Keto Ranch dressing with bacon and veggies

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!

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
6 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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Instructions

Instructions are for 6 servings. Please modify as needed.

Ranch dressing
  1. 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.
  2. Snacks
  3. Preheat oven to 375°F (190°C).
  4. Set aside a large baking dish, lined with parchment paper, for easy cleanup.
  5. 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.
  6. For serving, place the bacon and vegetables on a large serving platter or cutting board, and start dippin'!

Tip

For a thicker dressing, use less heavy cream. For a thinner texture, stir in some water.

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4 comments

  1. 3 comments removed
  2. Kate
    Because it was clear that the recipe as written would make a lot of dry mix, I reduced the serving size to 1 and that made more than enough product to test the recipe. Additionally, I tweaked the recipe a bit, including omitting the salt to make the blend more versatile. Here's what worked for me:
    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.

  3. kristiwatson2012
    Yum! My daughter and I loved this! So grateful to be learning how to make homemade condiments that we can feel good about!
    Reply: #6
  4. Crystal Pullen Team Diet Doctor

    Yum! My daughter and I loved this! So grateful to be learning how to make homemade condiments that we can feel good about!

    I am so glad you and your daughter enjoyed this one!

  5. dgcdec
    I made a big batch and blended it really well in my little bullet, smelled so good! I keep it in a recycled herb bottle so I can whip up a batch anytime. we love ranch dressing and use it quite a lot so having these quantities ready to go is super easy, thanks!

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