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If you are looking for a quick and simple ranch dressing that is delicious and fits into your keto way of eating, then you are in the right place! This dressing can be used as both a dip or salad dressing. Win, win! The recipe calls for dried herbs and spices, which cuts down on prep time, but you can absolutely substitute in fresh herbs and spices instead.
INGREDIENTS
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 2 tbsp white distilled vinegar
- 1/4 - 1 cup plain unsweetened almond milk (optional, see below)
- 3/4 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried dill
- 1 tbsp dried parsley
- 1 tbsp dried chives
- pink Himalayan sea salt to taste
- cracked black pepper to taste
INSTRUCTIONS
- Add all of the ingredients to a medium sized bowl, except for the almond milk, salt, and pepper, and whisk to combine.
- If you are using the almond milk, add it to the mixture and whisk in. If you are looking for a thicker dip, you may not need the almond milk at all. If you are making this recipe to use as a salad dressing, or if you like a thinner consistency for your dip, you will want to add the almond milk. I recommend starting with about a 1/4 cup of the almond milk, and add in gradually until you reach the desired consistency. You should not need more than 1 cup, but it depends on how thick or thin you want it to be. I like to add about 3/4 - 1 cup.
- After you have a consistency that you like, add the sea salt and black pepper to taste, and whisk in.
- Transfer the mixture to a large mason jar and store in the refrigerator for up to 5-7 days.