Our keto ranch dressing starts with a large batch of dry seasoning that can be saved and used for other recipes. Next, we add the wet ingredients to make a keto dressing that is perfect for dipping. Best served with crunchy vegetables and of course – crispy bacon!
March 13 2018 recipe by Kristie Sullivan, PhD, photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments, Snack
Our keto ranch dressing starts with a large batch of dry seasoning that can be saved and used for other recipes. Next, we add the wet ingredients to make a keto dressing that is perfect for dipping. Best served with crunchy vegetables and of course – crispy bacon!
USMetric
6 servingservings
Ingredients
Ranch dressing
- 2 tbsp 2 tbsp ranch seasoning
- ¾ cup 180 ml mayonnaise
- ¾ cup 180 ml sour cream
- ¾ cup 180 ml heavy whipping cream
- ½ tsp ½ tsp lemon juice
- salt
Snacks
- 1 lb 450 g bacon
- 5 oz. (1½ cups) 140 g (325 ml) celery stalk, about 4 stalks, cut into 2" (3 cm) stickscelery stalks, about 4 stalks, cut into 2" (3 cm) sticks
- 5 oz. (1 cup) 140 g (220 ml) sliced, red bell peppersliced, red bell peppers
- 5 oz. (1 cup) 140 g (220 ml) sliced, yellow bell peppersliced, yellow bell peppers
- 7 oz. 200 g cherry tomatoes
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Instructions
Instructions are for 6 servings. Please modify as needed.
Ranch dressing
In a medium-sized bowl, mix together the ranch seasoning, mayonnaise, sour cream, heavy cream, and lemon juice. Season with salt, to taste. Refrigerate for at least an hour, before serving.
Preheat oven to 375°F (190°C).
Set aside a large baking dish, lined with parchment paper, for easy cleanup.
Arrange the bacon strips in a single layer without overlapping, in the baking dish. Bake for 18 - 25 minutes, or until done to your preference. Using tongs, transfer the bacon to a paper-towel-lined plate, to absorb excess grease.
For serving, place the bacon and vegetables on a large serving platter or cutting board, and start dippin'!
Snacks
Tip
For a thicker dressing, use less heavy cream. For a thinner texture, stir in some water.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
- 3 comments removed
4
Kate
February 16 2020
Because it was clear that the recipe as written would make a lot of dry mix, I reduced the serving size to 1 and that made more than enough product to test the recipe. Additionally, I tweaked the recipe a bit, including omitting the salt to make the blend more versatile. Here's what worked for me:
1/4 tsp black pepper (less than recipe called for)
2 tbsp dried parsley flakes
2 tsp garlic powder (less than recipe called for)
2 tsp onion powder (less than recipe called for)
4 tsp dried dill (more than recipe called for)
Then I ground everything together in my spice grinder (aka, an inexpensive coffee grinder). This makes a bit more than 2 tbsp of ground blend, more than enough for several batches of dip.See AlsoKeto Taco Low Carb Cups RecipeI then added 1 tsp of the ground blend to 2 tbsp each of mayo, sour cream, and heavy cream, plus 1 tsp lemon juice (more than the recipe called for). Stir well and let the dip rest for several hours in the refrigerator so that the flavours can have time to blend; dried herbs and spices need time to infuse flavour. If you don't allow infusion time, the garlic will be front and center. Also, as Barbara A Wilke suggested, red wine vinegar would be a delicious sub for the lemon juice. Plenty of flavour and punch.
5
kristiwatson2012
July 12 2020
Yum! My daughter and I loved this! So grateful to be learning how to make homemade condiments that we can feel good about!
Reply: #6
6
Reply to comment #5 by kristiwatson2012
Crystal Pullen Team Diet Doctor
July 13 2020
Yum! My daughter and I loved this! So grateful to be learning how to make homemade condiments that we can feel good about!
I am so glad you and your daughter enjoyed this one!
7
dgcdec
February 20 2021
I made a big batch and blended it really well in my little bullet, smelled so good! I keep it in a recycled herb bottle so I can whip up a batch anytime. we love ranch dressing and use it quite a lot so having these quantities ready to go is super easy, thanks!
8
Sissi Kay Pounds
July 27 2022
Hi, I am interested in making the Ranch Dressing only and storing some of it for future salads. Do you have the nutritional values and calories of the dressing only? Thanks!
Reply: #9
9
Reply to comment #8 by Sissi Kay Pounds
Kerry Merritt Team Diet Doctor
July 28 2022
Hi, I am interested in making the Ranch Dressing only and storing some of it for future salads. Do you have the nutritional values and calories of the dressing only? Thanks!
Here you go! https://www.dietdoctor.com/recipes/keto-ranch-dip
Reply: #10
10
Reply to comment #9 by Kerry Merritt
Amanda McKinnon
January 13 2023
But, that's a different recipe. With a different amount of sour cream and no heavy cream. Can we have the nutritional values for THIS ranch?
Reply: #11
11
Reply to comment #10 by Amanda McKinnon
Franziska Spritzler, RD Team Diet Doctor
January 15 2023
Hi Amanda. Yes, the ingredients and the amount of sour cream in the two recipes is different, but the ranch recipe on this page makes a larger serving size with fewer servings per batch than the other recipe (6 servings vs. 8 servings).
If you use the ingredients in the amounts listed here but divide it into 8 servings instead of 6, the nutrition information per serving is 260 calories, 1 gram of net carbs, 1 gram of protein, and 28 grams of fat -- similar to the other recipe.
If you divide the ingredients in the amounts listed here into 6 servings, the nutrition information per serving is 345 calories, 1.5 grams of net carbs, 1.5 grams of protein, and 37 grams of fat.
I hope that helps!
