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Papa Murphy's Ranch Dressing

High histamine

This ranch is high in histamine, driven by the cultured buttermilk in its base.

This is sold raw and you bake it at home, which is the freshest case on this whole list. Nothing sits in a warmer, and you control how long it waits between the shop and the oven. Refrigerate it as soon as you get home and bake it the same day, because histamine builds up as protein foods sit whether that happens in a kitchen or in your fridge.

Yes, Papa Murphy's Ranch Dressing is high in histamine. Its base is cultured buttermilk, a fermented dairy product, and fermentation is one of the main ways histamine forms.

Why papa murphy's ranch dressing is rated high

Ranch gets its tang from buttermilk, and buttermilk gets its tang from bacterial cultures. The chain's ingredient statement lists both buttermilk and cultures, which tells you the dairy in this dressing has been deliberately fermented. That fermentation is exactly the process that builds histamine: bacteria working on the protein in milk. The validated scoring rates both ranch dressing as a category and buttermilk as an ingredient high, and the soybean oil in the blend adds a moderate note. The whey, egg yolk, and distilled vinegar are along for the ride, but it is the cultured dairy that sets the level.

What changes your risk

  • Cultured buttermilk is the driver — the buttermilk and cultures listed are fermented dairy, and that fermentation is where the histamine comes from. Nothing about how it is served changes that.
  • It is dairy protein, so holding matters — a cultured dairy dressing sitting out at the counter or on a warm pizza gives bacteria more time on milk protein. The fresher it comes out of the cold, the lower the risk, though it stays high.
  • Soybean oil adds a moderate layer — the oil blend is a smaller contributor but nudges the total upward rather than down.
  • Distilled vinegar is not the issue — the vinegar here does not build histamine by itself. Do not let the sharp taste fool you into blaming it; the buttermilk is the reason.

Lower-histamine alternatives

There is no low-histamine ranch at Papa Murphy's, and a dressing built on cultured buttermilk does not have a gentler version worth reaching for. If you want a lower-rated component on your pizza, the chain's data points to Chicken, Onion Mix, and Zesty Herb Blend as the lower items.

How to lower the risk

Papa Murphy's is a build-to-order counter, so the simplest way to lower your risk is to skip the ranch entirely and lean on the lower-rated components the chain's data supports: Chicken, Onion Mix, and the Zesty Herb Blend for flavor. If you do take the ranch, keep it cold and use it soon rather than letting it sit out, since cultured dairy does not improve with time on the counter.

Common questions

Is ranch dressing high in histamine?

Yes, ranch made with cultured buttermilk runs high. The bacterial cultures that sour the buttermilk are the same kind of process that builds histamine in dairy.

Why is buttermilk high in histamine?

Buttermilk is fermented milk. The cultures that thicken and sour it act on milk protein, and that is how histamine forms in dairy.

Is the vinegar in ranch the problem?

Not really. Distilled vinegar on its own does not build histamine. The buttermilk and cultures in this dressing are the reason it rates high.

What lower-histamine toppings does Papa Murphy's have?

Based on the chain's data, Chicken, Onion Mix, and Zesty Herb Blend are the lower-rated items.

This rating comes from Papa Murphy's own published ingredient statement, read on August 10, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Papa Murphy's Ranch Dressing and Papa Murphy's are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

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References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)