One of the most common things I have been asked to make is a healthy ranch. My sister asks for it every time I see her, seriously every time! No matter what I would make she would tell me it was good, but then would end the conversation with asking me if I had made a healthy ranch yet.
The day finally came where I would no longer have to listen to everyone asking me about a health ranch because here it is! My sister happily went home with a jar of ranch and a bag of carrots last week. She puts ranch on everything! Anything from pizza, to french fries, to salad, you name it she put ranch on it. Now she will have a healthy version that wont make her belly jiggle.
I love this ranch because its starts with a thick base, but you can thin it out as much as you want depending on what you are using it for. If you want it for a vegetable dip you can keep it nice and thick, but if you wanted it for a salad dressing you could thin it out with the liquid in the bottom of the can. In order to make the base for the ranch you need to put a can of Thai Kitchen Coconut Milk (not lower fat, use regular) in the refrigerator overnight. Once it has set overnight scoop out the thick cream and leave the liquid in the bottom. Use the liquid as needed to thin out the dressing after blending everything together.
Feel free to add whatever herbs you want to this ranch to change it up. I think it is perfect the way it is! Yum yum!!
- 1 can of Thai Kitchen coconut milk (full fat), refrigerated overnight (SEE NOTE)
- 1 tablespoon chives, chopped
- One clove garlic
- 1 tablespoon + 1 teaspoon Apple Cider Vinegar
- 1 teaspoon dry dill
- 1/2 teaspoon dry basil
- 1 1/2 tablespoons fresh parsley
- 1 teaspoon salt
- Pepper to taste
- Mix all ingredients in a high powered blender and blend well. Then add more of the liquid if desired to get the consistency you would like.