Who doesn’t love ranch dip? And you don’t even have to feel guilty about this one, because it’s made from scratch. Anything you make at home is always better because you can control what goes into it. You get to avoid added sugars, and weird oils and chemicals that you really don’t need! Yay! Ranch Dip (printable recipe) 1 1/4 cup avocado oil 1 room temperature egg 1/2 tsp sea salt 1/2 tsp mustard powder 1/2 tsp black pepper 1/2 tsp onion powder 1/2 tsp granulated garlic 1 tbsp dried herbs or handful chopped fresh herbs (I like fresh chives and parsley) 2 Tbsp Apple Cider vinegar 2 Tbsp of coconut milk or unsweetened almond milk (check to make sure it’s whole 30 compliant) Directions: Blend 1/4 cup of oil, egg, sea salt, mustard powder, black pepper, onion powder, and garlic until it emulsifies. I like using a food processor, so it’s easy to drizzle the oil in while it’s blending, but I’ve also heard that an immersion blender works well. Next, while the blender is still running, slowly drizzle the rest of the oil in a thin stream until it’s completely combined. Add in the herbs and vinegar. Add coconut milk to thin it out as desired. Jessica 🙂 You might also like these clean recipes! Click on the pictures!
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