Keto Ranch dressing with bacon and veggies
Ingredients
- 2 tbsp 2 tbsp ranch seasoning
- ¾ cup 180 ml mayonnaise
- ¾ cup 180 ml sour cream
- ¾ cup 180 ml heavy whipping cream
- ½ tsp ½ tsp lemon juice
- salt
- 1 lb 450 g bacon
- 5 oz. (1½ cups) 140 g (325 ml) celery stalk, about 4 stalks, cut into 2" (3 cm) stickscelery stalks, about 4 stalks, cut into 2" (3 cm) sticks
- 5 oz. 140 g sliced, red bell peppersliced, red bell peppers
- 5 oz. 140 g sliced, yellow bell peppersliced, yellow bell peppers
- 7 oz. 200 g cherry tomatoes
Ready made dressing
Instructions
Ranch dressing
- In a medium-sized bowl, mix together the ranch seasoning, mayonnaise, sour cream, heavy cream, and lemon juice. Season with salt, to taste. Refrigerate for at least an hour, before serving.
- Preheat oven to 375°F (190°C).
- Set aside a large baking dish, lined with parchment paper, for easy cleanup.
- Arrange the bacon strips in a single layer without overlapping, in the baking dish. Bake for 18 - 25 minutes, or until done to your preference. Using tongs, transfer the bacon to a paper-towel-lined plate, to absorb excess grease.
- For serving, place the bacon and vegetables on a large serving platter or cutting board, and start dippin'!
Snacks
Tips
For a thicker dressing, use less heavy cream. For a thinner texture, stir in some water.
1/4 tsp black pepper (less than recipe called for)
2 tbsp dried parsley flakes
2 tsp garlic powder (less than recipe called for)
2 tsp onion powder (less than recipe called for)
4 tsp dried dill (more than recipe called for)
Then I ground everything together in my spice grinder (aka, an inexpensive coffee grinder). This makes a bit more than 2 tbsp of ground blend, more than enough for several batches of dip.
I then added 1 tsp of the ground blend to 2 tbsp each of mayo, sour cream, and heavy cream, plus 1 tsp lemon juice (more than the recipe called for). Stir well and let the dip rest for several hours in the refrigerator so that the flavours can have time to blend; dried herbs and spices need time to infuse flavour. If you don't allow infusion time, the garlic will be front and center. Also, as Barbara A Wilke suggested, red wine vinegar would be a delicious sub for the lemon juice. Plenty of flavour and punch.
I am so glad you and your daughter enjoyed this one!