Ketogenic ranch dressing

 


  • 200 grams of cream cheese
  • Half a bowl of chicken or beef stock
  • Half a teaspoon of dried chives
  • Half a teaspoon of dried parsley
  • Half a teaspoon of dried dill
  • Quarter teaspoon of garlic powder
  • Quarter teaspoon of onion powder
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper

Add all the ingredients in a blender and mix well. Then fill it in a seared and airtight jar and let it rest in the refrigerator for two hours before serving. You can store it in the fridge for up to 2 weeks.

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