Enter disclaimer text This recipe for Whole30 Dump Ranch Veggie Dip was (as Greg put it) “a happy accident”. Because it would be great for picnics, I had to go up to the computer and work on this post right away (after I gobbled up my lunch with it as a side)!
All I did was make my Dump Ranch (based on this recipe that’s from the must-have Whole30 Cookbook) for dinner the other night. Okay, I made it but I was one room temperature egg in before I realized I was out of my olive oil (and we’d been to two stores and dinner was already late). I stared at my gigantic jar of coconut oil and decided it would do. I scooped some in a bowl and heated it up so it was nice and melted.
The ranch served its purpose for dipping my wings in, then I put it in the fridge. The next morning when I had piping hot potatoes that were begging for something tasty on top, I grabbed for my ranch. Unfortunately, it looked more whipped than creamy. Oops.
Or not.
I had just discovered a way to 1) thicken without adding an extra egg and 2) have a healthy veggie dip (just in time for a 4th of July picnic, too!). It went great on my carrots but also worked on the potatoes because it came to the just-right temperature when hitting their heat.
To say I was surprised and ecstatic is an understatement. I was giddy! Arianna and Greg confirmed that I’d found a goldmine in my “mistake”. We’ll be making this more often, and perhaps you will, too!
Whole30 Dump Ranch Veggie Dip
Before you start this recipe, make sure you have an immersion blender (this one is the one we use because it is able to withstand lots of mixing when preparing dinners for six, even though it’s small it packs a punch!) and a wide-mouthed jar (while a pickle jar is good, if you are creeped out about sharing the dill taste with your ranch, give these ones a try).
If you try this, let me know what you think!