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Ranch Dip with Vegetables

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"What has made ranch dip such a favorite? It starts with a trio of buttermilk, mayonnaise, and sour cream to provide a tangy base, and then is flavored with fresh herbs, onion, and garlic. This delicious combination of ingredients has proven irresistible as a dip for crisp, colorful vegetables."

List of Ingredients

â—¦ â…” cup sour cream
â—¦ ¾ cup mayonnaise
â—¦ ¼ cup buttermilk
â—¦ 1 small yellow onion, shredded on the large holes of a box shredder (about 2 tablespoons)
â—¦ 2 tablespoons minced fresh dill
â—¦ 2 tablespoons minced fresh flat-leaf parsley
â—¦ 2 cloves garlic, crushed
â—¦ 1 teaspoon red pepper sauce
â—¦ ½ teaspoon kosher salt
â—¦ Assorted raw vegetables, such as broccoli and cauliflower florets, cucumber spears, carrots, red endive leaves, radishes, sliced fennel, and celery sticks, and cherry tomatoes, for serving


Recipe

In a medium bowl, whisk the sour cream, mayonnaise, buttermilk, onion, dill, parsley, garlic, red pepper sauce, and salt together until combined. Cover and refrigerate for at least 1 hour and up to 2 days to blend the flavors.

Transfer the dip to a serving bowl. Serve chilled with the vegetables for dipping.


Makes 6 to 8 servings