This is a healthy allergen friendly version of the classic ranch dip. It’s very easy to make and is AIP compliant, Paleo, Whole 30 and Keto!
One way of making veggies fun is to eat them with dip! But when following the autoimmune protocol, dip options can be very limited. You may not be able to buy many convenient dip options but I promise you this ranch dip is so simple to make. It should only take 5 minutes, at the most, to whip up!
What You Need to Make this Ranch Dip
So for coconut cream, I use the top of a can of coconut milk. You can also find just the coconut cream being sold either in a can or carton. However, I prefer to use canned coconut milk, mostly because I always have it on hand, and I use up the remaining coconut milk.
If you want the coconut cream to harden so it’s easier to separate, you can place the can of coconut milk in the fridge overnight. But if you haven’t done this just avoid shaking the can and just scoop the top portion out to use as coconut cream.
My fave is Aroy-D coconut milk, as it does not contain any extra gums or preservatives.
If you want your ranch dip extra creamy, or if you find the coconut cream too chunky, just whip it up in the blender until it’s smooth!
Apple Cider Vinegar
Tang is an important feature of ranch dip, so that’s where acv comes in. You can also use lemon juice!
- Dried Parsley
- Dried Dill
- Onion Powder
- Garlic Powder
- 1 cup coconut cream
- 2 tsp apple cider vinegar
- 2 tsp dried parsley
- 2 tsp dried dill
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- In a small bowl mix together all ingredients.
- Store in refrigerator.
If you find the coconut cream chunky, whip it up in a blender until smooth!