25 Calorie Homemade Ranch Dressing and Dip

  • Yield : About 1 Cup
  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 2:0 h

Buttermilk based ranch dressing has been an American favorite since its inception in the 1950’s. This homemade ranch dressing and dip has about 60 percent less calories than commercially prepared full-fat ranch dressing without sacrificing flavor.

Like all processed foods sold today, what you get is not the same ranch dressing produced and sold 60 years ago. Preservatives extend shelf-life, additives like locust bean gum thicken the product allowing the use of more water.

Full-fat Ranch dressing has 130 to 140 calories per 2 tablespoon (30 ml) serving. You also get 240mg of sodium.

Commercial Ranch Dressing Ingredients

25 Calorie Homemade Ranch Dressing and Dip is low in calories, saturated fat, and sodium providing about 50 calories per 2 tablespoon serving. How far does 2 tablespoons go? The dinner salad in the photo has 2 tablespoons of thinned dressing.

Dinner Salad with Homemade Ranch Dressing

One advantage of homemade dressing and dips, is you can adjust all ingredients to your taste. There are hundreds of ranch dressing recipes. 25 Calorie Homemade Ranch Dressing and Dip makes a ranch dressing or dip similar to the best selling bottled dressing with with little or no additives. Using organic mayonnaise reduces chemical additives but may only be available in full-fat versions.

Cook’s Tip

The original Ranch salad dressing was made using buttermilk. You can substitute low-fat buttermilk for all or part of the mayonnaise and yogurt. Using only low-fat buttermilk reduces the number of calories to 12 per tablespoon with zero calories from fat.


  • 1/2 cup (120 g) reduced fat mayonnaise
  • 5.5 oz. (150 g) non-fat (0%) Greek or natural yogurt
  • 2 to 4 tablespoon (30 to 60 ml) 2% milk or water to thin
  • 1 teaspoon (5 ml) white wine or white vinegar
  • 1/8 teaspoon (0.625 ml) garlic powder
  • 1/8 teaspoon (0.625 ml) onion powder
  • 1/8 teaspoon (0.625 ml) dried parsley
  • 1/3 teaspoon (0.625 ml) dried chives or 1 tsp. (5 ml) fresh
  • 1/8 teaspoon (0.625 ml) dried dill
  • Fresh ground black pepper to taste
  • Cayenne pepper to taste
  • Optional herbs to taste: dried oregano, thyme, marjoram, sage

Method of Preparation

Step 1

In a medium bowl, thoroughly combine all ingredients except the milk. Adjust thickness by adding milk, water, or combination for desired consistency (thick for dip, thin for salad dressing)

Step 2

Refrigerate at least 2 hours and preferably over night to enhance flavor. Use within 4 days.

Related Recipes:
  • Sriracha Dip, Dressing & Spread

  • Slow Cooker Chuck Roast

  • Vegetarian Stuffed Bell Peppers

  • Whole Wheat Apple Muffins

  • 230 Calorie High Protein Turkey & Mushroom Chili

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

    0.1 g
  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    2 tbsp (30 ml)