Low Sodium Ranch Dressing

image of low sodium ranch dressing in a glass dish
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5 from 1 vote

Low Sodium Ranch Dressing

Whip up this easy ranch dressing that has less than 1/2 the salt and a 1/4 of the fat in bottled ranch dressings!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: low sodium ranch dressing
Servings: 20 2 Tablespoons
Calories: 41kcal


  • 2/3 cup low fat sour cream
  • 2/3 cup low fat plain yogurt
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp dill weed
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs white vinegar
  • 1 cup low-fat buttermilk


  • Whisk all ingredients together. Enjoy!
    Chill until ready to serve. This dressing tastes even better the next day!


Nutrition Information (per 2 tablespoons): 41 calories, 3g fat, 1g saturated fat, 5mg cholesterol, 79mg sodium, 2g carbohydrate, 0g fiber, 1.2g sugar, 0g added sugar, 1g protein, 43mg calcium, 64mg potassium, 36mg phosphorus, 2mg oxalate

30 thoughts on “Low Sodium Ranch Dressing”

  1. This dressing sounds terrific and I cannot wait to try it for my husband. A tip I use when something comes up suddenly and I do not have the time or ingredients at hand to make a good dressing from scratch like this one for my husband, I just take the bottled dressing lowest in Na and mix 1 part dressing, 1 part tap water and 1 part oil or milk depending on the type of dressing. Not the best but an improvement in reducing Na.

  2. I’ve had gastric bypass surgery about 16 years ago. About 3 years ago I developed a calcium oxalate stone.
    I just recently had a second surgery to remove another stone.
    I’m trying my best to stay low in oxalates , sodium .
    I’m staying well hydrated and consume juice from a whole lemon daily..
    I’m finding such conflicting info on foods I can consume. One kidney place tells me specific fruits, and vegetables are very high., another site will tell me the same fruits and vegetables are acceptable and low and oxalates.
    I wish there was a way for me to get the right information, so I could have my very best shot of not having another reoccurrence.☹️
    Any help would be appreciated.
    Thank you.
    The dressing sounds amazing!!!!!

    1. Melanie Betz MS, RD, CSR, FAND

      Hi Melissa! So good to meet you! My first question is ALWAYS have you had a 24 hour urine test? Without it, it is hard to know what exactly will actually prevent stones for you. Given your history of gastric bypass surgery, there is a high likelihood oxalate has something to do with your stones – but there are other factors that are likely playing a role too!

      On the oxalate front – yes. There are a MILLION different conflicting oxalate lists out there. I could spend an hour talking about why. But know that the Harvard oxalate list is generally considered one of the most accurate. I base my oxalate list on the info on this list (I just standardized the portion sizes for easier comparison).

      I’d love to help you figure all of this out personally – I do this in Kidney Stone Nutrition School!

  3. besides oxalate, could you also PLEASE list purine amounts in your recipes for those with uric acid AND calcium oxalate stones?

    1. Melanie Betz MS, RD, CSR, FAND

      Hi Barb! Thanks for the suggestion. Getting adequate purine content is REALLY difficult to do. I also don’t ever recommend people COUNT the amount of purine in their food (actually, just like oxalate!). Plus, purine from plant foods is simply not associated with negative outcomes for uric acid stones or gout. This article about uric acid stones might be helpful!

  4. Hello. I have 2 separate dietary “menus?” I am to follow (low carb, low sodium), which is tough as it means watching salt & sugar intake (including some fruits & veggies!), but I’m not a big meat eater. I love snacking on or eating veggies with ranch dressing (not all the time, of course, but often enough). I was wondering if one might be able to use finely minced fresh garlic, onion & parsley as well as the dill? Would it still taste the same or be more intense? Also, would it last longer or shorter with fresh veggies in it?
    Thank you!

    1. Betz MS, RD, CSR, FAND

      That is a lot to juggle! I would think that those additions would be DELICIOUS! It honestly wouldn’t impact the shelf life that long – since the dressing has perishable ingredients in it anyway!

    1. Betz MS, RD, CSR, FAND

      Honestly, you could just add a 1/2 cup or so of blue cheese to this recipe and it would be a pretty good blue cheese! It would increase the sodium (of course), but this dressing is already SO low in sodium, it would still be a very low sodium option!

  5. I can’t rate this recipe because there are three diets for the problems that I’m wrestling with: Kidney disease – 3b stage, dairy sensitivity, and inability to gain weight (lost over 35+ pounds over time and doctor and I don’t have any idea why – weigh only 97 lbs. and I am weak). So, all three diets conflict and I rarely can find a recipe, including this one, that doesn’t have at least two main ingredients that I shouldn’t have. Any dietician would go crazy trying to remedy these eating problems. But maybe you can help?!
    I’m 90 years old and thinking that I will eat whatever I want and let “nature take its course!” Not afraid of death!

    Homebound Eunice
    [email protected]

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Eunice! You are certainly not alone – many people are juggling diet restrictions for many different health conditions. This is exactly what dietitians specialize in! As you mention, sometimes if someone is struggling maintaining weight, just EATING anything that sounds good is the best thing you can do for your health. I’d highly recommend meeting with a dietitian who can review your entire medical history to give you advice that works for you! I don’t work with patients individually at this time.

  6. Hi, I just got home from the grocery and I am excited to try this recipe. I’m currently doing the DASH diet watching my sodium intake but my question is this… when calculating the fat content should I add the fat, saturated fat and cholesterol for a total of 9g? I’m inputting this into my tracker. Thank you.

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Cindy! One serving of this dressing has 3g total fat (this total fat includes saturated and other types of fats). Cholesterol is not a type of fat, and is separate! Hope that helps!

  7. My mayo has 90 ml of sodium per tablespoon. There are 4 tablespoons in a 1/4 cup so that would be 360 ml ..How many servings does it make? I have to watch my sodium because of BP .

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Kathy! This recipe makes a LOT. 20 servings of 2 tablespoons each. You can find all the nutrition information right under the recipe!

  8. Your sour cream,buttermilk,yogurt and mayo all have sodium.It look
    Like this would be more than 80 mg per serving.

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Bob! Yep, there are small amounts of sodium in those ingredients. However, with the portion size, the sodium does end up being very low! I take great care to make sure the nutrition analysis is accurate on all of my recipes 🙂

      1. 5 stars
        I really love the Ranch recipe and I don’t miss the extra salt at all the herbs make up for that.
        Really delicious.

    1. Melanie Betz MS, RD, CSR, CSG

      I’d say up to 5 days or so! The same amount of time you’d let buttermilk or yogurt sit in your fridge!

  9. Sylvia Osenbaugh

    How can this recipe for low sodium ranch dressing be low in sodium
    when you put 1/4 teaspoon of salt in it and that equals 575 mg of sodium?

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Sylvia! This recipe makes about 20 servings (of 2 tablespoons each). So, they 1/4 teaspoon of salt is spread out QUITE a bit. Each serving only has around 80mg of sodium, which is about 1/2 the salt in most bottled Ranch dressings. Of course, you could absolutely leave out the salt, but I find it really helps bring out the other flavors and, at 80mg sodium per servings, is still TOTALLY do-able for a low sodium diet!

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