Creamy Ranch Dressing

Try this Kitchen Spirit “Reality Recipe” for a delicious paleo-friendly dressing with a bonus recipe your family will love!

Jill Reid | Kitchen Spirit

After scanning more than a few labels for “healthy” dressings at the store, it was obvious none of them would make their way into my kitchen. I needed a recipe that was easy to make, high on taste, and used quality ingredients. This Kitchen Spirit Reality Recipe for Creamy Ranch Dressing covers all the bases!

Ingredients:
1 – free-range organic egg
1 – cup garlic-infused avocado oil
¼ cup low fat coconut milk
Organic Unfiltered Apple Cider Vinegar
Organic dried basil
Pink Himalayan salt
Coarse black pepper

Use a mini-processor for this recipe. You’ll need one with a lid that allows you to add the oil while the processor is running. My favorite is the Cuisinart mini-prep processor. Crack the egg into the processor and add ¼ cup apple cider vinegar and a sprinkle of salt and pepper, then pulse a few seconds until mixed. Slowly add the oil (using the processor’s “drip holes” ), keeping the processor running on low. Continue for about 30 seconds after all the oil has been added.

Remove the lid and check the consistency. It should be thick, smooth, and creamy.

Realty Recipe Bonus: At this stage in the recipe, you’ve just made Paleo Mayo! This is the perfect spread for sandwiches and burgers. If your family uses mayonnaise, you can give them a healthy choice.

Now, on to the Ranch Dressing. Add coconut milk, basil, a sprinkle of pepper, and a tbsp of ACV into the processor. Stir it into the mayo a bit, and process for 15-20 seconds. Check the dressing for thickness, and add more ACV if desired.

Pour the ranch dressing into a glass jar and store in the refrigerator. The dressing will keep for several weeks.

Serve with fresh cut veggies like celery, carrots, peppers, zucchini, and broccoli, or use it as a dressing for salads. Pair it with Avocado and White Bean Dip for a double treat!

Here are my “must-haves” in preparing this recipe. Be sure to use a food processor that allows you to add oil while it’s running. I’ve tried different variations of apple cider vinegar, and receive the best results with a raw, unfiltered version. Glass jars are perfect for storing, and fit easily in the side door of my refrigerator. All are available on Amazon – just click on the photos below for more info.

My Cuisinart Mini-Prep Processor is perfect for this recipe!