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This Whole30 ranch dressing is creamy, garlicky, and loaded with fresh herbs, and it comes together quickly in an immersion blender. Made completely from scratch with clean, compliant ingredients, this “dump ranch” is dairy-free, paleo-friendly, and honestly better than anything you’ll find in a bottle!

Creamy Whole30 ranch dressing in a glass jar on a wooden board with lemon and garlic

See recipe card below for full list of measurements, ingredients, and instructions.

A Note from Cheryl

Okay, maybe you’re embarking on a Whole30 way of eating. Read the books for sure, but we also have our Complete Guide to Whole30, if you want to check it out.

When it comes to condiments, you definitely want to load up and not forget about flavoring your food. Whole30 doesn’t mean lack of taste in your meals!

I recommend: 

And this Whole30 ranch dressing, or “dump ranch,” as it’s affectionately known in the Whole30 circles, is another must-do.

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 the beginnings of a Whole30 Buffalo bowl. 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 Recipe is So Good

  • It takes 5 minutes and one jar. Dump the ingredients in, blend, and you’re done. The immersion blender does all the heavy lifting, which means no whisking, no fuss, and almost zero cleanup!
  • Fresh garlic, bright lemon juice, real dill and parsley, a touch of vinegar for tang — this isn’t watered-down compliant ranch. It tastes exactly like the real thing, maybe even better, and you made it yourself.
  • It’s Whole30, Paleo, and dairy-free all at once. Every single ingredient is clean and compliant, so you can drizzle it on everything without a second thought.

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What You Need to Know Before You Start

  • Use a jar that’s only slightly wider than the head of your immersion blender — this is what creates the pressure needed to emulsify the mayo base properly. If the jar is too wide, the oil and eggs won’t come together and you’ll end up with a broken, separated mess instead of creamy ranch.
  • Of course, you know how to use a blender, but there is a technique to this! Press the immersion blender all the way to the bottom of the jar before turning it on, and keep it there until the mixture turns thick, white, and opaque. Then slowly inch your way up — rushing this step is the number one reason dump ranch breaks.
  • Once your base is fully emulsified, add the fresh parsley and dill and pulse just enough to chop and incorporate them. Over-blending the herbs will turn your ranch an unappetizing light green instead of keeping that classic white-with-green-flecks look.
  • Avocado oil is the gold standard here, as it’s neutral in flavor and makes for an incredibly smooth result. Regular olive oil will turn the whole thing bitter; if you go the olive oil route, it must should be abeled “light-tasting.”
Glass jar of creamy herb ranch dressing on a wooden board with lemon and fresh dill
Immersion blender submerged in a clear jar filled with oil and eggs before blending

Frequently Asked Questions

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! 

Can I save my dressing if it’s runny?

YES! 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.

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 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.

Overhead view of a green salad with cherry tomatoes, shredded carrots, and Whole30 ranch dressing

More Tasty Whole30 Recipes

Creamy Whole30 ranch dressing in a glass jar on a wooden board with lemon and garlic
Recipe By: Cheryl Malik
4.87 from 114 votes

Immersion Blender Homemade Ranch Dressing (Whole30 & Paleo)

Prep 5 minutes
Total 5 minutes
A creamy, garlicky Whole30 ranch dressing made completely from scratch with an immersion blender. Dairy-free, Paleo-friendly, and loaded with fresh herbs, this "dump ranch" makes a great Whole30 salad dressing. It makes about 2 cups.
Cheryl MalikCheryl Malik
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16 servings

Equipment

  • immersion blender
  • glass jar barely wider than head of immersion blender

Ingredients

  • 1 ½ cups light-tasting olive oil avocado oil, or fractionated “tasteless” coconut oil
  • 2 large eggs
  • 1 teaspoon mustard powder
  • 2 cloves garlic peeled and smashed
  • lots of fresh ground pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vinegar white or apple cider, plus more to taste
  • ⅓ cup fresh parsley
  • 2-3 tablespoons fresh dill
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼-¾ cup almond milk
  • 1 teaspoon salt

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 ¼ cup and add more as you like, stirring with a spoon to incorporate.

Video

Make sure you start blending with the head of the immersion blender all the way down at the bottom of the jar.
Use a jar not much wider than the head of your immersion blender.
Your eggs do not have to be room temperature.
Blend the herbs after emulsifying the main ingredients, so your ranch stays white with green herb flecks, not all light green.
Do not use regular olive oil, only “light tasting” olive oil or avocado oil.
Recipe makes approximately 2 cups, or 16 2-tablespoon servings. Store dressing in an airtight container about 7-10 days.
Storage: Store in an airtight container — a mason jar works perfectly — in the refrigerator for up to 7–10 days. Give it a stir or shake before each use, as the dressing may separate slightly as it sits.
Almond Milk: Use unsweetened almond milk with no added sugars, carrageenan, or sunflower oil. Several store-bought options are compliant — Califia Farms and Elmhurst are good ones to look for, but always check the label before buying.
Eggs: They do not have to be room temperature.
Oil Selection: Do not use regular olive oil, only “light tasting” olive oil or avocado oil.
Yield: Recipe makes approximately 2 cups, or 16 2-tablespoon servings. 
Make it Nut-Free: Swap the almond milk for full-fat canned coconut milk. The flavor will be very slightly different but still completely delicious and compliant.

Approximate Information for One Serving

Serving Size: 2tablespoonsCalories: 192calProtein: 1gFat: 21gSaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 164mgPotassium: 22mgTotal Carbs: 1gFiber: 1gSugar: 1gNet Carbs: 0gVitamin A: 154IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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216 Comments

  2. I’m worried about using raw eggs in this recipe. Do you use pasteurized eggs and if so, where can you find them?

    Reply

    1. Pasteurized eggs work perfectly here and are a great option if you’re concerned about raw eggs… you can find them at most grocery stores! Just look for eggs labelled “pasteurized”.

      Reply

  3. I made this recipe for my daughter, who I am doing a Whole 30 with. She couldn’t find a bottled dressing she liked, but she likes this recipe.

    Reply

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