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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.


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!

4.97 from 88 votes

Dump Ranch

Calories 68 kcal
Author Whole Sisters


  • 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, blended
  • 1 handful fresh herb of choice or 3 tablespoons dried parsley


  1. 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!

Recipe 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.

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295 thoughts on “Dump Ranch

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Recipe Rating

  1. 5 stars
    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. 🙂

          1. Can I use coconut cream instead of coconut milk to make this a thicker dip/dressing?

  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!!

          2. 5 stars
            I just made this AMAZING stuff and it yielded 16 oz/2 cups of dressing which is equivalent to 32 tablespoons. So yummy! I’ll never buy bottled ranch dressing again!

        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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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!

    1. 5 stars
      This is my FAVORITE dressing. I’m obsessed with Ranch but try to avoid dairy so I am so happy to have found this.

      Question—have you figured out the nutritional information for the dressing? I am doing weight watchers and was trying to incorporate this into the point system somehow! Thanks!

  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. 5 stars
    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!

    1. Yes, coconut cream just makes it thicker. It’s the perfect consistency for veggie dip!

  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?

      1. 5 stars
        Made it with half avocado oil and regular EVOO because it was all i had and it is so delicious. But i also use avocado oil to make my mayonnaise so i may just be used to the flavor.

  18. 5 stars
    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!

    1. No, we wouldn’t say its sweet at all. It tastes like a good homemade or restaurant style dressing.

  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. 5 stars
    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. 5 stars
    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. 5 stars
    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!

    1. Just use less coconut cream to have a runnier dressing. You can still add the coconut water to thin it out!

  33. 5 stars
    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. 5 stars
    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!

        1. Yes, you have to use “light” olive oil or it will NOT turn out. The taste will be very strong. Sorry you wasted the ingredients.

  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. 5 stars
    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. I can afford the best of the best pastured eggs. Do you think a cage free egg is safe or should I pasteurize it?

  41. 4 stars
    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?

  42. 5 stars
    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.

  43. 5 stars
    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!

  44. 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.

  45. 5 stars
    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!

  46. 5 stars
    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.

  47. 5 stars
    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

  48. 5 stars
    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!

  49. 5 stars
    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!

  50. 5 stars
    I’ve told so many people about this recipe. We’re hooked and never going back to store bought junk. Thank you!

  51. 5 stars
    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.

  52. 5 stars
    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.

  53. 5 stars
    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!!

  54. 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

  55. 5 stars
    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.

  56. 5 stars
    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!

  57. 5 stars
    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!

  58. 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!

  59. 5 stars
    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.

  60. 5 stars
    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.

  61. 5 stars
    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.

  62. 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?

    1. Yes the flax egg works, but honestly just omit the egg and do a slow oil drip to have emulsify properly.

  63. 5 stars
    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!

  64. 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!

  65. 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.

  66. I can’t have the red wine vinegar or anything fermented. Can I just leave it out or substitute something else

  67. 5 stars
    This is fantastic ranch! I’ve been experimenting with healthy homemade ranch dressings for a couple years now. This one is everyone’s favorite!

  68. 5 stars
    I was very skeptical about this dump ranch recipe as I did not have an immersion blender to use.. however I decided to make the recipe anyways because I love experimenting. I measured out all the ingredients and placed in a mixing bowl (I am in college) and blended with a hand mixer. The end product was a little watery but I was ok with that since I was planning on using it on salad and it still had an amazing taste. I placed in small mason jars and put it in the fridge. A few hours later the ranch was a great thickness! I am extremely pleased with this ranch. Next time I am going to try to make it with avocado oil to experiment some more!

  69. 5 stars
    Love this I made it for the first time today. Only problem I used regular coconut milk instead of the canned kind and it came out a little too runny so I added a second egg and it to me tastes a little too olive oily or it might be from adding two eggs instead of one or because I used it right away (for dipping veggies) so maybe it wasn’t too cold yet or I didn’t give it time to sit in the fridge and mix thoroughly before using it I dont know? What can I add to give it more flavor?

    1. ONLY can milk is used in this recipe, also make sure you’re using extra LIGHT olive oil. Good luck

  70. 5 stars
    This is so AMAZING! I was skeptical, as others have been, due to buying dairy free & other Whole30 approved dressings that were NOT worth it, but I now just make it & let people try it so they don’t have time to be skeptical! I also found cans of coconut cream that I use now to make the thicker version. I actually ended up making it & giving it as an end of school year gifts in cute bottles, along with the link to your recipe so they could make it themselves! Thank you so much for this recipe & I’m going to be searching through your other recipes 🙂

  71. I made this for the fist time today. Was so excited to try it. It emulsified fine. My issue is that the onion and garlic flavors are too strong for my taste. I will try again and reduce both significantly.

  72. 5 stars
    Not to change such a great subject as “Dump Ranch,” but do you have plans to publish a “Dump Caesar” dressing recipe as well? 🙂

  73. 5 stars
    I just found this recipe on pinterest. I had everything and made it in less than 5 minutes. It is the best homemade ranch I have ever made…and I’ve tried a LOT!! I have also eaten an entire bag of baby carrots now because of it. 🙂 thanks so much!!

  74. 5 stars
    OMG! The best ranch I have had. I used half avocado oil and half olive oil. For herbs, I used 1/2 TBSP dill and 2-1/2 TBSP parsley. So so good. Thanks for the recipe!

  75. The bottle of ReaLemon juice pictured above is NON COMPLIANT for Whole30 as it has added sulfites. I’ve known many people who had to start their round over after using this recipe. Fresh squeezed lemon juice is best!

  76. 5 stars
    This dressing is so yummy!! I love it!! Would there be a way to know how many servings it makes? I looked all over the page but couldnt find it! Thank you 🙂

  77. 5 stars
    This was my first time making a clean ranch (or really any ranch outside of a packet). I was skeptical buy am SUPER pleased with the results!
    Thanks for the delish recipe. 🙂

  78. 5 stars
    I remade it and drizzled the oil like you recommended …..PERFECTION….so thick and creamy omg.

  79. 5 stars
    I love this recipe and it is so easy to use it as a basis for creating different flavors based on spices and herbs used.So much better than store dressing. I love that I just dump the ingredients in and a minute later with the immersion blender..DONE! Easy, almost no cleanup and yummy. Can’t ask for more.

  80. 5 stars
    I will never do any other ranch again! I am very conscious of what ingredients make up a product. It’s hard to find a good ranch that isn’t one big lab experiment! This recipe is amazing! I’ve made it so many times. I use lots of fresh dill and cilantro and it is so nice! Pleasantly surprised that the coconut milk doesn’t make the dressing coconutty! Way to go, ladies! This will be my go-to forever! Even to the point that I will take a little along if I’m eating out! One question…for keto macros, any idea how the carb/fat/protein grams look per Tbs?

  81. 5 stars
    I love this recipe! Instead of coconut milk I use nonfat Greek Yogurt. My family LOVES it! Its a weekly staple. I am wondering what the serving size actually is.

  82. 5 stars
    This is so, so delicious. I am so happy after finding this recipe like three years ago, I finally decided to make it today 🙂

  83. 3 stars
    I have tried making this many times and it still tastes oily. I’m using all the same ingredients as in your picture. I even cut oil down to 3/4 cup. However, there was one time that I made it and it was fantastic so I know that it is possible. It always gets thick enough. Am I not blending it long enough even though it is thickening? If I blend longer will the oily taste go away?

  84. I like ranch dressing, but it is not possible for me to eat 2 cups of dressing in a week. Is there a way to store the the leftover dressing so it will keep longer than a week? Can it be frozen in an ice cube tray and thawed out for later use? Or is there a way to make a much smaller amount?

  85. Gonna try this, but I have a question! I want to make just a half recipe, so do I still use the whole egg, or beat it up and only use half egg? Thank you!

  86. is it safe to eat uncooked eggs? Do i need a certain brand for the dump ranch dressing to be sure they are safe to eat uncooked? thanks.

  87. 5 stars
    I’ve known about “dump ranch” for a long time, but never made it since I was skeptical of the ingredients (particularly the use of the coconut milk). I think I was scarred from a recipe gone wrong that used coconut milk. But my goodness, I’ve been missing out! This ranch is so, so good. It honestly reminds me of Chick-fil-A’s buttermilk ranch. Definitely a win and a must make if you haven’t already!

  88. 5 stars
    This was surprisingly yummy. I didn’t have garlic powder, so garlic pressed a small clove. I didn’t have onion powder, so grated a small shallot. Didn’t have an immersion blender, so used the Vitamix. Flavor profile and consistency was great!

  89. 5 stars
    This ranch will be a new staple in my fridge. I’m dairy free so it was nice to have a creamy dressing, I’ve missed them! I added fresh parsley and basil at the end, I think the fresh herbs “made it.”

  90. 5 stars
    Better than “regular” bottled ranch! I’ll be making this from now on instead of buying the premade stuff. Thank you for the delicious recipe!

  91. I am all in on this recipe EXCEPT for the raw egg. I am not usually squeamish but I tried it with raw egg. Just couldnt hack it. COULD I softboil an egg, cool and incorporate that instead of raw. We all have our issues. I think I could handle the texture change if there is one.

  92. 5 stars
    I JUST made this. IT. IS. INCREDIBLE!!! I had all of the ingredients already. I used avocado oil because I had that on hand. I knew it would be good because a ready a ton of the reviews, but I didn’t expect it to be this good. So easy to make, with pantry/fridge staples, what could be better?!

  93. 5 stars
    I made this for the first time today and it is FANTASTIC. It’s not low fat or low cal, that’s for sure, but I know every ingredient in it and it tastes so fresh. I am not on Whole 30, but this is my new go-to recipe!

  94. 5 stars
    I’ve been making this ranch for a couple of years now and I will never go back to store bought. I was just wondering if you have the macros on this?

  95. 5 stars
    OMG SOOO GOOD!! Made this because we are on W30…I don’t think I will ever buy homemade ranch in a bottle again! And so easy to make, and was an excuse to buy an inexpensive immersion blender and now I actually have a recipe so I can use it!

    Question…we did have leftover, because it is just 2 of us…do I need to throw it out after 1 week because it’s made with raw eggs? Or can it keep for awhile?

  96. 5 stars
    I made this about a year ago and loved it! Trying to get back to healthy eating so I’m back, but with an egg intolerance!! Would it ruin the recipe to be made without the egg? Thanks for sharing your tastiness!

  97. 5 stars
    I was so excited to make this recipe that I completely forgot to add the coconut milk! I can’t add it in now because I did use fresh herbs and I don’t want it to turn green, however it has the consistency of sour cream, so I guess I’ve found myself a shot cream replacement!
    It tastes great without the coconut milk!

  98. 5 stars
    I tried this for the first time today, and it will definitely not be the last!!! I’m allergic to coconut, so I swapped in some Kite Hill almond yogurt to thicken it!

  99. 5 stars
    I was struggling to find a Whole30 dressing I liked. Wowww!!!! This dressing is amazing! Honestly so tasty and clean.

  100. 5 stars
    I have made this. A friend of mine recommended it. It’s absolutely fabulous and so much better than store-bought Ranch! I’ve had good luck with the Ninja Blender, but am looking forward to trying with an immersion blender.

  101. 5 stars
    Love this recipe, although for unknown reasons it has occasionally not fully emulsified for me (even with following directions and the fixes). Today I opted to use fresh lemon juice and man, it was way too much. So for those wanting an earthier flavor, might cut it down if using fresh lemon juice. Fresh herbs are definitely better than dried, but dried is great in a pinch. Superior to other Whole30 dump ranch recipes.

  102. 5 stars
    It’s a little tart, so next time I will use a little less vinegar. Only used a couple of “heaping” tablespoons of coconut cream because my pint jar was getting pretty full! It is thick enough for me as is, and I love the flavor, overlooking the tartness.

  103. 5 stars
    So delish! I make it every week. We eat on salads, with tuna, on pizza and with raw veggies.
    Can you tell me the nutritional value of this?

  104. 5 stars
    This is the only dressing/dip I will eat now. I use the thick part of coconut cream to make a veggie/food dip and I use coconut milk to make a salad dressing.

  105. 5 stars
    Wow, great recipe! I just came here to say that I can’t do eggs, so I did a gelatin egg and used all coconut cream and it was still perfect, not runny at all. Thanks for the great recipe.

  106. 5 stars
    I cannot tell you how impressed I am with this recipe!!!!! I will NEVER buy ranch dressing again! This is the closest to “restaurant” ranch dressing as I’ve ever had. (Unfortunately, I’m a picky ranch-lover!)
    I am so glad I made this earlier in the week because now I can incorporate more salads and wraps into my weekly menu! So, so, so good!!

  107. 5 stars
    I have to admit, I was super skeptical that this would actually taste like ranch and not like coconut milk with herbs. This recipe is PHENOMENAL! Truly a keeper.

  108. 5 stars
    We love this Ranch! We have used 3 pints in 11 days of Whole 30. After doing whole 30 last year and borrowing an immersion blender, I bought one of my own…great investment! Thanks for a delicious recipe.