AIP Friendly Carrot Sticks with Herb Coconut Ranch
Ranch dip is one of those things that feels completely off the table when you're navigating an elimination protocol — dairy-free, nightshade-free, and egg-free all at once is a tall order. This version cracks the code by using the thick, solidified cream from a chilled can of full-fat coconut milk as the base, giving you that rich, creamy texture without a single ingredient that conflicts with autoimmune-friendly eating. Fresh dill, chives, and parsley bring the herby punch you'd expect from a classic ranch, while lemon juice adds brightness and a touch of ground ginger rounds everything out in a surprisingly satisfying way. The dip needs just 30 minutes in the fridge to thicken up and let the flavors come together, so it's easy to prep ahead for snacking throughout the week. Paired with a full pound of crisp carrot sticks, this makes a genuinely craveable snack for four that doesn't feel like a compromise. It's the kind of recipe that reminds you healing eating can still be delicious.
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Learn more →Ingredients
4 servings
For the ranch dip
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp onion powder
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For the carrots
- 1 lb carrots, peeled and cut into sticks
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a mixing bowl, leaving behind the thin liquid at the bottom. You should have about 1/2 to 3/4 cup of thick cream.
- 2
Add the lemon juice, minced garlic, chives, dill, parsley, onion powder, ground ginger, and salt to the bowl. Whisk until smooth and well combined.
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