This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi, Does the almond milk need to be room temp??
Room temp or refrigerated will work!
I made this as directed with avocado oil. It is SOOO good. I used an immersion blender with the narrow cup and I got perfect results.
So glad you enjoyed it! Thanks for sharing. 🙂
This is a brilliant, tasty and flexible recipe. I often dump any fresh herbs I have into this dressing, and some dry ones too if inspired. I have made it so many times that I don’t wait to add the herbs until the egg/oil combo blended. It literally all goes in at the same time, and comes out perfectly every time. Thank you for the inspiration. You’ve added yumminess to so many meals!!!
So glad you enjoyed it!
Could probably have been good, but I used avocado oil and it’s completely inedible.
We’re sorry you had that experience with using avocado oil, Hillary. It should have worked just as well as it would with the olive oil, but regardless we do hope you’ll give it another try and that it works out better the next time. Thanks for your feedback!
Another user said it well… this tastes, looks, and smells NOTHING like ranch. Super disappointing for a recipe that was not simple. Followed it to a t.
We’re sorry you had this experience. We strive to create delicious, high-quality recipes that are easy to make at home. They’re heavily tested by our team before being shared with our followers. Regardless, we hate you had this experience, and we appreciate your feedback.
I’m not sure what I did wrong but I couldn’t get this to thicken up. I made it in my vitamix because I can’t find my immersion blender but otherwise I followed the instructions. Any idea why this might have happened? Thanks!
Diana, we’re sorry this didn’t thicken up for you. we’re not sure why that happened, but the Vitamix could have been too powerful and been the culprit behind its thinness. Hope it works out better next time and that you can find your immersion blender!
Unfortunately, it doesn’t look, taste, or smell anything like ranch dressing…
We’re sorry you had this experience, Tine, but appreciate your honest review.
Quick question….I don’t own an immersion blender can I use a regular blender? Thank you!
Absolutely!
This is the absolute best dressing ever! I make it regularly and we eat it with everything! I do a version with no almond milk as a dipping sauce and with almond milk for a salad dressing! Definitely a staple in my house now!
We’re thrilled you love this recipe, Jayme!
Am I understanding correctly that the dressing does not have to be refrigerated? Thank you! Looks great!!
The eggs do not have to be at room temperature before preparing the ranch dressing, but once everything is blended you should refrigerate it in an airtight container, like a mason jar with a lid.