Mayo Free Healthy Ranch Dressing Recipe
This delicious, zesty healthy ranch dressing is rich, creamy and naturally low in fat. It's made using fresh herbs and comes together in under 5 minutes!
Servings 4 servings
Calories 101kcal
Ingredients
- 1 cup Greek/natural yogurt see *Notes
- 1½ tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 small garlic clove crushed or finely grated
- ½ teaspoon yellow/Dijon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon onion granules
- 2 tablespoons chives finely chopped
- 1 tablespoon parsley leaves only, finely chopped
- 1 teaspoon dill leaves only, finely chopped
- Fine sea salt and pepper to taste
- 1 tablespoon water or milk, optional, see Instructions
Instructions
- Combine all the ingredients (not the water) and stir thoroughly.
- Season to taste and add a little water/milk to loosen the consistency if desired. Serve immediately or chill for 30 minutes before serving, if possible. Keep refrigerated in a jar for up to 3 days.
Notes
- I used a combination of chives, parsley and dill but you can omit the parsley and/or dill or tweak the amounts to your preference.
- *Use either full fat or reduced fat Greek/natural yogurt. Alternatively use kefir/buttermilk (and omit the milk), if you want a looser consistency, or a combination of yogurt and kefir.
- I recommend using a garlic crusher or finely grating the garlic rather than chopping it.
- Herbs: for better texture use only the leaves (avoid the tough stalks).
- Don't forget to season your dressing.
- As this ranch dressing contains fresh (rather than dried) herbs I recommend refrigerating it for no longer than 3 days in a jar.
- I used vegetable oil but grapeseed oil or another neutral tasting oil (not olive) would be a good alternative.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 27mg | Sugar: 4g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg