Homemade Ranch Dip (AIP, Paleo, Whole30)

Homemade dairy-free ranch dip made with fresh ingredients in 5 minutes or less! Perfect for dipping or drizzling over salads. It’s AIP, Paleo, Whole30, and tastes better than the bottled version!

Sometimes when I find a really, really good salad dressing recipe, eating vegetables just becomes an excuse to eat the dressing. This Paleo and Whole30 ranch dip is one of those recipes. It’s safe to say I’m obsessed. 

At least it’s a healthy obsession!

Having a delicious salad dressing or dip stocked in the fridge pretty much guarantees I’ll eat more vegetables. I’ve been using this creamy Paleo ranch dressing as a dip for raw carrots and broccoli, poured over salads, and even as sauce for roasted sweet potato fries. 

Why make homemade ranch dressing? 

While you might expect store bought dressings to be healthy, the first ingredients are usually highly processed vegetable oils and weird additives that are known to cause inflammation. Why would you want to pour that on a salad? 

This creamy Paleo ranch dressing uses wholesome ingredients like coconut yogurt, fresh herbs, and apple cider vinegar and is seriously delicious. It’s also AIP, Whole30 compliant, and tastes way better than the store bought stuff! 

I think you’ll love this ranch dressing as much as I do, and will probably be pouring it on everything. 

Ingredients needed:

Coconut yogurt and coconut milk 

Coconut yogurt is a dairy-free substitute for sour cream usually found in ranch dip, and coconut milk helps create the perfect consistency. If you can’t find coconut yogurt or want a thinner dressing, you can swap the yogurt for ½ cup more of coconut milk. 

Apple cider vinegar

Apple cider vinegar gives ranch dip a bit of tang. Look for raw apple cider vinegar with the “mother” which contains enzymes and probiotics. 

Fresh (or dried) dill, parsley and chives 

Fresh dill and parsley give the dressing bright, fresh flavor and color. I often use dried herbs when I don’t have fresh on hand and it’s just as tasty. If using dried herbs, use 2 tsp of each instead of 2 Tbs. 

How to make ranch dip:

This Paleo ranch dip is seriously so easy to whip up in 5 minutes or less! 

Simply add the coconut yogurt and coconut milk to a glass jar with an airtight lid. Then add the herbs, salt, and apple cider vinegar and shake vigorously until everything is well combined. 

And that’s it! Your homemade ranch is ready for dipping! 

How to store homemade ranch dressing?

Store this paleo ranch dressing in an airtight container in the fridge for up to one week. 

What to serve with ranch dressing? 

Ranch is good on basically everything. But if you want more ideas, try using this ranch…

  • Poured on salads (obviously!) Creamy ranch dressing is the perfect way to bring boring salads to life. Crumble some bacon bits on top for a bacon ranch salad!
  • As dip. Dipping raw carrots, celery and broccoli in ranch is a classic. Also good with paleo chicken nuggets!
  • To make chicken salad. One of my favorites! Using ranch in place of mayo adds so much flavor to your favorite chicken salad recipe. 
  • As marinade. Ranch makes a delicious marinade for grilled chicken breast or drumsticks. 
Print

Homemade Ranch Dip (AIP, Paleo, Whole30)

  • Author: Molly
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 cup 1x

Description

Homemade dairy-free ranch dip made with fresh ingredients in 5 minutes or less! Perfect for dipping or drizzling over salads. It’s AIP, Paleo, Whole30, and tastes better than the bottled version!


Scale

Ingredients

1 5 oz container coconut yogurt

¼ c coconut milk

1 tbs +2 tsp  raw apple cider vinegar

2 Tbs chives, finely sliced

2 Tbs fresh dill, finely chopped

2 Tbs fresh parsley, finely chopped

¼ tsp salt

½ tsp onion powder

½ tsp garlic powder


Instructions

  1. Add the coconut yogurt and coconut milk to a glass jar with an airtight lid and shake to combine. 
  2. Next add the herbs, salt, spices, and apple cider vinegar and shake vigorously until everything is well combined. 
  3. Serve immediately, or store in the refrigerator for up to one week.

Notes

For a thinner, pourable salad dressing, add an extra ¼ c of coconut milk

If your coconut milk or yogurt is lumpy, mix with an immersion blender for 20-30 seconds before adding the herbs. 

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