Sometimes, I just feel like a good old ranch dip. Can I get a witness?
There’s something about this creamy dip that just makes veggies taste so dang good! Unfortunately, most on the market are loaded with junk. Soybean oil, dry milk solids, and even sugar.
Thanks to my friend Mega aka Detoxinista
Have you ever seen Detoxinista’s blog? It’s gorgeous and health-inspiring. Megan whips up recipes that not only look and taste good; but ones that are good for your body. Win-win-win. She is launching a new cookbook called No Excuse Detox for mamas like you and me who have not a lot of time but want to serve the best for our families. While meal planning services like Real Plans are a huge help, so are cookbooks that understand that we don’t have hours each day to prep food!
In her cookbook, she covers the “Top 5 Excuses” people use to not eat well on a regular basis such as 1.) It’s too expensive, 2.) I’m too busy,
and 3.) My family is picky, etc.
Her cookbook offers easy and healthy recipes to give readers realistic ways to bust through these excuses for good. All of the recipes are made with whole food ingredients, take 30-minutes or less to prepare, and are kid-friendly. They also include allergy-friendly labels, such as soy-free, sugar-free, dairy-free, etc.
Click here to buy her awesome new cookbook.
She was kind enough to share a healthy version of a creamy, Ranch-like dip that uses one of my favorite seed butters. Tahini! Without further adieu, here’s Megan’s recipe.
Creamy Herb Dressing Recipe
MAKES A GENEROUS 1 CUP | $0.39 PER SERVING
This oil-free dressing is a great alternative to traditional creamy dressings because it’s allergy-friendly and loaded with calcium, thanks to the use of raw tahini, a paste made from raw sesame seeds. It’s hard to beat the flavor of fresh herbs in this recipe, but feel free to replace them with dried herbs if they are easier to find. When using dried herbs, be sure to reduce the amount you use by two-thirds, as their flavor is much more concentrated than the fresh variety. In general, 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs. You can taste as you go. Keep this creamy dressing on hand all week long for an easy ranch-like salad or quick veggie dip.
- ½ cup raw tahini (see Note)
- ½ cup water
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon raw apple cider vinegar
- 1 clove garlic
- ½ teaspoon fine sea salt
- 1 teaspoon onion powder
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh dill
- 1 teaspoon Dijon mustard
In a blender or food processor, combine all of the ingredients and blend until smooth and creamy. (Depending on the thickness of your tahini, you may want to add an additional 1 to 2 tablespoons water to help make the dressing more pourable.)
Taste and adjust any seasoning. Serve immediately, or allow the dressing to chill in the refrigerator until ready to use. It will thicken a bit when chilled, making a thick dressing or veggie dip, but you can easily thin it out with additional water or lemon juice, as desired. Store leftovers in the refrigerator for up to 1 week.
NOTE: Be sure to use raw tahini for this recipe, if possible. Raw tahini is very light in color and mild in flavor, unlike roasted tahini, which is runny and very bitter. If you can’t find the raw version with no added oil in your local store, you can order it online or make your own by grinding hulled raw sesame seeds in a food processor until smooth. (I buy my hulled raw seeds on Amazon—make sure they are hulled, though, or you’ll wind up with inedible results.)