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Paleo Ranch Dressing or Dip {Whole30}

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*Looking for an egg free ranch dressing? I have you covered! CLICK HERE for egg free Paleo and Whole30 approved ranch 🙂

We LOVE this recipe! I always have this ranch in my fridge and my family swears it’s better than the bottled stuff I used to buy! It can also easily be converted to a ranch dressing recipe by thinning out with filtered water. I find that when I thin it out with dairy free milk it effects the flavor, but water works like a charm 🙂

A lot of the dairy free or Paleo ranch dressings I’ve tried are good but have an “off” taste. But I can assure you that this dressing has no “off” taste. I’m  sure it will become a staple in your home like it is in mine 🙂


*HERE is my no-fail 5 minute paleo mayonnaise recipe and my Cultured Dairy Free Sour Cream Recipe

 

 

5.0 from 2 reviews
Paleo Ranch Dressing/Dip
 
*For coconut cream place full-fat canned coconut milk into the fridge for 24 hours and scoop the cream off of the top
Ingredients
  • ¾ C Paleo Mayonnaise (see link above)
  • ¼ C Coconut Cream (I recommend Thai Kitchen brand or Sprouts brand because some brands have a funny aftertaste) *See above OR my cultured dariy free sour cream, link above
  • ½ tsp Sea Salt, more to taste
  • ½ tsp. Garlic Powder, or to taste
  • 1½ Tbsp Dried Parsley or 4 Tbsp Fresh Parsley
  • ½ tsp. Onion Powder, or to taste
  • ¼ tsp. Dried Dill
  • 1½ tsp. Distilled White Vinegar or Apple Cider Vinegar
  • ⅛ tsp. Paprika
  • ¼ tsp. Ground Black Pepper
  • Filtered Water, as needed to thin
Instructions
  1. Combine all ingredients except the water in a medium-sized container with a lid and mix together gently. Taste and adjust the seasonings as needed, I usually add a bit more garlic and onion powder.Then, add filtered water as needed to thin.
  2. Cover and chill at least 30 minutes before serving.
Note- If the coconut cream is too hard to combine, place it in a food processor or blender along with the mayo and process on low until combined.

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Comments

  1. Made this ranch dressing the other day – it’s the BOMB!! Very delicious! Had to exercise self-control to not drink it! 🙂 Thanks for the recipe! I will be making it often! 🙂

  2. Michelle Jones says:

    So delicious! Used your homemade mayo recipe and saw the link to this. Again, best recipe I’ve tried. Can’t wait to make more of your recipes!

  3. Christina Turner says:

    What’s the shelve life?

  4. I’m excited to try this ranch recipe. But does it have a strong coconut flavor? My family’s cannot stand the taste of coconut (we’ve all tried to love it). I usually substitute homemade almond milk for coconut milk but I understand we need to use something thicker, a cream. So wondering if the 1/4 cup is an overpowering coconut flavor? Or something mild we could try to deal with?
    Thank you,
    Rachel

    • Hi Rachel, we don’t think it tastes like coconut at all but we are used to coconut and don’t mind it. I used the coconut cream in place of sour cream so you can use any dairy free sour cream recipe as a substitute. I’ve also used plain non-dairy yogurt and that worked well. Of coarse, any substitutions you make will slightly alter the flavor so you may need to adjust the seasonings to your liking when making substitutions and choose something with an extremely mild flavor so it does’t alter the ranch flavor too much. Hope this helps!!

      -Cassidy

  5. Noodlbeast says:

    When I put the coconut cream and mayo in the blender it got really runny. Is that normal?

    • While it’s normal for it to thin out a bit it shouldn’t be really runny. You only want to blend it on very low, enough for it to just combine. You might have over blended, sorry! However, it should thicken up a bit when you place it in the fridge. Sorry about that!!!

      -Cassidy

      • Noodlbeast says:

        I think I over blended cause it’s all separated! I’ll try again! Thank you for the quick reply!!

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