Whole30 Ranch Dressing

Hey. It's Sunday ... go ahead and make yourself a batch of this for the week ahead! You can thank me later!

I have made this recipe at 7:45 in the morning right before heading out to work ... 

Yes, by 8:00am, I was out the door ... and it was the BEST batch I've made yet (must have been from the free pouring of the herbs and spices?)

This a super yummy Ranch Dressing ... 

And easy easy EASY to make!!

This recipe is totally from Whole Sisters and I give them FULL credit ... this is just me saying I made it, I loved it and I want to share it with the world!! Give the girls a drive by and check out their site, it's chock-full of good stuff!

Here's how I made it

egg, room temperature
1 tbs lemon juice, room temperature
1 cup olive oil
2 tbs red wine vinegar
1 tsp salt
1 tsp black pepper
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 cup canned coconut milk
handful of parsley, leaves pulled off and stems discarded
dash of dried dill

Grab yourself a tall jar and make sure your immersion blender fits in the top ;-) I speak from experience! Place everything in jar, insert your immersion blender and let it rip. Make sure you go up and down to pull the parsley in to the blades. Once everything is combined and creamy, give a taste, say "yummm, real ranch" and cap that bad boy and place in the fridge. 

I just poured some in a small jar to take to work with me for that salad that salad I made earlier ... I am looking forward to using it to dip my chicken in this evening at dinner time as well ... 

Go ahead, make it and you will NOT be disappointed! 

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post contains affiliate links ... click here to read my disclosure :-)

Dairy & Grain Free Ranch Dressing

Yes, I have a few other creamy dressing recipes, and yes, there is one that's dairy free ... but this one? This one is THE ONE to make!

Uh huh, it is!

Easy? Yes. If you have an immersion blender (you know, those stick things?) ... this recipe does not require heavy whisking, a blender or food processor. And before you ask, I have NO idea how it would work with one of those options, I've only made it with the immersion blender. Don't have one? Do yourself a favor, grab your 20% off coupon from Bed Bath & Beyond and go pick one up for $15 ... you will be glad you did after you make this recipe!!  Promise!

Ok, lets hop to it and share this baby!

1 egg, room temperature
1 cup light olive oil
1 tbs lemon juice
2 tbs red wine vinegar
1 tsp salt
2 tsp black pepper
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 can of coconut milk
2 tbs of dried parsley
1/2 tsp dried dill

I had picked up a couple of these boxes of coconut milk a few months ago to try with some other recipes I have and really like the ease of only using a half of a box ... just a slight issue though when you put in the fridge as you have to squeeze it out when it becomes solid ... just a heads up.
Grab yourself a quart size large mouth canning jar or any other jar that has a wide opening (wide enough for stick to go in).

Drop in all ingredients as listed.

Insert stick blender all the way to bottom of jar and turn on, leaving the blender on the bottom of jar.

Once it starts to incorporate go ahead and move around the blender til every thing is incorporated and fluffy.

I was afraid that I might go over the top on this batch but whew, it was close but stayed pretty contained!

Taste and if necessary, add additional seasoning.

You can modify this recipe to become a creamy italian dressing ... omit the parsley and dill and add 2 tbs of italian seasoning instead ... pretty tasty too!