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Ranch Dressing or Dip

Today we're making a homemade ranch dressing to use as a dip for veggies or as a salad dressing.
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Course: Appetizer, Salad
Cuisine: American
Keyword: ranch dressing, salad dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 137kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 bowl

Ingredients

  • 1/2 cup olive oil or avocado mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh or dried chives
  • 1 tbsp fresh or dried dill
  • 1 tbsp dried onion flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  • In a small bowl, add all ingredients and stir. If using as a salad dressing, add more almond milk or water to thin it out to desired thickness.

Notes

Substitute coconut yogurt or canned coconut milk for sour cream to make it dairy free. 
Use fresh or dried herbs.
Use water, oat milk, coconut milk instead of almond milk. 
Use white vinegar or white balsamic vinegar as a substitute for apple cider vinegar. 
Store in a glass container with a lid. Refrigerate. Use within 1 week. 

Nutrition

Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 1.6g | Protein: 0.7g | Fat: 14.1g | Saturated Fat: 3.4g | Sodium: 183.4mg | Potassium: 38.7mg | Fiber: 0.3g | Sugar: 0.1g