AIP Ranch Dressing
his simple homemade AIP Ranch Dressing is dairy free, egg free, AIP, Paleo, and Whole 30 friendly. Use it as a veggie dip, a traditional salad dressing, or as a creamy sauce in my AIP Bacon Chicken Ranch Casserole.
- .5 cup .5 cup .5 cup Coconut Milk
- .5 cup .5 cup .5 cup Coconut Milk Yogurt, see notes
- .25 cup .25 cup .25 cup Avocado Oil, see notes
- 2 Tbsp 2 Tbsp 2 Tbsp Apple Cider Vinegar
- 1 Tbsp 1 Tbsp 1 Tbsp Chives , dehydrated
- 1 Tbsp 1 Tbsp 1 Tbsp Parsley, dried
- 1 tsp 1 tsp 1 tsp Dill, dried
- 1 tsp 1 tsp 1 tsp Granulated Garlic
- 1 tsp 1 tsp 1 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Onion Powder
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine coconut milk, coconut yogurt, avocado oil, and apple cider vinegar in a high powdered. Blend until fully emulsified.
- Add dried herbs, garlic, sea salt, and onion powder to the liquid ingredients and pulse a few times to combine.
- Store in the fridge, in a sealed jar for up to a week.
If you don't have access to coconut milk yogurt, you can increase the amount of full fat coconut milk from 1/2 cup to 1 cup. This will yield a thinner dressing, but the flavor will be the same. Olive oil can be used place of avocado oil, but the dressing will have a slight bitter flavor. Avocado oil has more of a neutral flavor, which I prefer in this dressing.
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