“Ranch” Dip
This post contains affiliate links. For more information, read my privacy policy.
This is a good salad dressing, but I whipped it up to use as a veggie dip. Serve it with raw broccoli, carrots, celery, jicama, plantain chips, sweet potato fries, yum!
Looking for Low-Histamine Recipes?
28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying recipes including dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you!
“Ranch” Dip
Ingredients
- 1 cup coconut cream full-fat
- 1 tablespoon lemon juice fresh
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
Equipment
Instructions
- Combine all ingredients and chill before serving.
Nutrition
Calories: 529kcal | Carbohydrates: 18g | Protein: 7g | Fat: 48g | Saturated Fat: 44g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 492mg | Potassium: 211mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 4.9mg
I made the ranch dressing and it is not thick, how did I thicken it?
It gets its creaminess from the cold coconut milk (which gets thick when refrigerated), but it will not be particularly thick.
How long does it last in the refrigerator?
I haven’t had any leftover for more than two or three days to find out.
Hi Christina,
I just got your 28 days of AIP and getting ready to start! Thank you for the AIP recipes…what do you typically eat for breakfast since you have been doing this for so long?
Thank you.
My favorite breakfasts are included in the e-book, usually leftovers or something very simple like a smoothie/salad with canned fish.
I cannot do coconut milk or cream. Is there something I can substitute?
There is not a good AIP substitute for coconut cream flavor-wise, but you can get a similar texture using avocado.
Hello, I just bought the creamed coconut you link to in the recipe and it appears to be like coconut butter rather than coconut cream, and is rock hard in the fridge. I used regular coconut milk for this recipe instead.
Coconut cream is supposed to be very thick and will get hard when refrigerated, but there may be some variability in the fat content between cans.
oh. the link is not for canned coconut cream, but for boxed creamed coconut. The only canned coconut cream I know about is trader joes, and it has lots of additives in it. Did you use the boxed creamed coconut when you made this? It was so hard even at room temperature.
The Let’s Do Organic boxed coconut cream. There are instructions on the box for softening it before use.
Hi Christina- I recently bought your 28 days of AIP ebook, and have been mostly enjoying following the plan so far. I do have one suggestion, however. Some of these ingredients are new to me (and I assume many others that are using your ebook as a way to start down this path), so could you give us a heads up as to any extra instructions or special notes/thoughts about textures/consistencies, etc in your recipes? For example, like Laura who has commented above, I followed this “ranch” dip recipe exactly as you have it posted: combine all ingredients and chill. I did not realize that I was first supposed to follow the instructions on the box to soften it before use. So, I too ended up with a very hard, lumpy “dip” which was not very enjoyable, and did not realize my mistake until I just read through the comments now. So, if you could just note that we are supposed to use warm water to soften it before combining all ingredients, that would be helpful. Also, for the plantain chips, How thickly or thinly should they be sliced so that they get hard and crispy like chips? Mine stayed chewy. Thanks in advance for your help!
Hi Nikki! I’m sorry you had that issue with the Ranch dip. How hard it gets really depends on the brand of coconut cream you use and while that particular brand calls for heating first, others don’t. You should be able to simply bring the dip to room temperature and mix it as the box describes to salvage it. As for the chips, the thinner you slice them, the better, though the thinner they are, the shorter the cooking time will be, so keep an eye on them!