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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!
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:
- Getting a bottle of coco aminos because I feel like they make everything better.
- Making my Whole30 ketchup recipe
- Definitely having a batch of Whole30 BBQ sauce for those cookout occasions.
- And naturally, if you’re making anything that requires mayo, stir up a batch Whole30 mayonnaise
- If you love slathering gravy over meats, check out our easy paleo gravy.
- For a full-on Greek-fest, my Whole30 tzatziki will treat you right!
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.
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.”
Frequently Asked Questions
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.
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.
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!
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.
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.
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!).
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.
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.
More Tasty Whole30 Recipes
- Peanut-Free Chicken Satay (Grilled, Paleo, Whole30)
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Best Italian Meatball Recipe Ever (Paleo, Whole30, Low Carb)
- Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
- Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce
- Whole30 Gyro Meatballs
- Whole30 Breakfast Tacos
- Whole30 Meatloaf
- Whole30 Burgers with Spicy Mayo
- Whole30 Buffalo Wings
- Whole30 Southern Fried Chicken Salad
- Whole30 Shopping List
- How to Use Cassava Flour and Cassava Flour Recipes
- 50 Paleo Father’s Day Recipes (Whole30)
- How to Make Harissa Paste (Vegan, Whole30, Paleo)
Immersion Blender Homemade Ranch Dressing (Whole30 & Paleo)
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
Approximate Information for One Serving
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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Wow yum! I absolutely love this clean ranch dressing! Thanks for the recipe!
I made a half bath with sir Kensington’s avocado Mayo instead of oil and eggs, and left out the lemon juice.
Tasted great!
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!
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!
That should work!
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!
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!
What is a “serving”? 193 calories per … one tablespoon? 2? thanks 🙂
Hi, we consider a traditional serving to be two tablespoons. 🙂
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!
We are so glad you like it! We LOVE ranch!
Can I just omit the almond milk all together
We haven’t tried it without the almond milk, it definitely helps thin it out a bit!
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!
Coconut milk should work! It may give it a slightly extra coconut flavor, but it will definitely be better than the vanilla version! 🙂
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!
This recipe is 193 calories per serving!
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!
Glad they’re all hits, Whitney!