This yoghurt ranch dressing with fresh herbs and a touch of garlic is a healthy take on a popular American classic and can be used on salads, as a dip, over roast veggies, or grilled meats. It’s sugar-free, low-carb/keto and gluten-free.
Healthy Yoghurt Ranch Dressing
Originating in the 1950s, the ranch dressing is somewhat an American obsession and is often used in salads and as a condiment. It’s often made with buttermilk or sour cream and mayonnaise and has a variety of seasoning including herbs, mustard, and garlic.
It’s one of those dressings that is really easy to make at home, which means you can avoid commercially made versions that often have added sugar, additives and preservatives. My yogurt ranch (or yoghurt for the Brits & Aussies) is quite healthy as it’s made with all-natural ingredients and is full of beneficial probiotics.
I love using lots of herbs and fresh garlic for that lovely flavour punch and you can make a large batch to use up over the course of a week. Simply keep it in an airtight jar in the fridge. You can use in coleslaw or simply drizzle over fresh, crispy lettuce; I also love using it on roasted or grilled vegetables and over chicken or fish. This is a good dressing to try if you’re doing the reintroductions phase of my paleo reset plan during the week we bring back the yoghurt.
This ranch dressing is gluten-free, low-carb and sugar-free but it contains dairy. You can make a dairy-free ranch version using any other type of unsweetened yoghurt or a combination of fermented dairy and mayonnaise. You can find more healthy, sugar-free salad dressing here and dairy-free, paleo salad dressing ideas here.
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Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- 250 g unsweetened yoghurt full-fat (1 cup)
- 1 clove garlic grated or crushed
- 2 tablespoons spring onions scallions or chives, chopped
- 2 tablespoons parsley chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon vegetable stock powder you can grate or chop a stock cube
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon yellow or Dijon mustard
- Combine all ingredients in a large bowl and transfer to a clean mason jar. Store with an airtight lid on top for up to 1 week.
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