Description
After one taste of this low FODMAP ranch dressing, you will never miss store-bought salad dressing! It's also dairy-free, Keto, low carb, Paleo, and Whole30.
Ingredients
Units
Scale
- 1 cup dairy-free mayo (or your preferred mayo)
- 2 tablespoons garlic-infused olive oil*
- 1 tablespoon lemon juice, freshly-squeezed
- 2 tablespoons scallions, green parts only, finely-chopped*
- 2 tablespoons fresh parsley, finely-chopped
- 1/2 tablespoon fresh dill, finely-chopped
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper, freshly-ground (or to taste)
- 1-4 tablespoons unsweetened almond milk (or milk of choice, lactose-free if needed)
Instructions
- In a small bowl, add dairy-free mayo, garlic-infused olive oil, lemon juice, scallions, parsley, fresh dill, salt, and pepper and whisk to combine.
- Add 1-4 tablespoons almond milk to the mixture depending on your desired thickness.
- Refrigerate in an air-tight container (a glass jar is ideal) for 7-10 days. Shake or stir well before reserving.
- Serve on your favorite salads (like my Low FODMAP Taco Salad, Low FODMAP Summer Detox Salad, or Low FODMAP Air Fryer Buffalo Chicken Tenders Salad) or as a dip for veggies, french fries, chicken tenders, chicken wings, and more!
Notes
- Servings: Makes about 1 1/2 cups total for twelve, 2 tablespoon servings.
- Garlic oil: If you do not have issues with FODMAPs, you can use ½ teaspoon garlic powder and ½ teaspoon onion powder in place of the garlic-infused olive oil and scallions. If you omit the scallions, you may want to increase the lemon juice by ½ tablespoon.
- Please note: the ranch dressing pictured is 1 ½ batches of the recipe. One batch made the jar about two-thirds full. One batch of this low FODMAP ranch dressing recipe makes about 1 ½ cups of dressing.
- Prep Time: 15 minutes
- Category: Condiments and Seasoning Mixes
- Method: By hand
- Cuisine: American
