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After one taste of this dairy-free homemade ranch dressing, you will never miss the store-bought stuff! It’s also paleo, Whole30 and low FODMAP.
In a small bowl, add mayo, garlic-infused olive oil, lemon juice, scallions, parsley, fresh dill, salt and pepper and whisk to combine.
Add 1 to 4 tablespoons almond milk to the mixture, depending on desired thickness.
Refrigerate in an air-tight container (a glass jar is ideal) for 7–10 days. Shake or stir well before reserving.
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