"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Low-carb Ranch dressing with baked bacon and veggies Recipe

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This recipe for Low-carb Ranch dressing with baked bacon and veggies is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Ranch dry mix
2 teaspoons ground black pepper
cup dried parsley flakes
1⁄3 cup garlic powder
1⁄3 cup onion powder
2 tablespoons salt
1 tablespoon dried dill

The dressing
2 tablespoons of the dry ranch mix
cup mayonnaise
cup sour cream
cup heavy whipping cream
teaspoon lemon juice

1 lb baked bacon
4 celery stalks
1 red bell pepper
1 yellow bell pepper
12 cherry tomatoes

Ranch dry mix
Combine all ingredients and mix well. Store the mix in an airtight container in the refrigerator.

Ranch dressing
Mix the dry mix with the mayonnaise, heavy cream, sour cream, and lemon juice.
Let chill for at least an hour before serving.
You can thin this with a little MCT oil or water or more heavy cream. You can also use less heavy cream for a thicker dip.

Preheat oven to 375 degrees.
Line a 9 by 13 baking sheet with parchment paper or aluminum foil. Lay the bacon out in a single layer across the tray. The slices may be touching, but should not overlap.
Bake for 18 to 22 minutes or until the bacon is done to your preference.
Cut the celery stalks and bell peppers into sticks and put everything on a big plate or cutting board. Start dippin'!

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Ketogenic low carb
Ready made dressing
Net carbs: 4 % (7 g)
Fiber: 2 g
Fat: 88 % (68 g)
Protein: 7 % (12 g)
kcal: 694




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