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–+ servings
Homemade yogurt ranch dip for Full GAPS with dried parsley and fine pepper flecks
Ebonie Garnica

Homemade Yogurt Ranch Dip for Full GAPS

Creamy homemade yogurt and mayonnaise ranch dip with garlic, onion and dried parsley. For Full GAPS after the ingredients are introduced and tolerated.
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Minimum chill time 1 hour
Servings: 1 batch
Course: Condiment, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup homemade mayonnaise prepared before making the dip
  • 1 cup homemade milk yogurt fermented at least 24 hours and chilled
  • 1 garlic clove crushed
  • 1 teaspoon pure onion powder
  • 1 teaspoon dried parsley flakes
  • 1 pinch paprika
  • salt and black pepper to taste

Equipment

  • Glass mixing bowl and cover
  • Measuring cups and spoons
  • Mixing spoon
  • Garlic press or knife and cutting board

Method
 

  1. Measure the mayonnaise and yogurt into a glass mixing bowl. Add the crushed garlic, onion powder, dried parsley, paprika, and a little salt and pepper.
    Homemade yogurt and mayonnaise with garlic and seasonings before mixing Full GAPS ranch dip
  2. Stir around the sides and across the bottom until the mixture is evenly creamy, with no separate mayonnaise streaks or dry seasoning pockets.
  3. Cover and refrigerate for at least 1 hour. Stir again, taste, and adjust salt and pepper before serving. Keep the remaining dip covered in the refrigerator.
    Chilled Full GAPS yogurt ranch dip with a dip-coated wooden spoon resting in the glass mixing bowl

Notes

Full GAPS: Use after homemade yogurt and mayonnaise ingredients have been introduced and tolerated. Contains dairy and egg.
Prepare first: Homemade 24-hour GAPS yogurt and homemade mayonnaise.
Yield: One batch is approximately 1½ cups from the two creamy bases. The minimum chill time does not include preparing the yogurt or mayonnaise.
Serving: Serve with vegetables already tolerated on Full GAPS, such as cucumber, carrot, celery, or bell pepper. Store dip and cut vegetables separately.
Storage: Refrigerate covered and follow the shorter remaining storage time of your prepared yogurt and mayonnaise.

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