my salads!!!

  22. I must have done something wrong. It tasted like olive oil

  23. Ive played around with this recipe quite a bit. Ive found it taste most like traditional ranch with the additions of bried basil & some onion & garlic powders along with the dill. I also add a tad bit of lemon juice & a sprinkle of raw sugar (or honey). The additional herbs & spices and the acid from the lemon and the sweetness from the sugar or honey really help to mellow out the yogurt & olive oil and make it taste more like a traditional ranch dressing. This is still so much more healthy than all the questionable ingredients in the bottled stuff. I make this all the time now! It does tend to separate in the fridge but a good shake of my jar and its well blended again.

  24. When I add the olive oil, do I put a bit in at a time & blend in the blender/food processor or do I take everything out of blender/food processor & whisk/spoon in a bit at a time?

  25. I know this is an old post but, I must say, I’m a little surprised to see no one using buttermilk in their ranch dressing. I use a pretty classic mix of spices and herbs common in ranch dressing. I add those to a 1 to 1 ratio mix of mayonnaise (homemade) and buttermilk. Everyone loves it!! Even friends of mine that aren’t on the real food band wagon. They all say the same thing, it’s better then anything you buy at a store. This year I’m hoping to grow my own herbs and spices and drying them myself. I bet it will taste even better!

    • I believe it’s because this is suppose to be a healthier option. Buttermilk and mayo aren’t “healthy” options.

  26. I was wondering if you could use something else besides olive oil, my son is allergic to it but I’m trying to find a good ranch dressing recipe for him like this one because he also has lot’s of other allergies. The oil would be the only replacement for is in this recipe

  27. A few tweaks and this is now my favorite! To this recipe I added the juice of 1 lemon, garlic powder instead of raw, 1/2 tsp Bragg’s Liquid Aminos and 3 tbs. caraway seeds. YUM!!

  28. Excellent recipe! Here is my hack!

    2 C Whole Milk Yoghurt
    1/4 C EVOO
    3 TBS Braggs ACV with the Mother 🙂
    3 TBS Braggs nutritional yeast
    2 TBS dry parsley
    1 TBS dill
    1 TSP dry mustard
    1 TSP dry chili pepper flakes
    1/2 TSP cumin
    2 minced garlic cloves
    2 minced scallions
    Seasoning salt + pepper to taste!

  29. This is so delicious and the best homemade ranch I’ve tried yet!! I was searching for a mayo free recipe bc I didn’t want to have to make any…. I ended up using half whole milk yogurt and half sour cream, part dill and part Italian seasoning, avocado oil instead of olive, and 1/4 tsp garlic powder bc I didn’t have a clove. I also added a splash of milk to make it more pourable but it was still thick enough to use as a dip as well.
    Thanks for the great recipe, this is definitely my new go to ranch recipe!! 🙂

  30. I made this with fresh basil and dill ( 1 tsp each ) and whole Greek yogurt. Came out great- I love it on both salad and as a dip. Mine was thin made in my mini food processor without adding thinners. Thanks!

  31. I make a ranch with kefir and homemade mayo (1 to 1 ratio) add salt and herbs to taste. Great way to get in healthy fats and probiotics over your veggies.

  32. Hello, thank you for this post! How long does the ranch dressing last in fridge?

  33. Delicious! Exactly what I have been looking for in a healthy homemade creamy dressing. My husband ALWAYS wants a salad whenever I make this dressing.
    I follow the directions exactly and I use Greek yogurt.
    To thin it out: blending it longer or using a thinner yogurt may help.
    For a thicker consistency follow the instructions on emulsion and also let it refrigerate for an hour or two.
    I hope that helps!