Ranch Dip
| Servings | Prep Time |
| 1 1/2cups | 15minutes |
| Passive Time |
| 30-60minutes |
|
|
Ingredients
- 1cup mayonnaise
- 1/4cup coconut cream
- 2tbsp red wine vinegar
- 1tbsp parsleydried or fresh
- 1/2tsp garlic powder
- 1/2tsp onion powder
- 1/2tsp black pepper
- 1/4tsp paprika
Instructions
- 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
Recipe Notes
**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