This Roasted Garlic Ranch is good on EVERYTHING. From salads, fresh vegetables, eggs, to sandwiches and french fries– it is NEVER a bad choice.
It doesn’t hurt that it is also Dairy- Free and Whole30 Compliant!
This recipe was originally featured on one of my most popular First and Full recipes: My Ranch Grilled Chicken Skewers (Whole30).
I was constantly getting asked about my roasted garlic ranch and would often refer people to the recipe above but I always make a few modifications to make it more of a dipping sauce. Well look no further! This is the recipe for my famed Roasted Garlic Ranch.Print
Thick and Creamy roasted garlic ranch perfect for salads, fresh vegetables, sandwiches, french fries and more! This recipe is dairy- free and Whole30 Compliant.
- 1/3 C Homemade Mayo
- 1 -1/4 C LIGHT olive oil
- 1 egg
- juice of half a lemon
- pinch of salt
- 1/4 C coconut milk
- 4 cloves of roasted garlic (roasted in a 375 degree oven for 20 minutes)
- 1 tsp red wine vinegar
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp pepper
- Sea Salt, to taste
- Prepare Homemade Mayo: In a wide- mouth mason jar, combine mayo ingredients and use a hand blender to emulsify the mixture. Save in the fridge for up to 1 week.
- To Prepare the Ranch Dressing: 1/3 C of prepared mayo, 1/4 C coconut milk, roasted garlic cloves, red wine vinegar, dried parsley, dried dill, onion powder, dried thyme, and a pinch of salt. Use hand blender again to incorporate ingredients. Taste and adjust salt as necessary.
- Store in the fridge for up to 1 week!
If too thick, add coconut milk and red wine vinegar.
If too thin, add more mayo.
If bland, add salt and dill.
Try adding fresh herbs as well!
Keywords: ranch, roasted garlic, blend, herbs