Ranch Roll-Up Snacks

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 3oz cream cheese, softened
• 8 oz ranch sour cream
• 1/2 cup finely chopped broccoli
• 1/2 cup shredded carrot
• 1/4 cup finely chopped red onion
• 4 slices precooked bacon, chopped
• 5 burrito tortillas

In small bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in dip until well blended. Stir in broccoli, carrot, onion and bacon.

Spread mixture evenly onto each tortilla to edges. Roll up each; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours before serving

To serve, cut each roll into 8 pieces.

Verdict: Thumbs up! Easy to make and these were so yummy to snack on!

What I did differently and what I would do in the future: I couldn't find ranch sour cream, so I bought sour cream and mixed in a packet of ranch dip mix. I would use less onion next time. I love onion but it was a little overwhelming at times with the slices being so small. I did find that the mixture was a little thin at first, so I added more broccoli and carrot until it thickened up some. 

Dump Ranch (Whole 30)

 From: 40 Aprons

Ingredients:

• 1 1/2 cups light-tasting olive oil, avocado oil, or fractionated “tasteless” coconut oil
• 2 eggs
• 1 tsp. mustard powder
• 2 cloves garlic, peeled and smashed
• Lots of fresh ground pepper
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. vinegar (white or apple cider, plus more to taste)
• 1/3 cup fresh parsley
• 2-3 Tbsp. fresh dill
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4-3/4 cup almond milk
• 1 tsp. salt

Dump all ingredients but herbs and almond milk into immersion blender jar or another jar that isn’t much wider than the immersion blender head. Push immersion blender into the jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at the bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil.

Once the mixture is entirely emulsified, remove blender and add herbs. Press immersion blender head down over herbs and blend, only enough to chop and incorporate herbs, moving around as needed. Add almond milk as desired to thin. Start with 1/4 cup and add more as you like, stirring with a spoon to incorporate.

This will keep for 7-10 days - if it lasts that long!

Verdict:

Thumbs up! Yaaaas, this is so good! I have been eating it with my roasted potatoes, my tomatoes, cucumbers, carrots, celery... it is delicious! It's seriously the perfect dressing, and if you're doing Whole 30 it counts as your plated fat! #victory