Easy, five minute low FODMAP Ranch Dressing made with lactose free yoghurt and a few herbs and spices.Â
Right! I’m keeping this short and sweet today so let’s get to it!
I feel like most people either love or hate ranch – there’s no in between here.
Mike hates it because he’s weird about white sauces and dips (???). I absolutely love it. When I was a lot younger I used to dip and cover everything in ranch because I’m a freak. And then I got older and realised that store bought dressings usually contain a million suspicious ingredients and a questionable amount of sugar and I decided to give it all a miss.
Fortunately, like all salad dressings and dips, homemade is always better and super easy to make. This low FODMAP ranch is inspired by the Wellness Mama greek yoghurt ranch. It takes about 5 minutes to make with most of that time spent locating the spices. Just mix it all together in a small bowl or jar and season with a few FODMAP friendly herbs spices. Add a splash of garlic infused olive oil to give this a little more of that garlic flavour usually found in traditional ranch dressings or just leave out all together.
Drizzle over salads, dip your favourite veggies in or add to wraps/sandwiches– this low FODMAP ranch should keep well in the fridge for at least a week.
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Low FODMAP Ranch Dressing
Easy, five minute low FODMAP Ranch Dressing made with lactose free yoghurt and a few herbs and spices.Â
Ingredients
- 1 cup lactose free yoghurt
- 2 tablespoons grated parmesan
- 1 tablespoons fresh chives, chopped
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1/2-1 teaspoon sea salt (adjust to your preference)
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil or garlic infused olive oil
Instructions
- Add everything to a small bowl or jar and mix well until fully combined. Taste and season with more salt and pepper as needed. Keep stored in the fridge in a sealable container for a week.
Notes
To find low lactose cheese make sure to check the amount of sugars listed in the nutritional label. You'll want to find a cheese that has 0 grams or close to 0 grams of sugar - normally hard cheeses are lower in lactose.
Joanne says
LOVE this recipe! wait seemed like I couldn’t have any salad dressing on my low fodmap GERD diet, but this is fantastic. Great for a dip but I found it a little thick for a dressing – do you think I could thin in a bit with a touch of almond milk? YUM!!!
Sarah Nevins says
I’m so happy you enjoyed it! You can absolutely thin it out with a bit of almond milk – just make sure it’s unsweetened and only add a teaspoon at a time and that should do it 🙂
Kimberly says
I’ve been making this recipe for a couple months now and I’m still obsessed with it. I missed something that tasted like ranch to dip veggies in during FODMAP!! So good! I did try it recently with coconut yogurt instead and I didn’t like it at all. I’ll definitely be sticking with the lactose free yogurt! Thank you so much for this recipe!!!!
Sarah Nevins says
Hi Kimberly, thank you so much for taking the time to leave a review! I know what you mean about the coconut yogurt! It’s definitely got a more distinct flavor that can end up working against the other flavors her if you’re not used to it.
At any rate – So glad you’ve been enjoying it!
Abby Grayson says
This is without a doubt the best thing I’ve tasted since going lactose&gluten free + low-fodmap. Thank you so much for this gem!
Sarah Nevins says
That makes me so happy to hear – thanks so much Abby! So glad you enjoyed it 🙂
Haley says
Super easy ! I use the kite hill unsweetened plain yogurt , and don’t use the mustard and it always turns out great. Super great for my LOWFOD-map gluten free, lactose intolerant partner.
Sarah Nevins says
Thanks Haley! So glad to hear that – thanks so much for coming back to leave a review!
Brittney says
Hi, wondering if a drop of lemon essential oil would work instead of the lemon juice?
Sarah Nevins says
Hi Brittney! Lemon oil would work in a way – you’d still get the (much stronger) flavour of lemon but you wouldn’t be getting any of the acid from the juice. If you’re able to I recommend adding either lemon juice or some type of vinegar (apple cider and white wine vinegar are good options) to the ranch in addition to lemon oil.
Anne says
Can lactose free sour cream be used in place of the yogurt?
Sarah Nevins says
That will work!
Kelley says
I am just wondering what brand lactose free yogurt do you use?
Sarah Nevins says
Hi Kelley! I usually use this brand here: https://www.arlafoods.co.uk/products-overview/arla-lactofree-plain-yogurt-400ml-41168/ or whatever non dairy plain yogurt I can find
Elle Hart says
Printing this. I will be using a combo of mayo and heavy cream, since they don’t bother me. Thanks so much!!!!
Sarah Nevins says
Hope you love it!
Cristina says
I can’t have dairy at all (casein). Do you think it would be okay to sub plain coconut yogurt and nutritional yeast for the parmesan? Thanks!
Sarah Nevins says
Hi Cristina! That should work! It will taste a little different with the coconut yoghurt but I find adding more salt helps balance it out. Hope that helps!
Sonya Godin says
Hi Sarah 🙂 I would like to know how long is it good in a airtight container in the fridge? And if I can freeze it too. Thank you 🙂
Sarah Nevins says
Hi Sonya! The ranch should keep in the fridge about 7-10 days. I’m not too sure about freezing it though. In my experience, freezing lactose free yogurt can be a little hit and miss as it can sometimes separate when it defrosts
Brittainy R says
I’ve tried several “healthier” ranch dressing recipes, but haven’t been pleased with any of them. This one is spectacular! I think using the garlic infused olive oil is a must! I used greek yogurt because it doesn’t bother my stomach. Thanks for this recipe, it’ll be a keeper for sure.
Sarah Nevins says
Garlic infused olive oil was a total lifesaver when I first realised it was a thing! Glad you liked the recipes – thanks Brittainy!