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Keto-Friendly, Paleo, Whole30 Ranch Veggie Dip made with Homemade Avocado Oil Mayo

+ Easy Whole30 Ranch Dressing Recipe!

Cool, creamy, and irresistibly flavorful—this Whole30 ranch dip makes it EASY to fit more veggies in your day! Using my homemade Whole30 mayo as a base, it’s a clean, healthy ranch veggie dip option that’s also Paleo and keto friendly. Or, turn it into a super easy Whole30 ranch dressing simply by adding a bit of milk!

If you prefer your ranch without mayo (or you’d just rather not make homemade mayo), you can also make this ranch veggie dip with Greek yogurt as your base instead. Just know that it won’t be a Paleo & Whole30 ranch dip anymore because of the dairy! But, even if you think you’re not a fan of mayo, I highly recommend giving homemade mayo a try.

Honestly, I’ve never liked regular mayonnaise, but I love how this homemade Whole30 mayonnaise tastes. Not only does it keep this Whole30 ranch clean, low carb, and keto friendly, but it’s also perfectly THICK for dipping veggies. And, it’s super simple—I’ve really just taken my homemade avocado oil mayo recipe and ranch-ified it with some herbs and seasonings!

I personally just wanted a clean Whole30 veggie dip to make vegetables tastier and more appealing when I’m doing the Whole30, or when I’m feeling snack-y in general. But, you could also use it as a ranch-flavored Whole30 mayo spread, or use it in recipes to add a fun boost flavor!

Prep and store your Whole30 ranch dip or dressing in the fridge for up to a week, so it’s ready to go whenever you want it. (Full disclosure: it never lasts me that long…it’s too dang tasty!)

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A Little Whole30 Ranch Dip Makes Veggies a Whole LOT Tastier!

On busier days or when I’m traveling and trying to eat healthy on the go, it’s always tough for me to eat enough vegetables. Personally, I’m not a huge fan of raw veggies—unless I’ve got something tasty to dip them in. When I pack baby carrots and snap peas with some Whole30 ranch dip on the side, those nutritious veggies become a crunchy snack that I WANT to eat!

When we’re on the go, there’s SO much temptation to reach for the tasty and convenient ultra-processed snacks—that aren’t so healthy… Stocking up on packaged snacks for busy days or stopping at a convenience store on your family road trip seems like the easier option. But, it’s really not doing our bodies OR our wallets any favors.

Considering healthy snack ideas before that family road trip or vacation means you can skip the temptations at the gas station. Everyone will feel better on the trip without the sugar crash and post-processed-food-binge headaches. And, planning ahead actually saves money overall. With just a little preparation and planning, healthy eating on the go IS doable!

Keep easy grab-and-go snack options at home, like whole fruits and berries, nuts and seeds, or jerky sticks. Portion out raw veggie snack packs and some single-serving containers of Whole30 ranch mayo (or any veggie dip) to store in the fridge. This way, you’ve got options ready when a snack craving strikes, or ready to throw in a cooler or lunchbox when you’re headed out!

Healthy Road Trip Snacks | DIY Summer Snack Packs for Travel / Family Vacation!

How to Make Whole30 Mayo with Avocado Oil

If you’ve ever tried making healthy homemade mayo with an immersion blender, you may have learned first-hand: not every recipe works. Sometimes, you end up with a creamy mayo juice instead of a thick, luscious mayonnaise… Now, after having made this homemade avocado oil mayo recipe at least three or four dozen times, I’d say I’ve finally got it right!

Of course, there’s still some room for error, depending on the specific ingredients, if you make substitutions, your blending technique, etc. (TIP: The trick is to pulse—NOT blend at a continuous speed—while gently lifting the immersion blender up and down!) But, I personally whip up this homemade Whole30 mayo every week, and it hasn’t let me down!

Originally, I tried homemade mayo with extra virgin olive oil—which I do NOT recommend. It’s a higher quality oil because it’s unrefined, but that also means it won’t emulsify properly. Then, when I switched to light olive oil (which is a refined oil), I had my first homemade mayo success! Nowadays, I prefer to use avocado oil, but light olive oil will do the trick as well.

If you want a classic Paleo & Whole30 mayo that’s plain and unflavored, check out my original homemade avocado oil mayo recipe to see how it’s done. For this Whole30 ranch dip & dressing, I’m just taking that tried-and-true avocado oil mayo recipe and jazzing it up with some crave-able ranch flavorings!

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How to Make Whole30 Ranch Dip with Homemade Mayo

You can really use any Whole30 mayo that you want—homemade or store-bought—to make your Whole30 ranch dip or dressing. Just take the seasonings and herbs from this recipe and mix them into your mayo!

But, I’ve designed this Whole30 ranch recipe to be more of a 2-in-1 deal. I’m really showing you how to make Whole30 ranch dip while you’re whipping up a batch of homemade Whole30 mayonnaise! The process is just as easy, we’re just tossing in a few flavorings.

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First, grab an immersion blender and a tall glass or measuring cup that your immersion blender can fit inside. Then, you’ll need the classic homemade mayonnaise ingredients: avocado oil (or light olive oil, if preferred), an egg, a bit of lemon juice, Dijon mustard for flavor, and salt.

But, to transform that plain ol’ Whole30 mayo recipe into a tasty Whole30 ranch DIP, I’m also adding some fresh garlic, onion powder, garlic powder, and paprika.

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Set aside the herbs and almond milk for later and begin pulsing your ranch mayo mixture with the immersion blender.

Remember, the trick is to pulse, pulse, pulse your blender—don’t just blend at constant speed! Lift the immersion blender up and down gently as you pulse to help your homemade mayo fluff up.

Once it’s thickened up and emulsified, add your parsley and dill. Give your ranch mayo a few more pulses with the immersion blender to chop up the herbs and integrate them a bit.

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At this point, if you like the thick, rich consistency of your Whole30 ranch mayo dip as it is, you can stop here!

Package it up and store in the fridge to use as a luscious ranch veggie dip or as a flavorful homemade mayo. Or, portion into single-serving containers so they’re ready for your healthy on the go snacking needs!

But, if you want your Whole30 ranch dip just a bit thinner, grab some milk of choice. I prefer dairy free ranch so I use almond milk, but you can use dairy milk or any non dairy milk that you like.

Slowly add your milk—about 1-2 tablespoons should do the trick—and mix to integrate. Add more milk as needed until you get the texture you want!

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How to Make Whole30 Ranch Dressing with Mayo Ranch Dip and Milk

For a drizzle-able Whole30 ranch dressing instead of a ranch mayo dip, just add a bit more milk to adjust the consistency. I recommend starting with less milk at first, so it doesn’t get too liquid-y too fast. The more milk that you add, the thinner the consistency will be!

Of course, you can make an entire batch of Whole30 ranch dressing and bottle it up in the fridge if you like. You may only need 3-4 tablespoons of milk, or you may add closer to ⅓ or ½ cup—it depends on the texture that YOU want! Just add your milk gradually, mixing in a few tablespoons at a time, until you’ve reached the sweet spot.

Personally, I prefer to store my Whole30 ranch in its thick, dippable form, and then I’ll make a small batch of dressing when I want it. Simply portion out a few tablespoons of ranch mayo dip, mix it with almond milk, and you’ve got just enough Whole30 ranch dressing to drizzle onto a meal when you want it!

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Whole30 Ranch Dip & Dressing with Homemade Mayo

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Homemade Whole30 Ranch Mayo with Easy DIY Ranch Seasoning

  • Author: Alyssia Sheikh
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 16 servings, 1 cup total

Ingredients

Whole30 Ranch Mayo Dip / Ranch Dressing

1 cup avocado oil
1 egg
1 clove garlic, roughly chopped
1 Tbsp lemon juice (about ½ lemon)
1 tsp Dijon mustard
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp paprika
½ tsp salt
3 Tbsp fresh parsley
1 Tbsp fresh dill, or 1 tsp dried dill
optional: 2-4 Tbsp almond milk, or milk of choice (use less for a thicker consistency, use more to make a drizzle-able

Option: Ranch Veggie Dip with Greek Yogurt Base

1 cup Greek yogurt
½ tsp onion powder
½ tsp garlic powder
⅛ tsp paprika
½ tsp salt
3 Tbsp fresh parsley
1 Tbsp fresh dill, or 1 tsp dried dill
1 Tbsp lemon juice (about ½ lemon)

Instructions

To make Whole30 Ranch Mayo Dip / Whole30 Ranch Dressing

  • In a tall glass or measuring cup, combine all ingredients except parsley, dill, and almond milk.
  • Using an immersion blender, pulse until a thick mayo forms—lifting the blender up and down gently as you pulse to get it nice and fluffed.
  • Once emulsified, add herbs and blend slightly to chop. If desired, slowly add almond milk to thin out the texture to desired dip or dressing consistency. (Use less milk for a thicker dip-like texture. Add more milk to make Whole30 ranch dressing, until desired consistency is reached.)
  • Enjoy as desired immediately, or store in an airtight container in the fridge for later!
  • Lasts up to 1 week in the fridge.

Yields ~1 cup Whole30 ranch mayo dip or ~1¼ cups Whole30 ranch dressing.

 

Option: To make Ranch Dip with Greek Yogurt Base

  • In a large bowl, combine all ranch dip ingredients. Mix well to combine.
  • Enjoy as desired immediately, or store in an airtight container in the fridge for later!
  • Lasts up to 1 week in the fridge.

Yields ~1 cup ranch yogurt dip.

Notes

Net carbs per 1 Tbsp: 0.3g

Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 130
  • Sugar: 0g
  • Fat: 14g
  • Carbohydrates: 0.4g
  • Fiber: 0.1g
  • Protein: 1g
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