PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

92% would make again

Vegan Ranch Dip

by Betsy Carterfeatured in Vegan Dips 4 Ways


for 6 servings

  • 1 ½ cups vegan mayo (345 g)
  • 3 tablespoons unsweetened non-dairy milk
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped

Nutrition Info

Shop ingredients with
    Calories 242
    Fat 23g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.


  1. Place mayo, milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender or food processor. Blend or pulse until smooth and creamy.
  2. Add parsley and dill and pulse together until well-blended.
  3. Transfer to a small bowl or serving container and place in refrigerator until ready to serve.
  4. Garnish with more dill and parsley, if desired.
  5. Serve with veggies.
  6. Enjoy!