Pin Recipes

Pin this Post

Dump Ranch

Here’s the back story to our famous Dump Ranch and how we created it. One day we were sitting around thinking  about how 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.

The thought came to us that if we can make a traditional mayo using an immersion blender, then why not make ranch dressing the same way? It had to be easy and hence the word “dump”, because we wanted a recipe where you could just dump ingredients in a jar and blend.

The moment we first tasted it we looked at each other and thought this is going to be a winner!! It was so fun to watch as it went up on Instagram for the first time. It was so exciting to see all the positive responses from followers, they couldn’t wait to try our Dump Ranch!

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

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

We’re constantly 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.

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.

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. Disclaimer: “Consuming raw eggs may increase your risk of foodborne illness.”

Lemon juice or fresh lemon juice works great too!

Red Wine Vinegar.

Salt.

Black Pepper, any type.

Onion Powder.

Garlic Powder.

Often we get asked what brand of coconut milk we use, the answer tends to be either Thai Kitchen or another great one is 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.

It’s 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’s 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!!!

Another change that has been incorporated in this recipe 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. Store it in the fridge and we 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!

 

Watch this video to see how EASY it is to make “DUMP RANCH”

41 votes

Print

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 parsley

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, really any dried herbs you like will work.
  • 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.

 

Shop Dump Ranch Products Used

187 thoughts on “Dump Ranch

Leave a Reply

Your email address will not be published. Required fields are marked *

  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. 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.

      1. Hi…as of today I cant use link within your text or in the buy these products section at the bottom of blog. I want to order the imulsion blender too. 🙂

  3. 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!

      1. We decided if we’re going to give suggestions we should try making it. We made it yesterday with cashews and here are a few suggestions. You need to mix it longer than you usually do when making it with an egg. DON’T add the herbs until it is fully mixed. The flavors are good, but not as good as when made with an egg, just our personal preference. Another note, is when you send it in a lunch it will separate, unlike when made with the egg. Verdict: if you absolutely can’t have eggs, this is worth it!!!

          1. I am also wondering how many servings this recipe makes. I need to figure out points for Weight Watchers. Thank you!!

        1. What about adding a little almond flour to thicken if if trying the cashew instead of egg method? My son has an egg allergy too…

  4. I absolutely love this recipe! A friend recommended this recipe to me. I followed the recipe exactly with the use of cilantro and green onion as the fresh herbs. I let it sit in the fridge for a few hours then tried it with fresh veggies. OMG! I will never buy Ranch dressing from the store again!

      1. Which almond milk do you recommend if you don’t use the coconut milk? Also.. does the coconut milk taste like coconut?

    1. Hi! I’m allergic to coconut too. In curry recipes I’ve substituted DIY cashew cream. Can she have cashews? I’m going to try this soon!

  5. Is red wine vinegar essential? It is a migraine trigger and I need to stay away from that. Thanks! What could I use instead? I can’t have anything along the balsamic vinegar lines either.

  6. I need some help. I’ve made this four times and it is always water thin. My current batch has 4 eggs in it. No thicker. I follow the recipe exactly. Measure precisely, and it’s just water. What could I be doing?

    1. Thats so frustrating, were sorry. Are you using an immersion blender in a small jar or narrow dressing container? What canned coconut milk are you using?

    1. You can use 1/3 cup soaked cashews. The flavors will be pretty close yet the texture will be slightly different, but it will work.

  7. I just made this dressing and omg, it is amazing! I am so excited to have a healthy version of ranch, thanks so much for sharing.

  8. I am blown away at how good this is. Seriously the best ranch I have ever had. I think next time i will use more of the coconut cream to make it a bit thicker, but I am so in love with this recipe, THANK YOU❤❤

  9. Just made this and forgot the lemon juice. Will this significantly impact flavor or how long it can be stored?

    1. We would just add it now, doesn’t need to be added with mixing. It will change the flavor slightly without the lemon juice. It will store around 1 week.

  10. Like others I was a bit skeptical but I tried it tonight. Only change I made was to use Avocado oil instead of light Olive oil. It was amazing! Fantastic over my fresh greens and wild caught salmon dinner!

  11. I made this for the first time yesterday. I will NEVER purchase store Ranch again! This is as good as the dressing I have had at an Amish restuarant in Indiana! Amazing! So easy and quick with my stick blender. Thanks for sharing!

  12. So I have made this dressing at least 100 times as I have been on The Whole30 for about 2 years. I always utilize the same light tasting olive oil from Costco. I made it the other night and it tastes oily…the only other time it tasted like that was when I used regular olive oil. Any suggestions on what went wrong?

    1. If you haven’t changed any of the ingredients it sounds like its not emulsifying correctly. Make sure you’re using the small slender container, so it thickens up properly. Good luck!

  13. I used the proper amount of vinegar, but I feel like that’s all I can taste. Any suggestions to correct that? I added more coconut milk and spices to this batch

    1. We have never heard of the vinegar over powering the other flavors. We would just cut the amount in half and see if you like it better. Good Luck You are using red wine vinegar correct?

  14. I just made this and it tastes great. One question…..Is it okay with organic eggs? It doesn’t say they are pasteurized. TIA.

  15. Hey there!! Love this dressing!! Wondered if y’all have ever used coconut cream instead of milk? Would that change anything? Thanks!

  16. Finally took the plunge. So easy, fast, and delicious! I used rice wine vinegar because that’s what I had and dried parsley and fresh chives for the herbs because that’s what I had. I don’t like wine or vinegar so I used a scant tbls of the vinegar because I was afraid. It was fine, so next time I’ll follow the recipe as written. You ladies know your stuff! Thank you for doing the hard work to bring this into our lives.

  17. Heed the warning of “light” olive oil! I don’t know if there is any way to fix it because other that the obvious flavor of olive oil it is amazing! Have you ever tried it with avocado or another oil?

  18. This was by far the best Ranch dressing I have had to date. It tastes exactly like ranch and you could not tell that there was no dairy inside. I’ve gone dairy free and often dairy free dishes fall short, bit definitely not the case here! Super fast and easy to make.

  19. I made this and it was fabulous!! We served it over a blt wedge salad so delicious!! I do have a question. I am concerned about the raw egg? Is it safe to eat without the possibility of Salmonella?? It also applies to your homemade mayo also??

    1. It’s a personal choice, we have made Dump Ranch weekly for 3 years and have never been sick. Many recommend using a pasteurized egg, cleaning the shell well before using or making sure you don’t use an egg with cracks. Either way we have no fear of using raw eggs but understand it makes others uncomfortable. We love Dump Ranch and out of the thousand of followers who make it daily we have never had one say they got sick! Hope that helps!

  20. So what happens if extra virgin olive oil is used in place of light? I saw this recipe and we are such big ranch eaters that I had to try it!!! We have converted to clean eating and am very excited with all the good feedback!

  21. Wow!! Absolutely amazing! I used my Bullet to blend it without the herbs and it blended fine. I used fresh cilantro and dill weed as well as garlic infused apple cider vinegar. So so yummy! Thank you!

  22. I was trying to figure out full nutrition facts – do you know how much volume this whole recipe makes? I see you have the calories listed but I need carb count. Thanks!

    1. That is because its not a significant amount of carb, it’s 0.2 grams. When it’s that low the nutritional facts don’t count it.

  23. Does the coconut milk give this recipe a sweet taste? I detest store-bought dressing. I’m currently making the 1/2 c. mayo, 1/2 c. milk, spoon of sour cream and ranch seasoning. I need GOOD tasting, healthier dressing in my life!

  24. Wow. Just wow. So good!!! I’m in the UK and barely ever find ranch in the shops and I miss it! This is EXCELLENT! Thank you!

  25. I love this recipe so much! Along with the fresh parsley, I also like to use a clove of garlic instead of the powder. It amps up the flavor and nutrition!

  26. I made this today in my Vitamix and yum! I’ve made several dairy free ranches and they were all barely palatable. This fooled my 4 year old, and even I was surprised by how much is tastes like buttermilks ranch. Not 100% the same, but pretty darn close. In order to get it to emulsify in the Vitamix, I ran it for a long time, starting at a slow speed, and then dialing up the speed a bit every 30 seconds or so. I finished it at about halfway to the fastest speed (#4 or 5?). And then blending in the herbs once I had checked and saw it was emulsified. Turned out perfectly! This is my new favorite blog! I’ve already made several recipes and I just found you guys a couple weeks ago!

  27. I bought the ingredients to make this, and, when I got home, happened to check the label of the lemon juice (same one as above) and it says that it has “sulfites”. Aren’t they a no-no? Thanks!

  28. The print function doesn’t seem to be working. Is there a way I can email the dump ranch recipe to myself so can print it from there?

    1. You can use almond milk, it will just be a thinner consistency. Try using a lot less milk would be our suggestion.

  29. I have heard sooo much about dump ranch and want to try it but I don’t have an immersion blender…will my VitaMix work??

    1. Yes, just drizzle the oil VERY slowly with the egg. Add the coconut milk and herbs after it has emulsified. Good Luck!!

  30. I tried this for the first time today, and it is SO delicious!! Better than store bought and the perfect consistency. I used dried parsley instead of the fresh herbs and it was still perfection. Thank you for coming up with this fantastic recipe!

    I also wanted to add for people having issues with consistency that the best coconut milk brand I’ve found is Golden Star. You can buy it on Amazon or in the ethnic food section in most grocery stores. It’s the only brand I’ve found that doesn’t separate…it comes out of the can like whipped fluff every
    time! I use it in my coffee
    sometimes and to thicken up soups etc. It’s inexpensive too.

  31. Thank you for sharing this wonderful recipe! I can hardly wait to make it. I know this is probably a rediculous question, but do you know if the dressing can be heated after it’s made and then getting it cold? I am really repulsed by the thought of eating raw eggs. Also I’m wondering about the possibility of using a little bit of arrowroot powder or tapioca powder to thicken it if using cashews instead of the egg. Do you think that would work?

    1. I don’t think heating is will work. You can try arrowroot powder with cashews, it will probably work but won’t taste like the original.

  32. Hey, I love this recipe! So tasty! However, what do you suggest for a dressing that is too thick after refrigeration? Not sure how to use it over salad when it’s solid. I microwaved it but it came out separated. Thanks!

  33. Love love this!! What fresh herbs do you recommend? The dried parsley is working great but I’d like to be a little adventurous and try the fresh

  34. HOLY COW this ranch is delicious! And insanely easy. I was really hesitant because I’ve never made dressing at all before. I actually did about two minutes with the immersion blender and it turned out perfect. I used parsley this time but next time I think I’ll try cilantro.

  35. This looks amazing as does your mayo recipe, can’t wait to try! I need to buy an immersion blender and tried clicking the link you have here for the one you recommend but it just took me to the main amazon page. Can you tell me what brand you love?? Thank you!! Love your recipes!

  36. A few months ago I tried making mayo with my blender. What a disaster. After finding your recipe, I bought myself an immersion blender and just finished making your dump ranch dreasing. It was a success. Woo hoo! Thank you

  37. Hello…Your Dump Ranch Dressing recipe came out lovely. Thank you for sharing it. If I add dill instead of parsley, do I add the same amount? Looking forward to your reply.

  38. FYI, if you dwant not have an immersion blender, you can use a vitamix. You just blend all ingredients EXCEPT herb. Once blended add the herb and pulse until just mixed, 4-10 times and voila!

  39. Hey! I’m excited to try this especially after reading all of the comments. Do you know of anyone has tried a flax or gelatin egg?? My daughter is allergic to eggs AND cashews. I’m so excited to have a milk free version for Me but it would be hard to make and eat all by myself (Or it may not be hard but i definitely don’t need to eat all those calories! Lol)

    1. Yes a flax egg works, it won’t be as thick and the flavor isn’t exactly like the original but it works. Good luck!

  40. Thank you so much for the recipe! I just made a batch like 2 minutes ago. It is really good but the vinegar taste is a little bit strong. Will it hurt anything if I reduce the amount of vinegar I put in?

  41. I thought I had a pretty good whole 30 ranch recipe until I made this! A breeze to make and tastes awesome. Thank you for sharing. You made day 5 of my whole 30 delicious.

  42. Thank you so much for taking the time to perfect this recipe! I don’t have an immersion blender so I used my food processor and just did a slow stream of the oil into the mixture while it was blending! Thank you again!

  43. What other herbs would u recommended?i have fresh basil, tarragon, thyme and rosemary in my garden right now, would any of these work?

    1. We like tarragon, thyme, dill, cilantro best! Experiment and see what flavors you like best, remember a small amount of herb goes a long way.

  44. I’m currently on day 7 of Whole30 and was looking for a switch up to the delicious balsamic vinaigrette I’ve been making. This ranch is AMAZING! Like… quite possibly the best I’ve ever had.

    I used avocado oil instead of olive oil with a handful of fresh parsley and a tbsp of dill paste (my store was out of fresh dill) and it turned out perfectly! Thank you so much for this great recipe!

  45. I’m late to the party on this, but I was so incredibly impressed with the taste that I had to comment. I am a bonafide ranch snob, and this is not only super easy, but the best ranch I’ve had. Period. Anywhere.

  46. This is the best ranch dressing! Just like the hidden valley packets but so much healthier! I have tried other paleo Jared ranch and nothing compares to this! It’s giving me life lol! Yay for ranch dressing while on a whole 30

  47. I love this!! My family devours it!! But, The last two times mine has turned out a weird color. I don’t add the parsley till the end. Any ideas on what if could be? It’s almost like a tan color? Thanks!

  48. This is the BEST ranch salad dressing I’ve tried while starting Whole30. I accidentally even left out the lemon juice and it was still AMAZING. This has changed my view of salads. I can eat this every day.Thank you so much for sharing!

  49. Such an easy recipe to make. The taste is on point and fooled my husband and picky son. Thanks for this awesome recipe and the tip to save the leftover coconut milk because I’m sure I’ll be making this many more times.

  50. I’m doing a Whole30 and I LOVE this ranch. I made it without egg to allow it to last a little longer without fear of spoilage. I reduced the olive oil by 1/2 and replaced that liquid with more coconut milk. It’s thinner of course, but fine for salad. I added dried dill and fresh parsley. My plan is to use almond milk yogurt to add thickness as well next time, but this will change the flavor a bit, but I’m sure it will be wonderful.

  51. The BEST healthiest ranch dressing ever!! I’ve put off making this for a long time thinking……there can’t possibly be a healthy ranch dressing that would taste good. WOW, was I wrong.
    .¸(¯`’•.¸ absolutely DELICIOUS!! ¸.•’´¯)¸.•’´¯) And since I’m not a fan of vegetables, the doctor highly recommended I figure it. So this is a fantastic beginning and he’ll be proud!!

  52. This is delicious! I’m just starting another round of Whole 30 and was dreading having to make laborious batches of mayo for Ranch dressing. Then, your recipe falls from the sky, and lo and behold, I have Ranch dressing in a flash. Thank you!! Now, do you have a miraculous recipe for Whole 30 mayo? lol

  53. Wow! This was amazing. I was a little nervous about the raw egg- but I tried it and didn’t die. Hooray. I used the cream off the top of the coconut milk to make sure it was nice and thick- and wow. This was beyond my wildest expectations. Yum. Yum. Yum. Thanks so much.

  54. Thankyouthankyouthankyou! I will never buy commercially bottled ranch dressing again! This is amazing! I made it in my Nutribullet and it turned out beautifully thick and creamy and heavenly! So happy to have a ranch dressing without that odd chemical after taste. The only change I made was to use white wine vinegar as I didn’t have red on hand. The herbs I used were dried parsley and dried dill, and I used Trader Joe’s canned coconut milk. This is my new fave dressing!

  55. Hello and THANK YOU for creating the awesome Dump Ranch recipe! My husband and I absolutely love it and will be using this a LOT. 🙂 I’m on Weight Watchers and will need to track the points accurately. I know you list calories and fat but I need to figure out the saturated fat, sugar, and protein to calculate points per serving. Any chance you have that info for this recipe? Thanks in advance!

  56. I made this in a regular blender and it was still great! I add a little bit of avocado mayo to thicken it and make sure to pulse the herbs in at the end. Great recipe!

  57. Oh My Goodness… I’m almost in tears because this worked for me and actually tastes GREAT! —— I almost was ready to give up Whole30 Bc I couldn’t find a sauce I liked. Thank you x 1,000,000 for taking the tome to figure this out for all of us out here.

  58. Hello! Where did you get the jar in the top picture? I absolutely love it! and this ranch is amazing!! I used apple cider vinegar because I don’t have red wine vinegar but it was still delicious.

  59. This is my absolute favorite Whole30 ranch recipe! 5 stars! I had to make some for 2 friends because they tried it and loved it too.

  60. Like many others commenting, I can not have eggs. I’m thinking maybe making it with a “flax egg” substitute. 1 tablespoon ground flax & 1 tblsp warm water mixed.
    Has anyone tried that yet? Thoughts?

  61. Do you think onion powder is necessary? I got a strong and FAST craving for dump ranch while at work and I have everything on hand but that. LOVE this stuff and could eat it by the spoonful. Whoops!

    1. It will change the taste slightly. But try using another spice like onion salt. That’s the beauty of a recipe you can make it your own to the taste you love. Good Luck!

  62. I have been making dump ranch for awhile now but just learned I have to eat low fodmap. Any suggestions to replace the garlic and onion in it?

    1. We haven’t ever made it with other spices. Try making a batch and leave out those ingredients then divide the batch up into smaller batches and try experimenting with other spices you can have. Let us know if you find a replacement. Good Luck!

  63. I’m taking a immunosuppressive drug so I’m wondering if I tried making it without the raw egg? I’ve got laying hens so the egg would be fresh and I’ve read salmonella is very rare. I’m just wondering about your thoughts.