Gluten Free Homemade Ranch
This ranch dressing recipe is perfect for dipping vegetables, salads, you name it. Makes 2 cups.
Equipment
- 1 Blender
Ingredients
- 1 1/2 Cups GF Mayonnaise
- 1/4 Cup Unsweetened Almond Milk
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Fresh Chopped Parsley
- 1 1/2 Tsp Dehydrated Minced Onion
- 1 Tsp Minced Garlic
- 1 Tbsp Fresh Chopped Dill
- 1/2 Tsp Black Pepper
Instructions
- In a blender, combine the mayo, almond milk, apple cider vinegar, parsley, minced onion, minced garlic, fresh dill, and black pepper.1 1/2 Cups GF Mayonnaise, 1/4 Cup Unsweetened Almond Milk, 1 Tbsp Apple Cider Vinegar, 1 Tbsp Fresh Chopped Parsley, 1 1/2 Tsp Dehydrated Minced Onion, 1 Tsp Minced Garlic, 1 Tbsp Fresh Chopped Dill, 1/2 Tsp Black Pepper
- Blend until creamy.
- Enjoy!
Notes
You can keep this refrigerated for up to 10 days.
You can enjoy this right away or put it in the refrigerator and let it thicken up a tiny bit.
If you would like to add more or less dill - you can definitely do that. Sometimes I add a little more to make it a little bit more dill-y!
You can also use vegan mayo if you're vegan.