Whole30 Ranch Dip & Dressing with Homemade Mayo

Homemade Whole30 Ranch Mayo with Easy DIY Ranch Seasoning

Prep Time 5

Total Time 5

Servings servings, 1 cup total

Calories 130

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

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.

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.

Net carbs per 1 Tbsp: 0.3g