Herbin’ Ranch Dip

I picked a couple great books by Kristen Suzanne and am very pleased with them. Her recipes are easy to make and taste great. Her blog is also interesting right now because she is tracking her pregnancy and raw diet.

I have tried a lot of ranch dressing recipes as that was one of my kids favorite dressings before we cut dairy and I wanted them to be able to enjoy a healthy nutritious version. This is the only one for us!

This will make about 1 1/2 cups of dressing. I also find it to be very thick. I leave it that way to have as a dip and just whisk in some water if I want it thinner for topping my salad.

Herbin’ Ranch Dip

  • 1/2 c. raw cashews, unsoaked
  • 1/2 c. raw pine nuts, unsoaked
  • 1 zuchinni, peeled and roughly chopped
  • 1 TBS extra virgin coconut oil
  • 3 TBS fresh lemon juice
  • 1 clove garlic
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1/2 tsp. tarragon
  • 1/8 tsp. white pepper
  • 1/4 c. fresh basil, not packed
  • 1/4 c. fresh dill, not packed

Blend all the ingredients except the dill and basil until creamy and smooth. Pulse in the basil and dill. This dip also freezes well.

When I do not have fresh herbs on hand I add dried basil and dill. I also like to throw in some oregano. You can really play around with the herbs to vary the dressing. Try adding a fresh chunk of onion instead of onion powder. It will add a little liquid to make a nice consistency. Enjoy!