Wheat Belly Foods – Ranch Dressing

ranchdressingingredientsSince I like creamy salad dressings, I am glad that the Wheat Belly Diet Cookbook includes a recipe for Ranch Dressing. Thankfully, I have all of the ingredients so that I can enjoy a salad for lunch today. You can store the dressing in the refrigerator for up to one week – since I’m the only one eating it – I halved the following recipe:

Wheat Belly Ranch Dressing
(makes 16 servings or 2 cups)

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon water
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder or finely minced garlic
  • 1 ½ teaspoons onion powder
  • Pinch of sea salt


  1. Stir together the sour cream, mayonnaise, vinegar and water in a medium bowl.
  2. Add the Parmesan, garlic, onion powder and salt. Stir.

ranchdressingsaladIf you prefer a thinner consistency, you can stir in 1 to 2 tablespoons of additional water (I did). Store the dressing in an air-tight container in the refrigerator for up to one week.

By the Numbers  
1 serving  (2 tablespoons)

  • 53 calories
  • 1 gram protein
  • 2 grams carbohydrates
  • 5 grams total fat
  • 2 grams saturated fat

How Does It Taste

I was really surprised by the taste of the dressing. For me, the Parmesan cheese and onion powder really came through in flavor.

I enjoyed the creaminess. It’s really good. It reminds me of Ranch Dressing, but is missing a little ‘something’ that makes it truly taste like Ranch (in my opinion) – like a certain spice.

But, as you create this recipe, you can play around with spices to personalize the dressing to meet your specific tastes. I just added black pepper to my salad because that’s what I like.

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