I’ve been a diner waitress. I’ve made gallons (at a time) of the classic dip. And eaten my fair share. My own qualities I require in a good ranch dip:

1. Must be able to hold my dipper of choice, be it bell pepper or french fry, on it’s own. No watered down ranch for this girl.

2. I like a kick of garlic in my mind. Feel free to skip. Or double it.

3.  It must add a flavor all it’s own that makes me want to lick the spoon.

Done.

A few tips before we start:

  • Peel the zucchini or you will end up with green ranch dressing. Works for me- may not for your guests.
  • Fold your green herbs or spices in at the end- or you will end up with green dressing. Plus I find the flavor gets lost if they are blended in.
  • A high speed blender will help make this super creamy. Use what you have. Do it in batches if working with a lower speed blender and soak the seeds first.

Diner Style Garlic Ranch Dip (Vegan, raw, delicious)

Toss in the blender:

1 medium zucchini, peeled

1/3c hemp seeds

1/3c cashews, soaked for 2 hours and rinsed

OR 1/3c sunflower seeds

(add 1 date if using sunflower seeds INSTEAD of cashews)

1/3c avocado or olive oil

juice of 1 lemon

1-3 cloves garlic or 1/2tsp garlic powder (you know I use all 3)

1/2t salt

Add water if needed. Zip again till mixed completely and the consistency you like. Fold in 2TB dried parsley or Italian Herb blend. I like Frontier brand blend.

I have tried so many recipes by others and while they were good as they were, I found the extreme low fat raw does not best serve my body. The high fat model isn’t it either. For me. This recipe hits my sweet spot in flavor, texture, and balance of fats. It’s not a soup so I won’t be eating it by the jarful. One more way to add another flavor mix to my days. Plus- the Mister likes this one!

Need no salt added? Use dulse flakes instead. Need lower fat? Skip the oil and add a bit more water, filler like zucchini or even mushroom, and a few more hemp seeds. Make it work for YOU.

Inspired by so much I have learned from Tanny Raw on YouTube, Debbie Gedayloo of Naked Food I am learning from in person here on the Central Coast, the writings of Gabriel Cousens, and so many of you.  Enjoy!

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