Ranch Dressing or Dip

When you are in the mood for savory or want an amazing and healthy veggie dip, reach for the ranch. This homemade recipe can be made in minutes with an immersion blender and will satisfy for days.

Ranch Dressing or Dip

PREP TIME: 10-15 minutes

YIELD: 1 cup

Before making the ranch, you need to make mayonnaise or use a store-bought version made with a healthy fat (i.e. avocado oil rather than soybean oil) and without sugar.

MAYONNAISE INGREDIENTS

• 1/4 cup avocado oil

• 1/4 cup olive oil

• 1/2 tbs lemon juice

• 3/4 tsp apple cider vinegar

• 1/2 tbs Dijon mustard

• 1 large egg yolk

MAYONNAISE DIRECTIONS

With an immersion blender (preferred)

1. Combine the lemon juice, vinegar, mustard, and egg yolks in the immersion blender jar.

2. Place the immersion blender in the jar, covering the ingredients added previously, then pour the avocado oil with olive oil into the jar.

3. Turn on the immersion blender. Slowly pull it upward. Take 15-20 seconds to lift it to the surface. The ingredients will turn into mayonnaise nearly instantly.

4. Store in the refrigerator for up to 5 days.

In a blender or food processor

1. Combine the avocado oil and olive oil in a measuring cup with a pour spout.

2. Place the lemon juice, vinegar, mustard, and egg yolk in a food processor or blender. Process until creamy, about 15 seconds.

3. With the blender/food processor running, very slowly drizzle in the oil. It should take at least 3 minutes to add the oil. The mixture should thicken and gradually lighten in color as you add the oil.

4. If you see any oil is not well incorporated, you can hand whip it with a whisk.

5. Store in the refrigerator for up to 5 days.

RANCH DIP/DRESSING INGREDIENTS

• 1/4 cup coconut cream

• 1 tbs fresh oregano chopped

• 1 tbs fresh parsley, chopped

• 1/2 tsp fresh thyme

• 1/2 tsp granulated garlic

• 1/4 tsp sea salt

• 1/8 tsp ground black pepper

• 1/2 cup mayonnaise

RANCH DIP/DRESSING DIRECTIONS

1. Combine the coconut cream, herbs, granulated garlic, salt, and pepper in a blender and blend until smooth.

2. Transfer the dip to a bowl. Stir in the mayonnaise and serve or chill.

3. Store in the refrigerator for up to 5 days.

Recipe adapted from Paleo Principles by Sarah Ballantyne (2017).