My Salsa Ranch Dressing can literally be put on any and everything. Below are all of my favorite ways to use this magical dressing.
How to serve this Salsa Ranch Dressing:
- Taco Salads
- Sweet Potato Fries
- Cauliflower Fritters
- Burrito Bowls
- Sweet Potato Chips
- Sandwiches & Wraps
- Chicken Salad (Use this instead of Mayo)
- Steamed Veggies
Ingredients needed for this Salsa Ranch Dressing:
- Dill weed
- Apple cider vinegar
- White wine vinegar
- Coconut milk (canned, unsweetened)
- Onion powder
- Garlic powder
- Black cracked pepper
- Salsa (no sugar added)
How to make:
Add the mayo along with the rest of the ingredients to a wide mouth mason jar. Using an immersion blender, blend until combined. Once combined, add in the salsa and mix together with a spoon. Serve immediately or place lid on the jar and store in the fridge for up to one week
How long will this dressing last in the fridge?
This dressing will last up to a week in the fridge. Some go by the sell-by date on the eggs, but if I am using a raw egg as my base I don’t like to push it. I would say a week to be on the safe side.
What brands of mayo are Whole30 compliant and yummy?
I have to be completely honest, I am not a fan of any of the store bought mayo that is Whole30 compliant. I always have loved Hellman’s Mayo, but that of course is not a compliant mayo for the program. In my opinion, my Whole30 60 Second Homemade Mayo is better than any store bought version, seriously. It tastes so good you won’t believe it’s homemade. A lot of people get ingeminated when thinking about making their own mayo, but it’s so simple and quick. Be sure to click here to get my simple and yummy recipe.
I can’t get my mayo base to thicken?
If you decide to make your own mayo base for this recipe, a common problem seems to be getting it thick on the first try. I always say practice makes perfect, but I do have one tip that usually works every single time. When using an immersion blender, it is important to keep the blender on the egg yolk and count to 10 Mississippi until the mayo starts to thicken. If you are using a regular blender, it is important to have it on medium speed and slowly pour in the olive oil.
Shop my post:
- 1 cup compliant mayo
- 1 /2 tsp salt (more or less to taste)
- 2 tsp dill weed (add more if desired)
- 1 tsp apple cider vinegar
- 1 tsp white wine vinegar
- 2 tbsp coconut milk (canned, unsweetened)
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black cracked pepper
- 1/4 cup salsa (no sugar added)
- Add the mayo along with the rest of the ingredients to a wide mouth mason jar.
- Using an immersion blender, blend until combined.
- Once combined, check the consistency. If you would like thinner, just add a little more coconut milk and mix together with a spoon.
- Serve immediately or place lid on the jar and store in the fridge for up to one week
- Category: Sauces/Dressing
- Cuisine: Mexican
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0.2
- Sodium: 204
- Fat: 8
- Carbohydrates: 0.5
- Protein: 0.3
- Cholesterol: 4
Keywords: Salsa Ranch Dressing, Sauces, Whole30 Dressing, Keto Dressing, Paleo, Dairy Free