Makes 1/2 cup (480 ml)
Ingredients
1/2 cup (480 ml) Paleo Mayo 1 garlic clove, minced 2 teaspoons (10 ml) fresh dill, minced pinch of coarse ground sea salt pinch of paprika
Instructions
Add all ingredients to a medium-sized mixing bowl. Stir to combine and serve with sliced carrots & celery sticks.
Enjoy!
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Paleo ranch dressing is creamy, herby, and made for dunking. Fresh minced dill and garlic stir into a paleo mayo base for a dressing that tastes like the real thing without any dairy or buttermilk. Serve it with carrot and celery sticks and watch the half-cup disappear in one sitting.
Pro Tips
- Fresh dill makes this dressing — dried dill gives a dusty flavor that no amount of mayo can lift. Mince it as fine as you can so it distributes evenly.
- Let the dressing rest thirty minutes before serving. The garlic and dill bloom into the mayo and the flavor rounds out considerably.
- Mince the garlic fine or grate it on a rasp grater. Raw garlic chunks in a cold dressing hit the palate hard and outbalance everything else.
- The dressing thickens in the fridge. Whisk in a few drops of water or lemon juice to bring it back to dippable consistency.
Frequently Asked Questions
How long does paleo ranch keep?
About five days in a sealed jar in the refrigerator, matching the shelf life of the paleo mayo base. Stir before each use.
What can I use this ranch on besides vegetables?
It is superb with the antipasto salad kabobs, over a wedge salad, or as a dip for chicken tenders and sweet potato fries.
Can I make this without fresh dill?
Fresh is strongly recommended here. If you must use dried, halve the quantity — dried dill is far more concentrated than fresh.
Recipe Card
Ingredients
Method
- Stir to combine and serve with sliced carrots & celery sticks.
