This creamy low carb dill ranch dip for vegetables is better tasting and much lower in carbs than pre-made dips or ones made from a dry seasoning mix.
We have so many cucumbers coming out of the garden, I’ve been cutting them up in slices to snack on. I made a low carb dill ranch dip to give the slices a little more flavor.
You can use this dip for low carb chips or veggies. It’s a good dip for a vegetable tray party appetizer. And, it doesn’t take long to whip up this dill ranch dip.
I used to buy seasoning mixes to make homemade dips. But, it doesn’t take much effort to just use your own spice mix. Dill goes great with cucumbers so I added it into the seasoning.
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You can certainly leave it out for a more traditional ranch dip. If you’d like to use this dill ranch dip as a salad dressing, you’ll want to thin it out with a little low carb milk.
I’d use either almond or coconut milk that’s sold in a carton. Just a little bit of liquid would be needed. Not a fan of mayonnaise made from seed oil? No problem!
You can make your own mayo from avocado oil or buy an avocado mayonnaise. I like the one made by Primal Kitchen. To make your own, simply use a stick blender to combine egg yolks, vinegar, and oil with some spices.
I use the method described in my coconut oil mayonnaise recipe which I sometimes make with all avocado oil.
Low Carb Creamy Dill Ranch Dip
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
- Cover and refrigerate for 30 minutes before serving.
- Think out with a little bit of low carb almond or coconut milk for a salad dressing.