There’s nothing like fresh raw veggies dipped in — but commercially made is TERRIBLE for your gut. Still, if you’re one of those addicts, Gundry MD has got good news for you — in the form of a lectin-free, flavor-packed ranch or ranch dip recipe you’re SURE to love. Give it a try — I promise, you’ll be hooked.

2 cloves garlic, minced
¼ cup flat-leaf parsley, minced
2 Tbsp minced dill
2 Tbsp fresh minced chives
1 tsp black pepper
½ tsp paprika
1 small shallot, minced
¼ tsp mustard powder
Zest of ½ lemon
Juice of ½ lemon
½ tsp sea salt (plus more to taste)
1 ½ cups plain coconut yogurt
Coconut milk, as needed
White wine vinegar, as needed

In a large bowl, stir together the garlic, parsley, dill, chives, pepper, paprika, shallot, mustard, lemon zest, and lemon juice.
Let the mixture mellow for 5-10 minutes, so the shallot doesn’t taste so sharp.
Add salt and coconut yogurt, and stir to combine.
Taste, and add salt as needed.
Serve thick as a dip, or thin it out with coconut milk and white wine vinegar before using it as a salad dressing.

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