Ranch-Style Dip With Dippers
Cool and creamy, this homemade buttermilk ranch dip is a flavorful and versatile addition to any snack or appetizer spread. With a perfect balance of tangy mayonnaise, fresh herbs, and aromatic garlic, each dip is a deliciously satisfying bite. Enjoy it with an array of colorful veggie dippers for a refreshing and wholesome snack!
— Constant Cookbook
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup low-fat buttermilk
- 1 Tbs. minced fresh flat-leaf parsley, or 1 tsp. dried parsley
- 1 tsp. minced shallot, or 1/2 tsp. onion powder
- 1 garlic clove, minced, or 1/2 tsp. garlic powder
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- Dippers for serving: raw cucumber spears or slices, carrots, snow peas, celery sticks, jicama sticks, cauliflower florets, broccoli florets, zucchini slices and bell pepper strips
Instructions
- In a bowl, combine the mayonnaise, buttermilk, parsley, shallot, garlic, the 1/2 tsp. salt and the 1/4 tsp. pepper. Stir until blended. Taste and adjust the seasonings with salt and pepper, if needed.
- Transfer the dip to a serving bowl. Serve cold or at room temperature with your favorite dippers. Store any leftover dip in a covered container in the refrigerator for up to 3 days. Makes about 1 cup.
- Adapted from Williams-Sonoma <i>The Kid's Cookbook,</i> by Abigail Johnson Dodge (Time-Life Books, 2000).
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