Ranch dressing… it has a reputation.
It’s widely loved, and understandably. It’s creamy, savory, and really flavorful. Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here.
My husband loves ranch dressing, but I don’t love the ingredients in most store bought versions. This scaled up version of ranch dressing is something I keep regularly stocked in our fridge to make us all happy.
Not only is it much healthier than the store bought version, but the miso paste adds a slight sweetness and umami that really takes it up a notch. It is a proud dip to serve for any summer barbecue or use year round with fresh cut veggies.
“what else can I use?”
I have used unsweetened plain coconut yogurt in this dip (you cannot taste any coconut, I swear) to make it dairy free. You can use any Greek or plain yogurt you’d like as well.
If you want to make this dip vegan, simply swap in Veganaise for the mayonnaise called for.
- If you don’t have fresh dill, you can use dried, just use less of it since dried herbs are more potent.
Miso Ranch Veggie Dip (Dairy Free, Gluten Free, Vegetarian)
- High speed blender
- 1 cup unsweetened plain coconut yogurt you can substitute any plain yogurt
- 2/3 cup mayonnaise
- 1/3 cup white miso
- 2 tbsp rice wine vinegar
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 2 tbsp dijon mustard
- 1/4 tsp paprika
- Blend all ingredients in a high speed blender.
- Serve with crudite, potato chips, or whatever you'd like!