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
Roasted Garlic Ranch (Homemade and Whole30)
- Prep Time: 5
- Total Time: 5
- Yield: 1 Cup
- Category: sauce
- Method: blend
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