Ranch Dip
I was recently talking with a friend and recounting my experience with Whole30 last summer: what I liked about it and the challenges I faced. I have mentioned before that Whole30 is a diet that eliminates food groups such as grains, sugar/sweeteners, legumes, dairy, alcohol, and soy. I had positive results while doing it; but like most elimination diets, it’s easy to un-do all that progress once you begin eating those prohibited foods.
Whole30 is a great “restart” for your system, and it is very rewarding if you follow the plan. There are tons of great Whole30 recipes out there, and you won’t even miss the restricted food groups!
The Whole30 Mayo is a great base for a lot of different dips and sauces; one of them being this tasty ranch dip. You might think there is dairy in this dip, but you would be wrong. Homemade mayo is completely dairy free, and that is combined with coconut cream (a Whole30 staple), and red wine vinegar as the base for the dip.
Mix those three together until they are smooth, then add some spices! To this you’ll add some parsley (I used dried parsley, but you could use fresh as well), garlic powder, onion powder, black pepper, and paprika.
Stir it all up!
Mix until the spices/herbs are incorporated, and then chill for 30-60 minutes so the flavors can meld together.
This dip is great with vegetables for a Whole30 compliant snack, but it would be equally good spread on a sandwich! If you want to use it as a dressing, I would suggest thinning it out with a little coconut milk.
Even if you aren’t doing the Whole30 food plan, this dip is worth a try! You will never look at store bought veggie dip the same after making your own at home!
- 1 cup mayonnaise
- 1/4 cup coconut cream
- 2 tbsp red wine vinegar
- 1 tbsp parsley dried or fresh
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp paprika
- In a small bowl, whisk together the mayo, coconut cream, and red wine vinegar until smooth
- Add the remaining ingredients - parsley, garlic powder, onion powder, black pepper, and paprika - and stir until well combined
- Refrigerate for 30-60 minutes before serving. Dip will thicken as it sets
- Dip will keep in the refrigerator for 2-3 days
**Cardinal Rule** Coconut cream is different than coconut milk. To "make" coconut cream, place a can of full-fat coconut milk in the refrigerator for 1-2 hours (or longer). The cream will rise to the top and become solid, allowing you to carefully scrape out the thick cream, while leaving the coconut water in the can. You can also buy canned coconut cream, but be prepared to pay a premium.
Recipe Source: Whole30.com