Keto Ranch dressing with 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.
USMetric
servingservings
Ingredients
Ranch dry mix
- 2 tsp 2 tsp ground black pepper
- ¾ cup 175 ml dried parsley flakes
- 1⁄3 cup 75 ml garlic powder
- 1⁄3 cup 75 ml onion powder
- 2 tbsp 2 tbsp salt
- 1 tbsp 1 tbsp dried dill
The dressing
- 2 tbsp 2 tbsp of the dry ranch mix
- ¾ cup 175 ml mayonnaise
- ¾ cup 175 ml sour cream
- ¾ cup 175 ml heavy whipping cream
- ½ tsp ½ tsp 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
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Making low carb simple
Instructions
Ranch dry mix
- Combine all ingredients and mix well. Store the mix in an airtight container in the refrigerator.
Ranch dressing
- 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
- Preheat oven to 375 degrees.
- 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.
- Bake for 18 to 22 minutes or until the bacon is done to your preference.
- Cut the celery stalks and bell peppers into sticks and put everything on a big plate or cutting board. Start dippin'!
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.