en Free Ranch Dip Cut up any veggie use your ppers as a container for this dip.
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4.34 from 3 votes

Gluten Free Ranch Dip

If you're going on a picnic or just relaxing around the house, have some washed and cut veggies ready to go along with a tasty homemade dip. 
Prep Time20 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: dip, veggies
Method: NoBake
Skill Level: Basic
Servings: 8
Calories: 60kcal
Author: Marilyn Lesniak

Ingredients

  • ¾ cup GF sour cream or buttermilk/alternative for dressing
  • ¾ cup GF mayonnaise or Vegan Mayonnaise
  • ¾ tsp salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 Tbsp dried parsley
  • ½ tsp dried marjoram
  • ½ tsp dried thyme
  • ½ tsp dried dill
  • ½ tsp cider vinegar
  • Pepper to taste

Instructions

  • In a bowl, whisk the mayo and the buttermilk together until smooth.
  • Add the remaining ingredients and mix well. Season with pepper and additional salt to taste.
  • Refrigerate for a couple of hours to let the flavors blend.

Notes

To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme).
To Make Buttermilk put ¾ Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to ¾ cup - let stand 5 minutes.
For dairy-free version, replace sour cream with silken tofu (blended until smooth in a blender)-For salad dressing, replace sour cream with buttermilk (or milk alternative)
Adapted from Gluten Free Club
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1TBS | Calories: 60kcal | Carbohydrates: 1g | Protein: 0g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 0mg | Fiber: 0g | Sugar: 0.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg