Dill Pickle Ranch Dip

 
dill.pickle.ranch

Ranch has got to be one of America’s favorite foods- it should probably be its own food group! While I’m not exactly a Ranch groupie, I certainly do love a good ranch sauce to dip Chicken Tenders in from time to time. Sure I could have called it garlic and herb pickle dip, it just doesn’t have the same ring to it, nor the memories.

Let me be clear- making ranch at home has never been as hard as those “packet guys” would have us believing, its nothing more than a bunch of herbs and garlic in mayo (or sour cream). I used to buy the dust and add it to a bowl of greek yogurt combined with a little olive oil for a similar mouthfeel to the OG, so it wasn’t that tough to transition to a coconut yogurt based dip.

Make ahead so all the flavors can get happy together, it should last in the fridge for 3-4 days just fine, but thats if it sticks around that long.

Ingredients

1 container neutral, tangy coconut yogurt (I love Culina and CoYo for this application, or https://www.unapologeticallyaip.com/recipes/Dairy-Free-Coconut-Yogurt)

2 tsp each, Minced

  • Parsley

  • Dill

  • Chives

  • Shallot

1 tsp Sea Salt

1 small sour dill, very finely diced

1 tsp Garlic Powder, or 1 clove garlic microplaned

AIP Reintro Options

  • Black or White Pepper

  • dash Worcestershire Sauce

Method

Add all ingredients in a bowl and whisk to combine. Dilute to desired consistency using pickle juice.

 

Notes: I live for herbs, so it should come as no surprise that this stuff is herby as heck. If you don’t dig the potency, by all means scale it back to your taste. It also works well with dried herbs, but you may have to play with the ratio depending on the freshness, I don’t use a lot of dried herbs, but I usually have some fresh ones tucked away in the freezer that work in this context.

 
Main DishErin ShearerChicken, Fried, Gluten FreeComment