Quick and Easy Low-Carb Ranch Dressing is addictively delicious as a dressing or dip and comes together in just 5 minutes! You’ll never want the bottled stuff from the store again.
We never buy store-bought salad dressings for two reasons: 1) homemade tastes so much better and is so easy to whip up, and 2) we get sick of the same flavor way before the bottle of dressing is gone! Homemade to the rescue.
Normally, I’m a vinaigrette kind of girl, but there are times when I crave a creamy Ranch-style dressing. The thing I really love about Ranch is its versatility. You can serve it along with a huge platter of fresh sliced veggies for an easy crudités platter for munching on; it goes great with breaded chicken or fish for dipping (like this Buffalo-Style Catfish Strips on Cooking Light!); it makes a tasty dressing for pasta or potato salad; and it’s a great way to make a clean-out-the-fridge-with-a-salad-for-dinner feel special, to name just a few ideas.
This Ranch dressing in particular is addictive. It’s rich and creamy so a little goes a long way, and it’s super low in carbs! Kick the flavor up even more by using homemade mayo and adding fresh flat-leaf parsley. And if you don’t mind big, bold flavors, you can go with about 1 tablespoon of fresh grated onion and about 1/2 to 1 teaspoon of fresh grated garlic instead of the powdered versions.
I can definitely see this being a summer staple in my fridge!
- ½ cup (105 g) mayo (homemade or store-bought)
- ½ cup (120 ml) heavy cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried dill (or 1½ teaspoons fresh chopped dill)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons fresh chopped flat-leaf parsley (optional)
- Whisk together all ingredients. Store in an airtight container in the fridge for up to 3 days.