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Low FODMAP Ranch Dressing in clear glass pitcher; green salad in background

Low FODMAP Ranch Dressing

Making Low FODMAP Ranch Dressing couldn’t be easier and we are going to show you how! Just shake the ingredients in a jar and you will have a rich, creamy, herb-packed ranch dressing in about 10 minutes.

Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); 4 servings; ¼ cup (60 ml) per serving

Course: Basic
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Makes: 4 Servings
Calories: 235 kcal
Author: Dédé Wilson


  • 1/2 cup (120 ml) lactose-free whole milk
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup (113 g) mayonnaise
  • 2 tablespoons finely chopped fresh chives or 2 teaspoons dried chives
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon finely chopped fresh flat leaf parsley or 1 teaspoon dried parsley
  • 1 tablespoon finely chopped scallions, green parts only
  • 2 teaspoons Garlic-Infused Oil, made with vegetable oil, or purchased garlic flavored vegetable oil
  • 1/2 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper


  1. Combine the milk and lemon juice in a 2 cup (480 ml) jar (with a lid on the side) and allow to sit for 5 minutes until slightly thickened. Add mayonnaise, scallions, chives, parsley, dill, oil and mustard. Cover jar and shake very well. Season to taste with salt and pepper. Dressing is ready to use or refrigerate for up to 3 days.

  2. The recipe may be doubled, but we prefer to make it fresh when we need it, since the fresh herbs are the stars of this show.



  • For a bit more tang, use 1/2 cup (114 g) lactose free yogurt instead of the milk/lemon juice combo. The dressing will be a bit thicker and can be thinned with lactose-free milk, if desired.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Chives: Both Monash University and FODMAP Friendly have lab tested chives. Monash says that chives contain no FODMAPs. FODMAP Friendly gives them a “Pass” at 1 tablespoon (4 g).
  • Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
  • Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
  • Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Ranch Dressing
Amount Per Serving
Calories 235 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 195mg8%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 19IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.