Dump Ranch Recipe

This recipe is an absolute necessity in my house and it has become a favorite for many of my clients and customers. Even though it is made with coconut cream, it does NOT taste like coconuts. ((The Thai brand is my favorite, it is in a can next to the coconut milk.))

So what do you do with it? Use it as a dip for anything or everything, combine with some parmesan cheese to make a faux alfredo sauce, and add it to your cauliflower rice to make a risotto of sorts! Get creative and have fun!

PRO TIP: Make your initial batch with my Original House Seasoning and then add different seasonings for different meals. Example: Add the Ragin’ Cajun to create a cajun ranch! Want an avocado ranch? Add half of an avocado and 2 T. of my SoCal Cilantro Lime.

 

Dump Ranch

Course: Side Dish
Keyword: DIps, high fat, Kid Approved, Low Carb
Servings: 32 Tablespoons
Calories: 77kcal

Tiny Little Chef Seasonings Used

What You Need

  • 1 egg
  • 1 c. extra light olive oil this is KEY
  • 1 T. lemon juice
  • 2 T. white vinegar
  • 1 c. full fat coconut CREAM Thai brand is best...make sure it's the cream
  • 1 handful of chopped cilantro or parsley
  • 1 1/2 T. TLC Original House Seasoning

How to Make It

  • To a container add all ingredients except the cilantro or parsley and use a handheld immersion blender to emulsify the ingredients. You may also use a good quality traditional blender. Blend well until totally emulsified and then stir in the chopped herbs.
  • TIP: When using an immersion blender use the container that came with it and add the egg, then oil, the coconut cream, then vinegar, lemon juice, and seasonings. Stick the immersion blender at the bottom of the container, turn on, and do not move it until a lot of bubbles start to form on the top. Once this has happened you may move the blender around to make sure everything is well combined.

Nutrition

Serving: 1T | Calories: 77kcal | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 8.8g | Cholesterol: 5mg