FROM 30/10'S KITCHEN...

Ranch Vegetable Dip

RECIPE SUMMARY

 

Ranch Vegetable Dip

Makes 6 servings: Counts towards 2 tablespoons of oil, 1 cup of Vegetables

 

INGREDIENTS

 2½ teaspoon Vinegar
 1 Egg Yolk
 1/3 teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 ½ teaspoon Garlic Powder
 ½ teaspoon Dried Dill Weed
 ¼ teaspoon Dried Onion
 ½ teaspoon Dried Chives
 ½ teaspoon Onion Powder
 ½ teaspoon Dried Parsley
 Sea Salt to Taste
 Pepper to Taste
 ½ teaspoon Apple Cider Vinegar
 6 cups Mixed Vegetables (cucumbers, broccoli, jicama, peppers etc.)

 

DIRECTIONS

1

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion, this is to create your mayonnaise.

2

Once the mayonnaise is made add in the remaining spices and apple cider vinegar, serve with mixed vegetables such as cucumbers, broccoli, jicama, peppers etc.

3

**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**

 

Ingredients

 2½ teaspoon Vinegar
 1 Egg Yolk
 1/3 teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 ½ teaspoon Garlic Powder
 ½ teaspoon Dried Dill Weed
 ¼ teaspoon Dried Onion
 ½ teaspoon Dried Chives
 ½ teaspoon Onion Powder
 ½ teaspoon Dried Parsley
 Sea Salt to Taste
 Pepper to Taste
 ½ teaspoon Apple Cider Vinegar
 6 cups Mixed Vegetables (cucumbers, broccoli, jicama, peppers etc.)

Directions

1

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion, this is to create your mayonnaise.

2

Once the mayonnaise is made add in the remaining spices and apple cider vinegar, serve with mixed vegetables such as cucumbers, broccoli, jicama, peppers etc.

3

**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**

Ranch Vegetable Dip

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