If you’re not avoiding dairy, my Buttermilk Ranch Dressing recipe is a delicious option. If, however, you have a milk allergy, living the Paleo diet, or doing a Whole30, this Dairy-free Ranch Dressing is a fantastic alternative. And in fact, I think I might just like it better than the traditional recipe!
This was inspired by and is a slight variation on what the blogging duo Whole Sisters call “Dump Ranch.” As in, you just dump it all in a blender and mix!
Made with the lesser amount of coconut milk, it makes an addictive veggie dip…
I’ve added it to one of my variations on tuna salad…
It’s also great drizzled over fresh summer tomatoes, sprinkled with bacon!
And schmeared on a burger!
I don’t have a pic but it’s aMAZing drizzled over hot broccoli! It melts quickly, blending the flavors into every tiny crevice. Yum!
I’m sure it’ll be great on salad, too; just haven’t got to that yet!
Here’s my spin on it…
Dairy-free Ranch Dressing or Dip
(aka, “Dump Ranch”)
• 1 & 1/4 c. mayonnaise
— (OR 1 c. light olive oil, 1 egg, 1 T. lemon juice and 1/4 t. salt)
• 2 tablespoons red wine vinegar (or other light-colored vinegar)
• 1 teaspoon black pepper
• 1 teaspoon granulated onion or onion powder
• 3/4 teaspoon salt
• 3/4 teaspoon granulated garlic or garlic powder
• 1/2 cup full-fat coconut milk, or other milk of your choice (1/4 c. for dip)
• 1 handful fresh or frozen parsley, coarsely chopped
• from 1 pinch up to 1/8 t. dill, fresh or dried (adjust according to your love for dill)
• optional: snipped fresh chives and or fresh basil to taste
Note: Do NOT use less vinegar. I tried that once, and the mixture did not emulsify.
If you have a stick blender / immersion blender, just blend everything together in the carafe till well mixed. (Chop the basil coarsely before adding. I use one large leaf.)
I use this stick blender and the carafe that came with it, and this works great. I don’t bother to bring the egg to room temperature.
If you don’t have a blender, use already-made mayo, mince the herbs fine, then just whisk everything till well blended.
Refrigerate for one hour at least, if possible. Four is better. Taste, and adjust seasonings if needed.
Makes about 16 oz of dressing, or 14 oz of dip. Lasts in fridge up to one week. (But it’ll probably be long gone before then!)
(Stick blender link goes to my Amazon store; I get 4% – which doesn’t affect your price at all. I only list products that I actually use and love.)
How is this AIP if it has eggs??
Oops! Good point! I took out the reference to AIP.
I loved it and it was delicious on the Sweet Potato Fries recipe ..but I m definitely questioning the nutrition box ..I m pretty sure that in 2 tbsp there is more than of fat?? There are 24 tbsp of oil in this recipe and bsp of oil has fat.
Is there a substitute for the eggs? Unfortunately, I can’t have eggs. Would love to try this otherwise.
I don’t know of any – sorry! You might try googling “dump ranch” or “mayo” coupled with “flax”.