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Make this creamy low carb dip or ranch dressing with dried spices. It’s better than pre-made ones and those 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 ranch dressing to give the slices a little more flavor.
You can use this low carb dip for dunking any of the many low carb vegetables. It’s perfect for a veggie tray party appetizer. And, it doesn’t take long to whip up.
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.
You can certainly leave it out for a more traditional low carb ranch dressing. To use this recipe for a salad dressing, you’ll want add in a little low carb milk to thin it out.
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I’d use either almond or coconut milk that’s sold in a carton. Just a little bit of liquid would be needed to turn this low carb dip into a dressing.
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.
Creamy Low Carb Dip or Ranch Dressing Recipe
Low Carb Dip or Ranch Dressing
- 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.
Thin out with a little bit of low carb almond or coconut milk for a salad dressing.