This Whole30 ranch dressing recipe is creamy, garlicky, and loaded with fresh herbs. This “dump ranch” dressing is definitely the best Whole30 ranch dressing you’ll ever taste and beyond quick and easy, too.
There’s not too terribly much I think you need to start a Whole30:
You should read the books. Definitely. You’ll get a perfectly clear understanding of what the program is, what it’s for, what it’s not for (Hello, um, it’s not a diet), and why the rules are what the rules are.
You should get a bottle of coco aminos because I feel like they make everything better (especially my Whole30 ketchup recipe, which you can turn into my Whole30 In N Out burgers, or use it to lightly sweeten my Whole30 BBQ sauce. Or you can drizzle into my Whole30 egg roll in a bowl recipe or Asian Whole30 lettuce wraps recipe, too).
And yeah, you should definitely make a batch of Whole30 mayonnaise and this Whole30 ranch dressing, or “dump ranch,” as it’s affectionately known in the Whole30 circles.
You see, Whole30 ranch dressing makes almost anything into a meal. Got some Aidell’s chicken apple sausages on hand? Fry ’em up, dip ’em in some ranch, and call it lunch. Need to meal prep your lunches for the week? Throw a couple of chicken breasts in the Instant Pot with some hot sauce, shred it up, pour ranch over it, and you’ve got my Whole30 buffalo chicken ranch meal prep like that. Hungry, like, ever? You should definitely make our favorite chicken zucchini poppers from One Lovely Life and go wild dunking them in your Whole30 ranch dressing.
Why this Whole30 ranch dressing is so good:
- It comes together in just about 5 minutes, thanks to an immersion blender.
- This Whole30 ranch dressing boasts just the right balance of fresh garlic, the perfect fresh herbs, and creaminess you’ll fall in love with.
- It’s super versatile to make, too, and
it goes with just about everything!
it goes with just about everything!And in my opinion, there’s no excuse to not make your own! It’s way, way easier than going to the store and shelling out six or seven bucks for a bottle of the compliant stuff: put all the ingredients (except the herbs!) in a container, blitz it up with an immersion blender, throw the herbs in, and poof… Done!
The “dump and go” concept is amazing, too. I use it for so many recipes that we make regularly, having originally been totally sold by the amazing J. Kenji López-Alt’s in-depth article about the dos and don’ts of the process. Since then I’ve made “dump” mayo, “dump” Caesar, and plenty other weird ones at home. Life changing!
Tips
- Make sure your jar is just a bit wider than the head of your immersion blender. This is key to Whole30 ranch dressing success!
- Start blending with your immersion blender touching the bottom of the jar. Slowly work your way up, making sure each layer around the immersion blender emulsifies and turns a solid white before inching your way up. A glass or otherwise clear jar is awesome for this.
- This Whole30 ranch dressing recipe is pretty foolproof, but if you have any trouble, scroll down a bit for advice on fixing a “broken” dump ranch.
- Be sure to use a light tasting olive oil, if you choose to use olive oil. Using regular olive oil will result in a bitter Whole30 ranch dressing. We love avocado oil in this recipe, and you can use fractionated, tasteless coconut oil, too!
Variations
- If you have a nut allergy, you can substitute coconut milk for the almond milk. I prefer this Whole30 ranch dressing with almond milk, but it will definitely work if you don’t have any or can’t have any!
- Swap out different herbs for the dill and parsley to change things up! Try cilantro for a Southwestern twist.
- Try different spices to liven things up, too. Chipotle pepper powder is delicious in this Whole30 dump ranch dressing.
We’ve spent the last year refining the ingredients and process to come up with our favorite Whole30 dump ranch dressing recipe, and I think you’ll absolutely fall in love with it, too. I’m as picky as it gets when it comes to ranch dressing, so ours has to be super garlicky with a ton of the right fresh herbs, a true buttermilk tang, and the perfect consistency. Try it out and let me know how much you love it!
How to make the best Whole30 ranch dressing in the immersion blender:
Dump (get it?) all ingredients, except the herbs, and only 1/4 cup almond milk into immersion blender jar or another jar that isn’t much wider than the immersion blender head. Push the head of the immersion blender into the jar all the way to the bottom then start to blend on medium speed first then increasing to high if necessary, until mixture at the bottom becomes thick and opaque.
Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil.
Once the mixture is entirely emulsified, thick, and white, remove blender and add the herbs.
Press immersion blender head down over herbs and blend, only enough to chop and incorporate herbs, moving around as needed. Add almond milk as desired to thin. Start with 1/4 cup and add more as you like, stirring with a spoon to incorporate.
Whole30 Ranch Dressing “Dump Ranch” FAQs
Can I blend the herbs with everything else?
Eh… you can, but you’ll end up with a neon green dressing and over-blended herbs. Blend everything but the herbs to start, then you can add in a bit more almond milk to thin and blitz your herbs until just chopped.
Can I use regular extra virgin olive oil?
No! Please don’t. It doesn’t matter if you think you love EVOO, it will be way, way too much in your Whole30 dump ranch dressing. Promise! Using *light-tasting* olive oil is totally critical here, but you can use avocado oil or refined fractionated coconut oil, as well. Just no standard extra virgin olive oil! Trust me on this one.
My mixture is runny. Help!
Oh no! This usually happens because you moved your immersion blender too fast after starting to blend or you use too large of a jar. If this happens, you can salvage your ingredients, though! If you have the right sized jar for the job (The mouth of the jar being not much wider than the head of the immersion blender; the jar that often comes with the blender is usually perfect), you can do this in the immersion blender. Transfer half of the “broken” ranch mixture to the properly sized jar and add in another egg. Stick the immersion blender down to the bottom of the jar and start to blend at medium speed. Once, and not before, you see the mixture turning opaque, thick, and white, you can move the head of the immersion blender up a bit at a time to incorporate and emulsify the remaining liquid. Add half of the reserved broken mixture and blend together, then add the final reserved mixture and blend until thick and smooth.
If you don’t have the right sized jar, hit up the regular blender instead. Add an egg yolk to your blender and process until it’s smooth. Then, very slowly add in the broken ranch mixture, a tiny bit at a time, until the mixture is very thickened. Once the mixture is quite thickened (This will take some time), you can add in the remaining, broken ranch by the tablespoon.
I only have a really big jar. Will this work?
Eh… It might. I urge you to use a jar that’s not much wider than the head of your immersion blender to make sure the mixture emulsifies right away. You’re almost guaranteed success with a jar like that, but if you try this in a large bowl, you’re not likely to get the emulsion the way you want, and I’d recommend you try my other Whole30 ranch dressing recipe instead.
I don’t have an immersion blender. Can I make this in the regular blender or food processor?
No! It won’t work. However, I have a fab recipe for a Whole30 ranch dressing that is made in the blender or food processor. Check it out here (but don’t try the “dump ranch” process in your blender or food processor – it will simply fail!).
How long does this Whole30 dump ranch dressing last?
The life of ours always varies in the fridge, but you should get at least a week out of this Whole30 dump ranch dressing recipe.
Does my egg need to be room temperature?
Nope! Rad, huh? Using an immersion blender for Whole30 ranch dressing, the temperature of your egg doesn’t matter at all. That’s great news for people like me who tend to uh, not plan so well.
Other recipes you’ll love:
- One Minute Whole30 Mayo (Made with Immersion Blender)
- Buffalo Chicken Ranch Whole30 Meal Prep
- Whole30 Chicken Bacon Ranch Poppers
- Whole30 Loaded Sweet Potato Fries
- Whole30 Caesar Dressing
Did you make and love this recipe? Give your review below! ? And make sure to share your creations by tagging me on Instagram!
Whole30 Ranch Dressing ("Dump Ranch," Paleo, Dairy-Free)
Ingredients
- 1 1/2 cups light-tasting olive oil avocado oil, or fractionated “tasteless” coconut oil
- 2 eggs
- 1 tsp. mustard powder
- 2 cloves garlic peeled and smashed
- Lots of fresh ground pepper
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vinegar white or apple cider, plus more to taste
- 1/3 cup fresh parsley
- 2-3 Tbsp. fresh dill
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4-3/4 cup almond milk
- 1 tsp. salt
Equipment Needed
Instructions
- Dump all ingredients but herbs and almond milk into immersion blender jar or another jar that isn’t much wider than the immersion blender head. Push immersion blender into the jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at the bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil.
- Once the mixture is entirely emulsified, remove blender and add herbs. Press immersion blender head down over herbs and blend, only enough to chop and incorporate herbs, moving around as needed. Add almond milk as desired to thin. Start with 1/4 cup and add more as you like, stirring with a spoon to incorporate.
Video
Notes
Nutrition
This recipe was originally published March 2018 but was updated with new photos, video, tips, and step by step directions August 2018.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
C says
Delicious! Does this freeze well?
Savannah | 40 Aprons Team says
I personally have not tried it, but it’s worth giving a try!
Trish says
Is this safe to eat with the raw egg?
Savannah | 40 Aprons Team says
Yes!
Beth says
Delicious!! I am dairy free and love creamy salad dressings. I’ve never been able to find a store bought one that tastes good. I made this exactly as the recipe required and I still can’t believe how good it was!
Liz says
Wow yum! I absolutely love this clean ranch dressing! Thanks for the recipe!
Katie says
I made a half bath with sir Kensington’s avocado Mayo instead of oil and eggs, and left out the lemon juice.
Tasted great!
Kristie says
I cook for my family every single day – 3 times a day and use recipes online constantly. I have never written a review, even on recipes I’ve made over and over. But…This stuff is amazing!!!!!! So so easy and makes Whole30 survivable! I’m thinking up so many uses for it…. tonight I’m having it with shredded Buffalo chicken lettuce wraps. It can go with roasted potatoes as a dip, top any kind of meat, be a veggie dip, salad dressing, go on burgers…. my husband is going to LOVE it. Excellent recipe. Thank you!
Alicia says
Hi all! Has anyone tried using minced garlic that comes in the little glass jar (refrigerated after opening) to make this recipe?
I often don’t have garlic cloves on hand.
Just wondering if I should even try it or not!
Thank you!
Savannah | 40 Aprons Team says
That should work!
Casey says
If I want to make ranch with a Mayo base I already have, I would eliminate the oil and eggs – sub with 2 cups Mayo? What about the vinegar & lemon? I will use all herbs and spices listed.
Thanks!
Savannah | 40 Aprons Team says
We haven’t tried making this recipe without the eggs, so we honestly don’t know how it would be substituted with mayonnaise. Please let us know how it goes if you try it!
Ellen says
What is a “serving”? 193 calories per … one tablespoon? 2? thanks 🙂
Savannah | 40 Aprons Team says
Hi, we consider a traditional serving to be two tablespoons. 🙂
Whitley says
I love this ranch recipe both as the original recipe and customized to use whatever we have on hand because it’s such a great base recipe – a favorite variation is lime juice instead of lemon and a huge handful of cilantro instead of the dill/parsley because I often don’t have dill on hand. The dump method is SO easy and fast. I put this ranch on everything whether I’m doing a Whole30 or not! Love it!
Savannah | 40 Aprons Team says
We are so glad you like it! We LOVE ranch!
Beth says
Can I just omit the almond milk all together
Savannah | 40 Aprons Team says
We haven’t tried it without the almond milk, it definitely helps thin it out a bit!
Mavi says
Thanks for sharing, if I only have canned coconut milk, not almond do you think it would work? I only have vanilla almond milk, and imagine that’s would throw the flavor off. Thanks!
Amelia Camurati says
Coconut milk should work! It may give it a slightly extra coconut flavor, but it will definitely be better than the vanilla version! 🙂
Ginger says
I am looking forward to trying this, but the nutritional info is way off. By my calculations, each serving (2TBL) is 228 calories, not 29!
Amelia Camurati says
This recipe is 193 calories per serving!
Whitney Thompson says
I love this ranch, on or off whole 30. I do prefer it with a little more lemon juice and dried dill rather than fresh. It’s a stronger flavor. The dump mayo and the whole30 ketchup recipe are both awesome as well!
Amelia Camurati says
Glad they’re all hits, Whitney!
Stacy says
I’m new to Whole30 and am desperate to find a good ranch recipe. It’s my nonnegotiable. This one sounds good! I’ve noticed there are raw eggs. Is this common in a lot of recipes? Are they safe?
Amelia Camurati says
It is safe, if stored properly! I prefer organic eggs, especially when using them without cooking. In many custard recipes, raw eggs are also used without ever being cooked. It helps thicken the custard and give it a creamy texture.
MariaMagdalene says
I made this recipe with a combination of extra virgin organic olive oil, liquid coconut oil and avocado oil. Delicious!
Amelia Camurati says
Glad you loved it!!
Mara Kraus says
I just made this today and I am obsessed. It will definitely be a dressing staple whether I am doing the Whole30 or not. I made it using my Vitamix and it worked great!
Cheryl Malik says
That’s awesome! I’m glad you loved it!
Rachel says
I’ve been making this stuff for like a year and a half now, and it’s the only ranch I’ll eat. This is hands down the best ranch I have ever had. I literally take with me when I travel, I’m not exaggerating. I made it most recently with 3 egg yolks that I had leftover from an angel food cake, and it was even better than the original. I can’t sing this recipe’s praises enough!
Amelia Camurati says
Tickled pink you think so highly of it, Rachel!
Molly says
Love this easy peasy recipe! Tried this and the Coconut Oil Mayonnaise today and the results were beyond my expectations! Thank you so much for all your incredible, healthy recipes and your detailed instructions for each one!
Amelia Camurati says
So glad you love it! We’re fans of easy peasy.
JB says
This is THE BEST RANCH RECIPE! This recipe has all the flavor you are looking for. If you need a great base mayo recipe as well, skip the herbs and it makes a great tangy Mayo. This is the only one I will make now on or off Whole30
Sarah says
I tried this recipe and halfed it. Substituted parsley for fresh cilantro and the lemon for lime juice. Omitted salt because I was trying to make it renal friendly for my friend on dialysis. It ended up just tasting like seasoned oil??? I tried adding more lime and black pepper and cilantro but alas still tastes like oil with seasonings.
Lauren says
This is so good! I can’t have dairy, soy, or gluten and all of the premade ranches just didn’t have the flavor I was going for. This was so easy and by far the beat tasting “normal” flavored ranch! Thank you.
Cheryl Malik says
Thanks for the great review! I’m glad you loved it!
Becca says
The flavor is amazing! Just wondering if anyone has tried freezing it since it makes so much? I was worried it would change the consistency so I haven’t tried it yet.