I’ve never had ranch dip but often see it mentioned in recipes or as an accompliment for chips or vegetable sticks. For those I would normally make yoghurt and mint dip or some homemade hummus. Yesterday I decided I would have a go and see if I could adapt a recipe and create a dairy and gluten free ranch dip. As always I wanted the recipe be made quite simply and quickly and without the need for too many complicated ingredients. Everything used in the recipe can be bought in most regular supermarkets now.
To make my gluten and dairy free ranch dip I used violife cheese spread, which surprisingly has been in the fridge since Christmas. I kinda overbought on cheese for Christmas (is there such a thing as too much cheese?) Fortunately they have a long date so have lasted okay rather than ending up wasted. My soya milk with the sweetened one from Tesco’s in a blue cartoon. It’s the one my son likes best so it’s what we had in the cupboard. The mayo I used was Mayola brand. I’m not that keen on the taste of that particular one on its own, so i have been trying to use up the bottle I had in other recipes. It was really nice in the big batch of home-made coleslaw i made recently, after I realised I hadn’t had it in ages.
Having never had ranch dip before, I cant be sure that this one tastes authentic. But it is delicious anyway. Perfect with Kettle chips and cucumber sticks 😀
Homemade Gluten and Dairy Free Ranch Dip Recipe
60ml (1/4 cup) soya milk mixed with 1tsp lemon juice
150g (5.5oz) dairy free cheese spread
40ml (2.5 tbsp) dairy free mayonnaise
1 garlic clove, chopped
1tbsp olive oil
1tbsp chopped chives
1tbsp chopped parsley
1 tbsp chopped dill
Salt and pepper
Add all ingredients to a food processor and pulse until well combined
Alternatively, if you do not have a food proccesor:
1. In a large bowl, mix together the soya milk, cheese spread, paprika, mustard and mayonnaise until completely combined and smooth.
2. Chop the garlic, chives, parsley and dill small and combine with the olive oil. Mix well.
3. Mix together the herby oil and cheese mixture.
4. Season to taste with salt and pepper.