While my mom was trying out the Whole 30 diet she found a recipe for the perfect “healthy” ranch and I automatically got hooked. With football season here, it is the perfect alternative to the normal bean dip you might be serving. Aside from “Game Day” it’s also a great alternative for bridal or baby showers, kid’s parties, and just an easy app to make ahead of time for any gathering. I am so excited to share it with you and hope you like it as much as I do- Enjoy!
Whole 30 Ranch Dressing
Ingredients:
2/3 cup avocado oil or light olive oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use is dill, followed by cilantro and/or parsley)
2 Tbsp full fat canned coconut milk or coconut cream
Directions:
Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor. Pulse a few times. Measure out 2/3 cup oil. Slowly pour the oil in through the top holes of the food processor (running on low speed). It will take a few minutes to get it all in. Once all the oil has been added in, add the coconut milk and pulse a few more times.
I poured the ranch into individual glasses and cut up carrots, celery and radishes to stick in each glass. You can also use bell peppers, tomatoes, cucumbers, or any of your favorite veggies! I love this idea because each person can grab an individual cup of ranch instead of sharing one big dip. Snack away!
