I love a good ranch, and I've been making a habanero ranch dressing for years with a friend of mine, but with the buttermilk that it usually calls for, it's not as low-carb as it could be... until now. I've converted my old recipe so now it's back on the table for use in salads, hamburgers, or as a dip.
Keto Habanero Ranch Dressing/Dip Recipe
Ingredients:
- ¼ cup heavy cream (*or sub with 2 tablespoons sour cream)
- ¼ cup mayonnaise (*Store bought avocado-based mayo does NOT work great for this recipe. Make your own if you want to avoid less healthy oils or accept using a less healthy standard mayo and just eat in moderation.)
- 1 habanero, halved, stemmed and seeded
- 1 clove garlic, chopped
- 1 green onion, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 handful cilantro leaves
- Himalayan pink sea salt and freshly ground black pepper to taste
Directions:
Place half the habanero and everything else in a food processor or blender and puree.
Refrigerate for 30 minutes then give it a taste. If you want it spicer, add the remaining habanero half. Refrigerate 30 minutes or more before serving.
How will you put this Keto Habanero Ranch Dressing to use? Whatever you decide, let me know how it goes in the comments. Or if you post pics on Instagram, tag me so I can see how you put this recipe to use. Enjoy! :)
