Our low sodium Ranch Seasoning Mix is a great low sodium spice blend to use when you want to decrease your intake of salt.
If you’re trying to decrease your sodium intake, you might be missing some of your favorite seasonings, so here is our dietitian approved blend, which can replace the pre-made packets or dressing from the grocery store. This is just the seasoning, however we have included the instructions on how to turn it in to a dip or dressing using the seasoning, milk, and mayo, sour cream, or Greek yogurt.
Try making the dip to go with your buffalo cauliflower, your chicken nuggets, your pizza, or your vegetables. Using dried herbs, this ranch seasoning mix can last about one year in an airtight container, but this is so delicious that it definitely won’t last a whole year!
You can use it for so many things beyond dip or dressing, though. Try to season your chicken with it, like this recipe, or add to roasted potatoes. The possibilities are truly endless, so get creative with it!
If you’re looking for other seasoning blends, we have a whole blog that includes 6 recipes, including this ranch mix. You can find that post here.
All 6 of the seasoning blends are salt-free, so if you need to watch your sodium intake, these are for you! The other five recipes are Greek seasoning, taco seasoning, Montreal steak seasoning, BBQ seasoning, and chili seasoning.
All six blends are delicious and are great to keep on hand, whether you are trying to lower you sodium intake or not.
No-sodium Ranch Seasoning Mix
Ingredients
- 1/4 cup parsley dried
- 1 tbsp garlic powder
- 1 tbsp dill dried
- 1 tbsp onion powder
- 1/2 tsp basil dried
- 1/2 tsp black pepper
Method
- Mix all of the herbs and spices into a jar fitted with an airtight lid.
- – to make a ranch dip, mix 1/3 cup mayo, sour cream or greek yogurt with 1 TBSP ranch mix and 1 TBSP of milk, mix well and serve. – to make ranch dressing, mix 1/3 cup mayo, sour cream or greek yogurt with 1 TBSP ranch mix and add 1 TBSP of milk at a time until desired consistency is reached about 2-3 TBSP total, mix well and serve
Private Notes
Tried this recipe?
Let us know how it was!-Blog reviewed and updated by Rebecca Bitzer MS RD LD August 30, 2021
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
