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.
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!
- 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
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!
- 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.