DIY salad dressings are easy, tasty, and healthy. Last recipe featured in a 3 part series.

By: Jodie Shield, RDN

Tired of buying expensive, processed salad dressings? Make your own! It’s so easy and much healthier for you. Over the past few blogs, I’ve shared some of my go-to, homemade salad dressing recipes: Fresh Herb Vinaigrette, Greek Salad Dressing, and now – – Spicy Ranch Dressing. You can also find the recipes on my iTunes app Time To Eat Healthy: Homemade Meals in Minutes.

Everything tastes better with ranch dressing – especially veggies. There’s even research to back me up. One study found that when bitter-sensitive preschoolers dipped fresh vegetables like cucumber and broccoli in ranch dressing, they ate 70-percent more of their vegetables. You can repeat this experiment in the comfort of your very own kitchen with this Spicy Ranch Dressing. The recipe originally appeared in the Chicago Tribune, for which I am the nutrition analyst. They paired it with Grilled Steak and Potato Salad, but I like to drizzle it over:

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Double the recipe because the dressing will last several days in the refrigerator.

Spicy Ranch Dressing

8 servings

Prep Time = 5 minutes

Cooking Time = None


2 tablespoons sour cream

2 tablespoons mayonnaise made with olive oil

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 tablespoon extra virgin olive oil

1 tablespoon hot sauce

¼ teaspoon salt

¼ teaspoon black pepper



Put all of the ingredients into a blender and process until well mixed.

Nutritional Information per Serving (1 Tablespoon): 47 calories, 0 grams protein, 0 grams carbohydrate, 5 grams fat, 1 gram saturated fat, 4 milligrams cholesterol, 0 grams fiber, 143 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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