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
- 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
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.
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
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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