Ranch Dip (whole 30)

1  1/4 cup avocado oil

1 room temperature egg

1/2 tsp sea salt

1/2 tsp mustard powder 

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp granulated garlic

1 handful chopped fresh herbs (I like fresh chives and parsley)

2 Tbsp Apple Cider vinegar

2 Tbsp of coconut milk or unsweetened almond milk (check to make sure it’s whole 30 compliant)

Directions: Blend 1/4 cup of oil, egg, sea salt, mustard powder, black pepper, onion powder, and garlic until it emulsifies. I like using a food processor, so it’s easy to drizzle the oil in while it’s blending, but I’ve also heard that an immersion blender works well. Next, while the blender is still running, slowly drizzle the rest of the oil in a thin stream until it’s completely combined. Add in the herbs and vinegar. Add coconut milk to thin it out as desired.