RANCH dip/dressing

Time

5 min

Serves

4

Published April 18, 2023 by Dr. Stephanie Gray, DC

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Today I am making a homemade ranch dip to be used as a dip for veggies or can be thinned out to be used as a salad dressing.  I stopped buying salad dressings and dips from the grocery store more than 20 years ago. I never liked them-even as a kid when my palate favoured all things processed. In university, I discovered that I could make my own salad dressing with olive oil and vinegar. It was a game changer for me and I’ve been expanding my collection of salad dressings ever since.

I love ranch dressing in particular because of the herbs. Not only are herbs nutrient dense but they add alot of flavour. I used chives, parsley, dill in this recipe.  I use fresh herbs when I can but dried herbs taste good here as well.

I used an avocado oil based mayonnaise for this recipe. Mayonnaise made from healthy oils (avocado or olive oil) are hard to find and can be expensive. Costco used to carry a really good one, that was reasonably priced, made from avocado oil but they haven’t had it in awhile. If you use regular mayonnaise (like Hellman’s)- it’s ok. This is the only time I make concessions for seed oils. Use greek yogurt or canned coconut milk as a substitute if you like.

Try this ranch dip/dressing recipe. It’s super easy to make and only takes a minute. See the video below for how easy it is

Enjoy!

 

 

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Why you will LOVE this Ranch Dip/Dressing!

 

  • Simple ingredients are used

 

  • Very easy to make!

 

  • Nutrient dense (lots of herbs)

 

  • You can use fresh or dried herbs- both taste great

 

  • Cheaper and tastes better than store bought

 

  • Gluten free with dairy free option

 

 

Watch this video to see how easy it is to make this Ranch Dip/Dressing

 Hear my dog Cashew bark at the end!

How to Store this Ranch Dip/Dressing?

Store leftover dip/dressing in a mason jar or glass container. Must be refrigerated. Use within 1 week. 

 


Ranch Dressing or Dip

Today we're making a homemade ranch dressing to use as a dip for veggies or as a salad dressing.
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Course: Appetizer, Salad
Cuisine: American
Keyword: ranch dressing, salad dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 137kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 bowl

Ingredients

  • 1/2 cup olive oil or avocado mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh or dried chives
  • 1 tbsp fresh or dried dill
  • 1 tbsp dried onion flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  • In a small bowl, add all ingredients and stir. If using as a salad dressing, add more almond milk or water to thin it out to desired thickness.

Notes

Substitute coconut yogurt or canned coconut milk for sour cream to make it dairy free. 
Use fresh or dried herbs.
Use water, oat milk, coconut milk instead of almond milk. 
Use white vinegar or white balsamic vinegar as a substitute for apple cider vinegar. 
Store in a glass container with a lid. Refrigerate. Use within 1 week. 

Nutrition

Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 1.6g | Protein: 0.7g | Fat: 14.1g | Saturated Fat: 3.4g | Sodium: 183.4mg | Potassium: 38.7mg | Fiber: 0.3g | Sugar: 0.1g
Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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