Dump Ranch

Here’s the back story to our famous Dump Ranch and how we created it. One day we were sitting around thinking that we wish we could come up with a clean ranch that was easy to make. We wanted one that didn’t require you to drizzle olive oil into a blender and pray to the dressing Gods that it would emulsify.

We thought that if we can make a traditional mayo using an immersion blender, then why not make ranch dressing? We wanted it to be easy and hense the word “dump”, because we wanted a recipe where you could just dump ingredients in a jar and blend.

When we first tasted it we looked at each other and thought this is going to be a winner!! We remember the day we put it on Instagram and waited to see if followers were excited! They were excited and immediately we got positive responses from everyone that they couldn’t wait to try it.

The concept of making this with pretty simple ingredients you have on hand was intriguing to those who were craving a clean ranch dressing. The real test came within the next few weeks as word got out and followers were tagging #DumpRanch on their own posts. We couldn’t believe how Dump Ranch had taken on a life of its own.

Dump Ranch

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List of ingredients needed to get started to make the best Dump Ranch with clean ingredients.

Dump Ranch Ingredients

We get asked all the time what brands we use to make our ranch, we are in NO WAY paid to endorse these brands, it’s just the ones we like and have always given us the best results.

Dump Ranch ingredients

This step is really important, make sure you are using “light” olive oil, if you use regular your dressing will have an oily taste to it. Many of our followers like using avocado oil, but we always prefer the light olive oil.

Tip: You can buy light olive oil in bulk at Costco and it’s way more affordable.

Dump Ranch ingredients

We have an exciting change to the recipe. Our original recipe called for the egg to be at room temperature, not anymore! In the past few years of making our Dump Ranch we no longer worry about warming the egg, we take it straight from the fridge, it will emulsify just fine. Eliminating this step just makes it so much easier to mix up a batch in a few minutes.

Dump Ranch ingredients

Lemon juice or fresh lemon juice works great too!

Dump Ranch ingredients

Red Wine Vinegar.

Dump Ranch ingredients

Salt.

Dump Ranch ingredients

Black Pepper, any type.

Dump Ranch ingredients

Onion Powder.

Dump Ranch ingredients

Garlic Powder.

Dump Ranch ingredients

We get asked a lot on which brand of coconut milk we like to use, we tend to use either Thai Kitchen or we like the Sprouts brand too. Just make sure you are buying FULL fat coconut milk or it won’t thicken up properly. Never use the carton coconut milk, it doesn’t have the right consistency to thicken the Dump Ranch.

We recommend mixing the can of ingredients to incorporated the liquid and the top cream before measuring. Nicole likes to use only the top cream portion to make more of a thick ranch to use as dip. Nan likes the mixed version. You will figure out what works best for you and your preference after you make it a couple times.

Here is another trick that we love when you have a whole can of left over coconut milk, simply save the remaining ingredients by portioning out 1/2 cup measurements to freeze. Our favorite is placing the 1/2 cup measurements into silicone baking cups  in a muffin tin to freeze. Once frozen, you can pop them out of the silicone cups and place them in a gallon ziplock bag for the freezer. You’ll love when you want to make more Dump Ranch your coconut milk is already measured and just needs to be defrosted in the microwave for 30 seconds. Here is the link to those silicone baking cups  and are usually around $6. Lifesaver!!!

Dump Ranch ingredients

Another change we have incorporated is the herb of choice doesn’t have to be fresh, lets be honest it’s not always easy to have fresh ingredients on hand. When you want your Dump Ranch, you just want to make it from your pantry ingredients. If we have fresh we will use it every time, but we don’t stress if we’re out! We tend to make Dump Ranch every 5 days so always having fresh ingredients on hand isn’t always feasible.

Now here comes the fun part of dumping all the ingredients. We like to end with dumping the herbs last, so they don’t get blending up until the very end.

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Start with the immersion blender at the bottom of your jar working your way up to the top, don’t start moving your blender upwards until you see it thickening up. Also, don’t start incorporating your fresh herbs until the last 15 seconds or it will turn your ranch green. . Here is the link to our favorite immersion blender!

Now enjoy this Dump Ranch on salads, as veggies dip, on baked potatoes, on tacos, let’s be honest the choices are endless. We store it in the fridge and recommend using it within 7 days, although we easily use it by then. Hope you enjoy this recipe and love serving your family a clean ranch dressing!

Dump Ranch

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Dump Ranch

Ingredients

  • 1 egg
  • 1 cup "light" olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 cup full fat canned coconut milk, stirred
  • 1 handful fresh herb of choice or 3 tablespoons dried herbs

Instructions

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes

  • 3 tablespoons dried parsley may be used in place of fresh herbs, we like dried parsley.
  • If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
  • Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
  • We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
  • Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
  • Use a small container, we like using a mason jar or salad dressing container.
  • HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients. 

Nutrition Facts

Serving Size 1 Tablespoon

Amount Per Serving

Calories 68

% Daily Value

Total Fat 8 g

12%

Sodium 75 mg

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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  1. This is by far my FAVORITE salad dressing! We use it all the time. Instead of coconut milk, I use unsweetened coconut yogurt. I do, however, make this in my food processor and slowly add the oil to ensure emulsification. It really doesn’t take that much longer.

  2. I don’t mean to sound silly and hope you don’t mind me asking but it it safe to consume with the raw egg??

  3. Went to check out ” the link to our favorite immersion blender”, but it only took me to amazon. com and no direct link. Just wanted you to be aware of this. I can’t wait to try the dump ranch recipe as my son could basically drink Hidden Valley Ranch dressing and I’m doing to do a switch a roo on him. Just need to purchase the immersion blender first. If you kindly provide the link I would greatly appreciate it.

  4. I just made this and was a bit sceptical, but lo and behold, this stuff is FANTASTIC!!!!! I don’t have a immersion blender, just used my Ninja blender and it mixed fine. Thank you for this recipe!

    1. We haven’t tried this but our good friend substitutes 1/3 cup raw cashews because they have an egg allergy as well. She says it’s not as thick as when you use an egg but the flavors are still great!