Name: Homemade Low Sodium Ranch Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: ¾ cup sour cream; ¼ cup milk; 1 tbsp apple cider vinegar; 1 tbsp fresh chives, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 tbsp low sodium Worcestershire sauce (optional); 2 garlic cloves, minced; 1 tsp onion powder; ½ tsp mustard powder; ¼ tsp black pepper

This easy ranch dressing uses sour cream, milk, and a splash of apple cider vinegar to create a creamy, tangy base. Fresh chives, dill, and parsley bring bright flavor, while onion powder and mustard powder add a savory kick—all without high sodium ingredients. It’s ready in just 5 minutes and can be used immediately or stored for up to 3 days.

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Table of Contents

Ingredients Needed:

¾ cup sour cream: use full-fat or lactose-free if needed.
¼ cup milk: any kind, dairy or unsweetened plant-based.
1 tablespoon apple cider vinegar: adds tang and balances the creaminess.
1 tablespoon fresh chives: finely chopped.
1 tablespoon fresh parsley: chopped.
1 tablespoon fresh dill: chopped.
1 tablespoon low sodium Worcestershire sauce: optional, or omit if sensitive.
2 garlic cloves: minced or use garlic-infused olive oil if garlic-sensitive.
1 teaspoon onion powder: check for no salt added.
½ teaspoon mustard powder: optional.
¼ teaspoon ground black pepper: or use white pepper if preferred.

How To Make Homemade Low Sodium Ranch Dressing:

Mix Ingredients:
In a medium bowl, combine sour cream, milk, apple cider vinegar, chives, parsley, dill, Worcestershire sauce, garlic, onion powder, mustard powder, and black pepper.

Blend Until Smooth:
Stir or whisk until everything is well blended and creamy. Taste and adjust flavor with more vinegar or pepper if desired.

Chill or Serve Immediately:
Use right away as a salad dressing, dip, or drizzle. For best flavor, chill in the fridge for 30 minutes.

Recipe Tips:

For extra creaminess, use Greek yogurt instead of sour cream.
Omit Worcestershire sauce for strict low sodium diets.
Use fresh herbs over dried—less processed and more flavor.
Add a splash of lemon juice if you like extra tang.

How to Store:

Fridge: Store in an airtight jar or container up to 3 days.
Freezer: Not recommended—texture may separate.

Nutrition Facts (approx. per ¼ cup serving):

Calories: 90
Sodium: 45 mg
Protein: 2 g
Fat: 8 g
Carbs: 2 g
Fibre: 0 g
Sugar: 1 g

FAQs:

Is ranch dressing usually high in sodium?
Yes—store-bought versions can have over 250 mg per 2 tablespoons. This homemade version keeps it under 50 mg per ¼ cup.

Can I use yogurt instead of sour cream?
Absolutely—plain Greek yogurt adds protein and keeps it creamy with less fat.

What if I don’t have fresh herbs?
You can use dried, but use only ⅓ the amount and check for no added salt or preservatives.

Is Worcestershire sauce low sodium?
Most are not. Use a low sodium version or skip it entirely for a no-added-salt version.

How long does homemade ranch last?
Up to 3 days in the fridge in an airtight container.

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