Raw vegetables surrounding a blue bowl filled with creamy, dairy-free ranch dressing, garnished with dill.

AIP Ranch Dressing/Dip

This AIP/Paleo Ranch dressing is a dairy-free, convincing substitute for the stuff in a bottle. And so easy!

Raw vegetables surrounding a blue bowl filled with creamy, dairy-free ranch dressing, garnished with dill.
Ranch Dressing (AIP/Paleo)
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Ranch Dressing/Dip (AIP/Paleo)

This recipe goes with AIP Chicken Tenders for dunking, but it stands alone as a ranch salad dressing and a dip.  (It thickens when refrigerated.)  FANTASTIC with cassava chips!  

Now, I love real ranch dressing with buttermilk as much as you do, but that’s a no-go on the AIP.  This is the closest I could come to the real thing.  Bonus: it’s also vegan, so you can share it with all your friends.  

One follower sent me a great tip: keep the dry ingredients stored in individual containers as a mix so that you can whip up a batch even quicker.

Happy Spring, everybody! 💐🌸💐

💗,

Wendi

AIP Ranch Dressing/Dip

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, CondimentsCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This AIP/Paleo Ranch dressing is a dairy-free, convincing substitute for the stuff in a bottle. And so easy!

Ingredients

  • 1 C. full fat coconut milk

  • 1 T. + 2 t. raw apple cider vinegar

  • 3 t. onion powder

  • 1 t. garlic powder

  • 1 t. sea salt

  • 1/4 C. chopped parsley

  • 1/2 T. chopped fresh dill

  • 1/4 t. black pepper (omit for elimination phase of AIP)

Directions

  • Whirl all ingredients in a mini food processor (I use one like this) or blender.  That’s it!  🤓

Notes

  • TIP: For future batches, store the dry ingredients in individual containers as a mix!

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30 Comments

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  5. Lori E Cohen

    Made this tonight – such a great flavor! Is a perfect stand in for regular ‘ol ranch dressing. Had it with chicken poppers. Yum! Have a bunch leftover and don’t want to throw it away. How long do you think it will keep in the fridge? Can I freeze it?

    • Hi, Lori! I’m so glad you like it! It will keep a good while in the fridge – just stir. I wouldn’t freeze it, though…

    • Not sure what I am doing wrong, but mine curdles 🙁 I am using native forest coconut milk.

      • Oh dear. That’s definitely not supposed to happen. I’ve had a couple of commenters say that Native Forest didn’t work for them on this recipe. I’d like to see if we can figure out why, though. Are you using Native Forest Simple or Native Forest Classic? Also, do you have a mini food processor? As I think about it, the coconut milk must be the culprit. Don’t give up! Try another kind! 😀

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  10. I’m made this and it turned out really green but tasted good. Was I supposed to use the solids part of the coconut milk? I mixed up my can of coconut milk and then poured in a cup of it so the texture is weird and it solidifies in the fridge

    • Hi, Karina! Yeah, it’s not supposed to be green and solid. Let’s troubleshoot a bit. Yes, definitely mix your can of coconut milk very well before measuring. It shouldn’t solidify in the fridge, just get thick, like a dip. The green part has me a little stumped. Maybe it processed too long? Without peeking over your shoulder while you’re making it, I can’t really tell. Here’s something you could try: Taste of Thai has a shelf-stable carton version of full fat coconut milk that is AIP (coconut + water). It doesn’t separate. You just shake the carton and pour. Then you wouldn’t need to process as much, avoiding a green fate! Just a thought. Lemme know how it goes! -W

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  12. christineprice930

    Hi Wendi! This recipe is an absolute gem! Thank you!

  13. Karen L Hufman

    I made this today and loved it. I’m in the elimination stage and was starting to get burned out all ready. This really helps!

    • Hi, Karen! Well, this makes me supremely happy! I remember in the beginning getting sooooo bored. But there really is so much amazing food to be had! May you find all the foods that you absolutely love. <3

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  15. Victoria Baxter

    I made the dip and it is delicious! It is super thin though :(. Any suggestions? Thanks!

    • Hi! I’m curious about the thinness… When I make it, it’s not thin. What brand of coconut milk did you use? The viscosity varies greatly between brands. For instance, Trader Joe’s is suuuuper watery. I’m curious! 🤔

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  17. Shafer Minnick

    Hi, I made this and it’s pretty runny. Any recommendations on how to thicken up? I was thinking a little bit of arrowroot?

    Thanks!

    • Hi! Yes, absolutely, you could add some arrowroot starch. Another thought: what kind of coconut milk are you using? I find there’s so much variety in the brands. For instance, Trader Joe’s coconut milk is waaaay too thin for this recipe. If you can find a viscous brand like Arroy-D, or Kati, you’ll get a better result. Refrigeration should make it thick like a dip. Let me know how it goes!

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  19. Can you please put a link to the coconut milks without gums that are thick enough for this recipe? The Native Forest Simple, which we love, makes this runny. Thx

  20. Can this be modified to be used as a pizza sauce? Or do you think as is ok? Thank you!

    • Hi, Paula! I never thought of that before, but it’s an interesting idea! I wonder if the dressing would separate when heated. You could do a seasoned olive oil as a base, then add the dressing after it comes out of the oven just to be sure. If you try it either way, please let me know how it turns out!

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