The BEST Homemade Ranch Dressing

I was always a skeptic regarding my culinary talents in making salad dressings. Leave that to the pros, I thought. Until that one day....

I was visiting a friend that makes EVERYTHING from scratch! She makes her daily meals from scratch. She makes her children's birthday cakes from scratch. Yep! Everything is from scratch.....and yummy at her house.

While there, my friend whipped up this wonderful dressing and tossed in onto the beautiful spring mix in minutes. Yes, it what super quick. And it was delicious.

I've been on the dressing journey ever since. Gone are the days that I buy a bottle from the store. Which I'm glad, since that saves me a ton on my budget. I've have come across several recipes for Ranch Dressing and the one I'm sharing with you today takes the cake! It is so rich in flavor, you can't sit still to eat it!

Here it is:

1/2 Cup Homemade Mayo (see previous blog post)

1/2 coconut milk (*there are 2 kinds, full fat and light)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 drop of Dill Essential Oil (I get mine here)

Fresh Dill leaves

Mix all ingredients together in a mason jar. Use an immersion blender to combine together. Store in fridge for about 2 weeks (it never lasts that long at my house!).

*When choosing which Coconut Milk to use this is what I consider: If I need a thicker dressing to mix with other things (tar tar sauce, chicken salad, etc) I use the full fat coconut milk. If I need a dressing for salads, I use the light coconut milk.