March 13 2018 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Jill Wallentin![Jill Wallentin]()
in Recipes, Condiments, Snack
, photo by Jill Wallentin
in Recipes, Condiments, Snack Keto Ranch dressing with bacon and veggies
Our keto ranch dressing starts with a large batch of dry seasoning that can be saved and used for other recipes. Next, we add the wet ingredients to make a keto dressing that is perfect for dipping. Best served with crunchy vegetables and of course – crispy bacon!
USMetric
servingservings
Ingredients
Ranch dressing
- 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
Snacks
- 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
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Making low carb simple
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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!