Low-carb Ranch dressing with baked bacon and veggies

This recipe makes a dry mix that can be used in other recipes. Add the wet ingredients to make a low-carb version that is good with anything! But maybe best served with crunchy vegetables and of course – bacon.
This recipe makes a dry mix that can be used in other recipes. Add the wet ingredients to make a low-carb version that is good with anything! But maybe best served with crunchy vegetables and of course – bacon.
USMetric
6 servingservings

Ingredients

Ranch dry mix
  • 2 teaspoons 2 teaspoons ground black pepper
  • ¾ cup 175 ml dried parsley flakes
  • 13 cup 75 ml garlic powder
  • 13 cup 75 ml onion powder
  • 2 tablespoons 2 tablespoons salt
  • 1 tablespoon 1 tablespoon dried dill
The dressing
  • 2 tablespoons 2 tablespoons of the dry ranch mix
  • ¾ cup 175 ml mayonnaise
  • ¾ cup 175 ml sour cream
  • ¾ cup 175 ml heavy whipping cream
  • ½ teaspoon ½ teaspoon lemon juice
Snacks
  • 1 lb 450 g baked bacon
  • 4 4 celery stalkcelery stalks
  • 1 1 red bell pepperred bell peppers
  • 1 1 yellow bell pepperyellow bell peppers
  • 12 12 cherry tomatoes

Instructions

Instructions are for 6 servings. Please modify as needed.

Ranch dry mix

  1. Combine all ingredients and mix well. Store the mix in an airtight container in the refrigerator.

Ranch dressing

  1. Mix the dry mix with the mayonnaise, heavy cream, sour cream, and lemon juice. Let chill for at least an hour before serving. You can thin this with a little MCT oil or water or more heavy cream. You can also use less heavy cream for a thicker dip.

Snacks

  1. Preheat oven to 375 degrees.
  2. Line a 9” by 13” baking sheet with parchment paper or aluminum foil. Lay the bacon out in a single layer across the tray. The slices may be touching, but should not overlap.
  3. Bake for 18 to 22 minutes or until the bacon is done to your preference.
  4. Cut the celery stalks and bell peppers into sticks and put everything on a big plate or cutting board. Start dippin'!

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