Today marks the 500th recipe I’ve published here on the blog! At first when I looked ahead and saw that ranch dressing would be number 500, I thought ‘maybe I need to rearrange the schedule’.
After all doesn’t the 500th recipe deserve to be something extra special, maybe something along the lines of this Chocolate Cake? But really after some thought, I can’t think of a better recipe to be number 500 because ranch dressing was the first thing that made me absolutely love veggies.
And while chocolate cake does have it’s place as a celebratory type of recipe, the main thing I hope to inspire you to do is eat more veggies. No matter what diet advice is being thrown around at any given time. You know what I’ve noticed everyone always agrees on?
Well it’s veggies of course, no matter what expert is talking, they all agree we need to eat more veggies. And I know for myself it’s been ‘life changing’ and I don’t use that phrase lightly.
Eating more veggies isn’t going to cure everything in your life or anything quite that magical, but eating better will change it for the better! The key of course is always the ‘how to eat healthier for the long term’. And I’ve found for myself over the years that I really have to enjoy what I’m eating to continue eating healthier as a sustainable long term thing.
So of course that brings us back to today’s ranch dressing, I’ve always been able to eat tons of veggies if there’s ranch involved! And now on to the recipe, before you get started, measure out all your spices and set them aside.
Then after you make the creamy base, the seasonings are added in, and blended just to combine.
From there of course you can serve it with anything you love ranch with. I’ve been making huge green salads with everything you see above along with chopped up romaine.
But also I have to tell you that I’ve also dipped my Grain Free Pizzadillas, (coming soon) in this ranch dressing and it’s so good. I hate to tease you with that, but the recipe is coming soon. Picture pizza + quesadillas + ranch dressing and start getting excited!
You may remember this story from my Grilled Chicken BLAT Salad with Avocado Ranch Dressing, but my love of ranch runs deep, and I wanted to share it again here!
As a kid I was a ranch dressing fanatic, I mean I would eat pretty much anything if it was drowned in ranch.
In fact… my cousin and I were famous in our family, (or infamous) for stealing the the veggie dip trays at birthday parties. We would spirit it away, and find a closet to hide in.
Then we would proceed to eat all the broccoli off the tray covered in copious amounts of ranch dressing of course. If time allowed we would move on to the carrots, but most of the time we got caught before we could polish off the veggie tray.
This story is still told over holidays, and it always makes me smile because how often do you get in trouble as a kid for eating broccoli? Of course we weren’t actually in trouble for eating broccoli… it’s just that it happened to be stolen broccoli. And then there’s fact we didn’t want to share that got us into hot water as well!Print
The all-American favorite made dairy free and Whole30 right in the blender for the ultimate ease!
1 farm fresh egg, see notes
2 Tablespoons freshly squeezed lemon juice, or white wine vinegar
1/2 Teaspoon Dijon mustard
3/4 cup avocado oil
1 Teaspoon dried garlic granules
2 Teaspoons dried onion granules
1/2 Teaspoon black pepper
1/4 Teaspoon paprika
1 Teaspoon sea salt, or to taste
1 Tablespoon chopped fresh parsley, or 1 Teaspoon dried
1 Tablespoon chopped fresh dill, or 1 Teaspoon dried
1-2 Tablespoons milk of choice, I used cashew milk w/o additives
Add the egg, lemon juice, and Dijon mustard to a blender. Secure the lid and blend starting on low speed. Add the oil in a thin steady stream into the blender with it running. Gradually increase the speed to 4-5 on a Vitamix. Continue to add the oil in a thin stream until it’s all been incorporated, and the mixture is getting thick.
After the oil has been incorporated, turn off the blender, and add all the spices. Blend again just to combine. Then add your choice of milk to adjust the thickness to your liking.
Serve with your choice of veggies, or anything you love ranch with!
If you’re not using the raw egg, you can sub in 1 cup high quality mayonnaise of your choice. Then just blend in the spices to the mayo of your choice, and adjust the thickness accordingly, with the milk of your choice.
Eating raw egg is always undertaken at your own risk, and you can sub in any high quality mayonnaise of your choice in it’s place. I love the avocado mayo at our health food store, but be prepared for sticker shock since it’s made with a good quality oil. That’s why I make my own mayo for this recipe by starting with the fresh egg.
Keywords: Whole30, Paleo, Gluten Free, Dairy Free