Keto Ranch Dressing

 Creamy, tangy, and herbaceous — perfect for salads, dipping veggies, or drizzling over buffalo chicken.

Yield: About 1 cup (16 servings of 1 Tbsp each)
Prep time: 5 minutes
Net carbs: <1g per serving

Ingredients

• ½ cup mayonnaise (full-fat, no sugar added)

• ½ cup sour cream (or full-fat Greek yogurt for extra protein)

• ¼ cup heavy cream (or unsweetened almond milk for thinner dressing)

• 1 tsp white wine vinegar or lemon juice

• 1 tsp dried dill

• 1 tsp dried parsley

• ½ tsp dried chives

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

• ⅛ tsp black pepper

Optional: Fresh herbs (2 tsp each, finely chopped) for brighter flavor.

Instructions

1. Combine base – In a medium bowl, whisk together mayonnaise, sour cream, and heavy cream until smooth.

2. Add seasonings – Stir in vinegar (or lemon juice), dill, parsley, chives, garlic powder, onion powder, salt, and pepper.

3. Adjust consistency – For thicker ranch, use less cream. For drizzle-able dressing, add more cream or a splash of water.

4. Chill – Cover and refrigerate for at least 30 minutes. The flavors meld and intensify as it sits.

5. Serve – Use as a dip, salad dressing, or sauce. Store in an airtight jar in the fridge for up to 1 week.

Why It’s Keto-Friendly

• No buttermilk – Traditional buttermilk adds carbs. This recipe uses tangy sour cream + vinegar for the same zip.

• Full fat – Keeps you satiated and fits macros.

• Zero hidden sugar – Many store‑bought ranch dressings add sugar or maltodextrin. This one is clean.

Variations

• Spicy ranch – Add ½ tsp cayenne or 1 Tbsp hot sauce.

• Bacon ranch – Stir in 2 Tbsp crumbled cooked bacon.

• Avocado ranch – Blend in ¼ ripe avocado for extra creaminess.

Enjoy your homemade, guilt‑free ranch!