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Ranch Dip with Vegetables




Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 3/4 cup sour cream
  
• 1/2 cup mayonnaise
  
• 1/3 cup chopped fresh flat-leaf parsley
  
• 1/4 cup chopped fresh chives
  
• 1/4 tsp minced garlic
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• .
  
• 4 carrots, cut into sticks
  
• 6 celery ribs, cut into sticks
  
• 1 seedless cucumber, cut into sticks
  
• 1 small jicama, peeled, halved lengthwise, and cut into sticks
  
• 1-1/2 cups grape or cherry tomatoes
  






Instructions



1. Stir together sour cream, mayonnaise, parsley, chives, garlic, salt and pepper in a bowl until well combined. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
   
   Serve dip with vegetables.
   
   Serves 12 children.
   






Final Comments


Dip can be chilled up to 2 days.

Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.