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If you’re looking for a deliciously easy homemade salad dressing recipe, Bri’s Better-Than-Ranch Dressing is just what you need! It’s far more flavorful than storebought ranch and fits into a THM S, low carb, or keto meal. Use it on tossed salad, in a coleslaw, or as a dip for veggies or chicken tenders!
My husband and I thought this flavor-packed homemade ranch dressing was the perfect texture for drizzling over salad or baked spaghetti squash. I’m personally not a big fan of super thick dressings because they don’t coat my lettuce leaves and I get some bites of salad that are mostly dressing and some bites that have no dressing at all! This dressing has a moderate thickness; feel free to adjust the water in the recipe to make it what you like!
- Duke’s Mayo (the full-fat kind with the yellow lid) is a good storebought mayo option without sugar. I’m sure you could also make your own as well, and that would be even more optimal because storebought mayos often contain oils that aren’t the best. If you make your own mayo with an on-plan oil like olive oil or use a storebought mayo made with just avocado oil and other simple on-plan ingredients (Primal Kitchen has one like this), the dairy-free version of this dressing is actually a Deep S!
- Add some sriracha for a spicy ranch option!
- The only “odd” ingredient in this dressing is a small amount of THM Super Sweet Blend to add a teensy bit of sweetness to balance out the flavor profile. To make this a no-special-ingredients recipe, use your favorite locally-sourced low-glycemic sweetener to taste! Just a pinch should do the trick. Taste and adjust.
- Use this dressing in tossed salads with all your favorite THM S toppings,
- on shredded cabbage (love me some red cabbage!) as a coleslaw dressing,
- tossed with sliced cucumbers for an easy ranch cucumber salad,
- drizzled into low-carb cold cut “sandwiches,”
- as a dip for veggies,
- as a dip for the fried mushrooms on page 127 of Necessary Food,
- as a dip for these Panfried Chicken Strips,
- or drizzled over baked spaghetti squash!
My Tupperware shaker containers make homemade salad dressings a breeze to make!
Check out the notes section of the recipe below for answers to FAQs as well as a dairy-free homemade Ranch dressing option!
A delicious Chocolate Custard Chia “Tapioca” similar to this Vanilla Custard Chia “Tapioca” but dairy free (and chocolate, of course), as well as a Sweet & Tangy Barbecue recipe that will make your mouth water!
You may also enjoy:
- 1 ¼ cups mayonnaise
- ½ cup reduced-fat (or full-fat) sour cream
- ⅓ cup water
- 1 teaspoon dried minced onion
- 1 teaspoon each onion powder, parsley flakes
- 1 teaspoon white vinegar
- ½ teaspoon each dill weed, oregano, black pepper
- ⅜ teaspoon salt
- ⅛ teaspoon THM Super Sweet Blend
- Combine all the ingredients in a bowl or shaker container and whisk or shake well. If it's too thick for your liking, add a dash of water. (Or if you want a really thick dressing/dip, use a little less water.) Refrigerate at least 30 minutes before serving. (The flavors will settle out a bit.) Store in fridge in an airtight container/bottle. Shake before using.
- I enjoy this dressing in a regular tossed salad as well as on shredded cabbage as a coleslaw of sorts! You can toss it with sliced cucumbers for an easy ranch cucumber salad. You can also use it on low-carb wrap cold cut “sandwiches” or for dipping veggies, fried mushrooms, or chicken tenders. I also enjoy it drizzled over baked spaghetti squash.
-You could probably substitute Greek yogurt for the sour cream.
-I’m not sure how long this will keep in the fridge, but it’s never gone bad on me. Mine is usually gone within 2 weeks. If it smells funny or starts growing mold I would throw it out. There are no preservatives in this recipe, unlike storebought dressings, so it probably won’t keep indefinitely.
-Add some sriracha for a spicy ranch option!
-Nutrition calculated per 2 tablespoon serving made with reduced-fat sour cream and Duke’s Real Mayonnaise.
-Gluten Free (use non-contaminated ingredients)
-Dairy Free Option: Since mayo is traditionally dairy free, I made a simple dairy-free ranch dressing by omitting the sour cream. The dressing was a little thicker than I needed it to be so I added a dash of water. Worked great! If the flavors are too strong for you without the sour cream you can dilute the dressing a little with more mayo and water. Make sure to use a mayo that is dairy free. According to my research, most are, but not all. (In case you're wondering, I added the sour cream in the recipe above for just a little extra creaminess and to stretch the calories a bit more. The dairy option has a slight edge in my opinion, but I was really happy with the DF version as well.)