Creamy keto ranch salad dressing, with an optional dairy-free version!
1/4 cup sour cream (Dairy-free option: 1/4 cup canned coconut cream solids)
1/4 cup heavy whipping cream (Dairy-free option: Mix remaining coconut cream solids with the coconut water in the can, and use 1/4 cup.)
1/2 cup mayonnaise (made with olive oil)
1 tbsp vinegar (apple cider or white)
1 tbsp minced onions or 1 tsp dried minced onions
2 tsp dried parsley
1 tsp dried dill
1 clove minced garlic
Pinch each of sea salt and ground black pepper, to taste
Place all ingredients together in a jar. (If using a blender or food processor, pour everything into mixer of choice instead!) Use a stick blender/immersion blender to blend the ingredients together.
Store remaining dressing in an airtight container in the fridge for up to one week.