This Keto Creamy Avocado Ranch Dressing is sure to become your new favorite keto salad dressing. Making your own condiments and dressings at home will save you money and help you skip the unnecessary additives.
This low carb ranch dressing recipe has become a staple in our home. We use it as a dip for fresh veggies, salad dressing and even over grilled fish. It is the perfect keto ranch dressing with the added healthy fat boost from the avocado. It takes the traditional ranch dressing recipe to a whole new level.
The second I made this low carb avocado ranch dressing recipe, I vowed never to buy store bought ranch again. I have a feeling you just might make the same pledge. Making your own low carb salad dressing recipes and condiments will not only save you money, but they are also better for you. You can skip all the unnecessary additives by making your own.
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Avocado Ranch Dressing – Low Carb, Gluten Free
- Total Time: 10 minutes
- Yield: 12 Servings 1x
Ingredients
- ½ large avocado, peeled and pitted
- ½ cup mayonnaise
- ½ cup sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons apple cider vinegar ( I use this brand)
- 1 teaspoon fresh dill, chopped
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- In a large mixing bowl, fork mash the avocado. To the avocado, add mayonnaise, sour cream, garlic, parsley, chives, apple cider vinegar , dill, onion powder, sea salt, and black pepper. Mix until all ingredients are well incorporated. Refrigerate at least one hour before serving.
Notes
Per Serving - Calories: 100 | Fat: 10g | Protein: .7g | Net Carbs: 1g
- Prep Time: 10 minutes
Nutrition
- Serving Size: 2 tbsp
Cam says
Delicious! I used dried parsley and chives (1 tsp) and 1/3 tsp dried dill.
I added the recipe to my Cronometer and the cal were 55, protein .5g, net carbs 2.2 and fat was 4.9. Still low enough for me to use. Tomorrow mix it up with chicken for a lettuce wrap.
Ashley S. says
Mine is more like a dip. Thick. To make it spread further for salads, could I just add water to it? I feel like that’s a stupid question, but I wanted to be sure.
Carol says
I put heavy whipping cream in mine to thin it out a bit. I wouldn’t use water...
Liz Del Toro says
This is a wonderful dressing! I used more apple cider vinegar (2 T) and then blended with my magic bullet to blend and added jalepano's to spice it up a bit! Really yummy.
Anita says
That sounds fantastic, Liz! I put cilantro and crushed red pepper in mine and thought that was great. Next time I'll try the jalapeno. Great tip!
jane says
Super delish! Excellent on a burger. Also, as a sub in egg salad. Tuna too I bet. Thank you!
Dee MacDonald says
This looks really yummy. I don't have an avocado now but I do have some quacamole.. Do you think I could use that in place of the avocado?? I think I am going to try it. Thanks for all your hard work.
Terri says
I just discovered your site and I love it! I made this dressing and it was awesome!! Even my picky husband and son loved it. I will definitely be making this again.
Adrienne says
Natural yoghourt works very well too.
Angela says
Do think using dried spices would be ok?
Peggy says
I used dried spices and it turned out great.
dakota says
This sounds pretty amazing! How well does it keep in the fridge or should it be used up right away?
Kyndra Holley says
I think you could keep it in the fridge for up to a week... If it lasts that long 🙂
Wisconsingal says
Delish!!