Low-carb Ranch dressing with baked bacon and veggies

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.

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.
USMetric
6 servingservings

Ingredients

Ranch dry mix
  • 2 tsp 2 tsp ground black pepper
  • ¾ cup 175 ml dried parsley flakes
  • 13 cup 75 ml garlic powder
  • 13 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

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'!

You might also like

2 comments

  1. Wendelin
    Kristie, while I love this recipe, it just isn’t as zingy as store bought, and is a little too garlicky for my taste. Any ideas on how to bring more complex flavor? I tried adding more lemon, but it just made it too sour.
  2. Olivia
    I was very excited to try this recipe as it was my first attempt at making a ranch dressing. While it was very tasty it was a bit too garlicky for me too. I also thought it was a little too much parsley. I think an easy tweak is to scale back on the garlic and parsley next time around. I am curious to know others opinions on how you made adjustments to suit your taste.

Leave a reply

Reply to comment #0 by