Easy way to make Ranch Dressing (Whole 30, Dairy-free

The ranch dressing in this Whole30 recipe is creamy, garlicky, and full of fresh herbs.

This “dump ranch” dressing is the greatest Whole30 ranch dressing you’ll ever try, and it’s also really quick and easy.

Why Is This Recipe So Delicious?

• I don’t think you’ll need much to get started with a Whole30:
• The novels should be read. Definitely. You’ll understand exactly what the program is, what it’s for, what it’s not for (Hello, um, it’s not a diet), and why the regulations are the way they are.

Why Will You Enjoy It?

• Thanks to an immersion blender, it comes together in about 5 minutes.
• This Whole30 ranch dressing has the perfect blend of fresh garlic, fresh herbs, and creaminess that you’ll fall in love with.
• It’s also extremely easy to make and goes with just about anything!

Chef’s Advice

• Make sure your jar is slightly larger than the immersion blender’s head. This is crucial to a successful Whole30 ranch dressing!
• Begin mixing with your immersion blender resting on the jar’s bottom. Work your way up slowly, ensuring that each layer around the immersion blender emulsifies and turns a solid white before moving on. For this, a glass or similarly clear container is ideal.
• This Whole30 ranch dressing recipe is really simple, but if you run into any issues, scroll below for tips on how to mend a “broken” dump ranch.
• If you prefer to use olive oil, be sure it has a light flavor. Whole30 ranch dressing made with normal olive oil is harsh. You can use fractionated, tasteless coconut oil instead of avocado oil in this recipe.

Variations

• If you have a nut allergy, coconut milk can be used instead of almond milk. I love this Whole30 ranch dressing with almond milk, but if you don’t have any or can’t have any, it will still work!
• To vary the flavor, substitute various herbs for the dill and parsley. For a Southwestern twist, use cilantro.
• Also, experiment with different spices to spice things up. This Whole30 dump ranch dressing with chipotle pepper powder is fantastic.

How to Make Ranch Dressing?

Dump all ingredients into an immersion blender jar or another jar that isn’t much wider than the immersion blender head, except the herbs.

Push the immersion blender’s head all the way to the bottom of the jar, then start blending on medium, then high if necessary, until the mixture at the bottom turns thick and opaque.

To integrate the remaining oil, elevate the immersion blender a little at a time and then press back down.

Remove the blender and add the herbs once the mixture is completely emulsified, thick, and white.

Blend barely enough to cut and integrate herbs with the immersion blender head, moving around as needed. To thin, add almond milk as needed. Start with 1/4 cup and add more as desired, stirring to combine with a spoon.

Questions Frequently Asked

Can I combine the herbs with the rest of the ingredients?

You can, but you’ll end up with a neon green dressing and herbs that are over-blended. To begin, blend everything but the herbs, then thin with a little more almond milk and blitz your herbs until finely chopped.

Is regular extra virgin olive oil acceptable?

No! Don’t do it. EVOO, no matter how much you like it, will be far too much in your Whole30 dump ranch dressing. Promise!

The use of *light-tasting* olive oil is essential here, but avocado oil or refined fractionated coconut oil can also be used. There isn’t any extra virgin olive oil! Take my word for it.

My mixture is too thin. Help!

Oh no! This commonly occurs when you move your immersion blender too quickly after starting to blend or when you use a jar that is too large.

You can still save your ingredients if this happens! You can accomplish this in the immersion blender if you have the correct sized jar (the mouth of the jar should not be much wider than the head of the immersion blender; the jar that commonly comes with the blender is usually perfect).

Add another egg to half of the “broken” ranch mixture in the appropriately sized jar. Start blending at medium speed with the immersion blender at the bottom of the jar.

When the mixture becomes opaque, thick, and white, and not before, slowly raise the head of the immersion blender to absorb and emulsify the remaining liquid.

Blend together half of the reserved broken mixture, then add the remaining reserved ingredients and blend until thick and smooth.

If you don’t have a large enough jar, use a standard blender instead. In a blender, combine one egg yolk and pulse until smooth.

Then, a little at a time, add in the broken ranch mixture until the mixture is quite thickened. You can add the remaining, broken ranch by the tablespoon once the mixture has thickened (this will take some time).

I just have a one really large jar. Will this actually work?

It’s possible. To ensure that the mixture emulsifies quickly, use a jar that is not much broader than the head of your immersion blender.

With a jar like that, you’re practically guaranteed success, but if you try this in a large bowl, you’re not likely to get the emulsion you want, and I’d recommend trying my other Whole30 ranch dressing recipe instead.

I’m missing an immersion blender. Can I use a regular blender or food processor to prepare this?

No! It’ll never work. I do, however, have a fantastic Whole30 ranch dressing recipe that can be made in a blender or food processor. Check it out here (but don’t try making “dump ranch” in your blender or food processor — you’ll fail!).

What is the shelf life of this dressing?

Although the life of ours in the fridge varies, this Whole30 dump ranch dressing recipe should last at least a week.

Is it necessary for my egg to be at room temperature?

Nope! Rad, huh? When making Whole30 ranch dressing with an immersion blender, the temperature of your egg doesn’t matter. That’s fantastic news for people like me who, uh, don’t always plan ahead.

Ranch Dressing

5 minutes to prepare 5 minutes total

In just a few minutes, you can make a wonderful, creamy Whole30 ranch dressing in the immersion blender. It’s a great Whole30 salad dressing, often known as “dump ranch.”

Ingredients

• 1 ½ cups light-tasting olive oil avocado oil, or fractionated “tasteless” coconut oil
• 2 large eggs
• 1 teaspoon mustard powder
• 2 cloves of garlic peeled and smashed
• lots of fresh ground pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon vinegar white or apple cider, plus more to taste
• ⅓ cup fresh parsley
• 2-3 tablespoons fresh dill
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• ¼-¾ cup almond milk
• 1 teaspoon salt

Equipment

• Immersion blender and jar

Instructions For Ranch Dressing

1. In an immersion blender jar or another container that isn’t much wider than the immersion blender head, combine all ingredients except herbs and almond milk. Push the immersion blender all the way to the bottom of the jar, then begin blending on medium speed, increasing to high as needed, until the mixture at the bottom becomes thick and opaque. To integrate the remaining oil, elevate the immersion blender a little at a time and then press back down.
2. Remove the mixer once the mixture is completely emulsified and add the herbs. Blend barely enough to cut and integrate herbs with the immersion blender head, moving around as needed. To thin, add almond milk as needed. Start with 14 cup and add more as needed, stirring to combine with a spoon.

Notes

• Make sure the immersion blender’s head is all the way down at the bottom of the jar when you begin mixing.
• Use a container that is not much broader than the immersion blender’s head.
• It is not necessary for your eggs to be at room temperature.
• After emulsifying the primary ingredients, blend in the herbs to keep your ranch white with green herb flecks, rather than all light green.
• Use only “light tasting” olive oil or avocado oil instead of standard olive oil.

This recipe yields about 2 cups, or 16 2-tablespoon servings. Dressing should be kept in an airtight jar for 7-10 days.

Nutrition Information

Serving: 2tablespoons, Calories: 192kcal, Carbohydrates: 1g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 164mg, Potassium: 22mg, Fiber: 1g, Sugar: 1g, Vitamin A: 154IU, Vitamin C: 3mg, Calcium: 16mg, Iron: 1mg