Allergy-Friendly Ranch Dip

A girl cannot live on cookies and cake alone.  While I’ve certainly given it my best try over the past week of birthday and Valentine’s Day celebrations, it’s time to get back to regular eating habits.  One thing that helps me and my boys crunch our way through a pile of raw veggies, is a tangy ranch dip.  With only 7 ingredients, it’s easy to have a jar of this dip in your fridge to enjoy anytime that you’d like.

  • 1 cup of mayonnaise**
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley (dried)
  • 1/4 teaspoon dill (dried)
  • 2 teaspoons minced garlic (I used jarred)
  • Salt, to taste

Combine all ingredients in blender and process on high speed for 30 seconds.  Taste and adjust seasonings, if necessary.  If you don’t have a blender, or just don’t want to bother with cleaning it, a deep bowl and whisk work just fine, too.  Store in an air tight container for up to one week in the fridge.

**I use the Just brand of mayo.  It is dairy, gluten, and egg free and a bit less expensive than other brands.  It does contain Non-GMO canola oil.  If canola oil bothers you, or you don’t have an egg allergy,  the Sir Kensington and Chosen Foods brands are good options.

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