Creamy Paleo Dill Ranch

I may be the only one in the Paleo/Whole30 kingdom that gets a little weirded out at the thought of eating raw egg mayonnaise.  I know it shouldn't be a big deal, and I think that real homemade mayo tastes great, but it still weirds me out a little. 
When we came across this recipe in The Recipe Hacker, I was a bit skeptical that this would taste like ranch.  But man oh man, it is our new favorite sauce.  My husband loves it and requests it with just about everything.  It turned out a bit thicker than a mayo ranch, which kinda gives it a "green goddess dressing from the Melting Pot" kinda taste.  You can add more of the coconut liquid that you drain from the cream to get the desired consistency.  It's super creamy and I hope you love it as much as we do!

Creamy Paleo Dill Ranch

adapted from Diana Keuilian's recipe in The Recipe Hacker

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2 cans coconut milk, full fat

1 Tbsp dried dill

2 tsp onion powder

1 tsp garlic salt

pinch of sea salt

pinch of black pepper

1/2 tsp apple cider vinegar.

Chill the canned coconut milk in the fridge overnight or for at least 8 hours. Opening from the bottom, drain the liquid, reserving up to a half cup. Remove the cream and place into a food processor with the rest of the ingredients. Pulse until ingredients combine. The ranch will be thick and creamy, much like a dip. Add reserved liquid to desired consistency. Let chill for at least 15 minutes before enjoying.