Ranch-Style Dip with Dippers

Ranch-Style Dip with Dippers

Prep Time

15 minutes

Cook Time

 

Serves

 

This recipe is designed for young chefs to prepare. Moms and Dads: take your kids on a shopping trip to the farmers’ market and let them choose their favorite vegetables to use as the dippers.

Makes about 1 cup

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma The Kid’s Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon minced fresh flat-leaf parsley, or 1 tsp. dried parsley
  • 1 teaspoon minced shallot, or 1/2 tsp. onion powder
  • 1 garlic clove, minced, or 1/2 tsp. garlic powder
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon 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

Preparation

  • 1 In a bowl, combine the mayonnaise, buttermilk, parsley, shallot, garlic, the 1/2 teaspoon salt and the 1/4 teaspoon pepper. Stir until blended. Taste and adjust the seasonings with salt and pepper, if needed.
  • 2 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.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC